“Kali Tori~Keerlu~Ambado ghalnu Koddel (Gashi) / Black Pigeon Peas~ Bamboo Shoots~ Hogplum Curry Seasoned with Garlic” along with "Kali Tori Saaru / Black Pigeon Peas Saar" … A delicious Konkani Saraswat’s Curry and Spicy Saar prepared out of kali tori / black pigeon peas that tastes awesome when served with either ukde sheetHa (red boiled rice) or plain rice … Yummilicious …
** Koddel in Konkani Saraswat Cusine usually means a curry dish that is seasoned with garlic however, in some parts of Karnataka some konkani’s also call it gashi. Coming to koddel it is prepared both with pulses and veggies or with addition of both. Koddel and ambat are the most sought after dishes in our community compared to gashi as per seasoning goes. Ambat usually means seasoning with onions and gashi is mustard and curry leaves. Things and names of dishes have now gone topsy turvey as people began to migrate and stay all over the world. So now some dishes are also called gashi even if they are tempered or seasoned with garlic or onions. Whatever the name, Koddel particularly is called only for dish that is tempered with garlic in my home and we simply love any dish prepared so with hot ukde sheetHa ie red boiled rice. Though it goes equally well with ordinary white rice too.
** I have already posted koddel prepared with kali tori / black pigeon peas many times before both with bamboo shoots (Keerlu) and Chinese potato (Kooka). I am repeating the post only as this time round I added on hogplums (ambado) too. And also I would like to share this with all as I have used fresh Bamboo Shoots (Keerlu) which have just flooded the market now. The taste of fresh keerlu / bamboo shoots is something different compared to the brined ones. I always brine lots of bamboo shoots during season for year round use. But I always prepare them even when they are fresh in season. One who likes bamboo shoots will definitely vouch for its taste when freshly used. It has a distinct aroma of its own when fresh unlike the salty taste of brined ones. Again hogplum / ambado is also loved a lot in my home and when in season I usually add on hogplums and never add tamarind to any curry dishes.
** Again I would like to specify here that always cook the peas and once done add on some more water mix well and drain off this cooked water. Use it in the preparation of simple saar again tempered with garlic and red chillies and it tastes yum. I add on a few dried kokum petals too to the saar though my Mom never did. I like the taste off the saar with a tinge of sourness as it tastes awesome. I have also include the recipe to saar before and a few rasams too using the saar. I am sharing a common link to the pulse ie kali tori / black pigeon peas where these can all be followed. Do check through the link for more recipes to prepare and enjoy with your family. Not to forget to mention the simple upkari / bhaji too that can be prepared out of the cooked peas. It really tastes delicious with lots of freshly grated coconut added on to it along with garlic tempering. Do check through the link.
** Here is the Recipe to both “Kali Tori~Keerlu~Ambado ghalnu Koddel (Gashi) / Black Pigeon Peas~ Bamboo Shoots~ Hogplum Curry Seasoned with Garlic” along with "Kali Tori Saaru / Black Pigeon Peas Saar" ……
** Soak 2 cups of Black Pigeon Peas / Kali Tori overnight or for 8-10 hours in plenty of water. Wash and rinse it well and put it in pressure cooker with enough water and pressure cook to 2 whistles on medium heat, lower the heat and let cook for 5 minutes and then remove from heat. The level of water in the pressure cooker should be at least about an inch above the peas in level in cooker. Allow the pressure in the cooker to fall on itself. Now both the peas and the cooked water in it for saar are actually ready to be used. Strain the cooked water / saar into a vessel and keep it aside for the preparation of saar. Add in the cooked strained pigeon peas into another separate vessel and keep this too read aside.
** Important Note about Saar : I usually pressure cook the peas early in the morning and keep it as it is in the pressure cooker for about 3-4 hours and then open the lid, add in 2-3 cups of water, mix well, leave aside for 10 minutes and then strain the cooked water. I have found that following this procedure gives a thick consistency saar and tastes too wonderful. You can strain off straight away if in hurry or use this method once to judge the same for yourself.
** Wash and add in 8-10, 2.5 inch length x 1 inch width pieces of Bamboo shoots / Keerlu in a pressure cooker add in a cup of water (you can add the strained cooked peas water too) and pressure cook to 2-3 whistles on medium heat. Let the pressure in the cooker drop on its own. Once you are able to remove the pressure cooker lid remove and add in the cooked bamboo shoot pieces to the pigeon pieces in the vessel.
** Note : I used fresh Keerlu / Bamboo shoots as it’s in season now, you can use brined (mitta ghallele keerlu) too. In which case it is best if you soak the required number of keerlu overnight in plenty of water and change the water once or twice in between so that the extra salt in it get dissolved into the water and it becomes less salty.
** Note : If you do not want to prepare the saar or have no liking for the same, there is no point in pressure cooking the peas and the bamboo shoots separately, I have done so coz. I wanted to prepare the saar. You can add both the bamboo shoots and the pigeon peas together into the pressure cooker and pressure cook them together too.
** Masala to be Ground : Add 1 heaped cup of freshly grated coconut into a mixer grinder along with 8-10 red kashmiri chillies and grind to a very fine paste. You should add a small marble sized pieced of tamarind while grinding if you are not adding in any other souring veggie to the curry. I have added on hogplum / ambado to the curry so I have not added any tamarind. (you can also add, bimbul, karmbal) to the curry, and if none of these are available add in the tamarind while grinding.
** Add the ground paste to the cooked pigeon peas and bamboo shoots in the vessel and mix well. Add 3-4 hogplum / ambado after slicing off the stem edge portion and mashing the same with a heavy weight stone. Add salt to taste and check the consistency of the gravy of the curry, if too thick add in some water. Bring to a boil on medium heat, stirring in between to avoid it getting burnt. Once it boil for 2-3 minutes, lower the heat and simmer till the hogplum / ambado is cooked and done.
** For Tempering : Heat 1 tblsp of oil in a small pan, when hot add in 10-12 peeled and slightly crushed garlic cloves and fry till they are evenly lightly browned in colour. Remove and pour this over the curry, cover and keep this aside for a good 20 minutes, for the flavors to seep in.
** “Kali Tori~Keerlu~Ambado ghalnu Koddel (Gashi) / Black Pigeon Peas~ Bamboo Shoots~ Hogplum Curry Seasoned with Garlic” along with "Kali Tori Saaru / Black Pigeon Peas Saar" is done and ready to be served. This dish is best served with rice and we south Indian love the same with Red Boiled rice / Ukde SheetHa. However, you can relish the same with roti/ paratha in which case keep the curry slightly thicker in texture.
** Do try out this recipe and enjoy with your family and friends, you can also serve it with mildly flavored rice / pulav too, tastes awesome. I have included two links below, one is a common link to all black pigeon peas / kali tori dishes, while the other is the same one using brined bamboo shoots but without hogplums. You may go through all the recipes in leisure and decide upon that which suits your family the best as per their liking.
** Here is link to the Recipes …..
Note: For the Black Pigeon Pea Curry Recipe, Please refer to the following link ……
** You can use the search option for "Curry / Bamboo Shoots / Hogplum etc." where you will get many more dishes prepared using it. Do try out various types of dishes to relish with dosa / Idly / roti etc. or with dal-chawal too. Enjoy the dishes with your family and friends and do give me a feedback if possible.
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