“Kirlailele Matki~Magge~Ambado~Bibbo ghalnu Ambat (Sprouted Moth Bean~ South Indian Cucumber~Hogplum~Cashew Nut Curry)” … A delicious Curry that can be served both with Rice or Roti … The crisply fried onions that are tempered the curry with makes the dish that much more delicious ... Yummy Yumz …...
** I simply love any type of Ambats, be it Veg or Non-Veg. That, evenly and crispyly browned onion seasoning makes me go yum yum yum in my tummy. So I prepare all sorts of combination in Ambat and relish it with hot steaming rice / red boiled rice. This one is hubby’s favorite as he simply loves sprouts and I find this one easier to prepare than the regular Konkani Saraswat dish Kirlailele Bagade Ambat. Bagado is actually Matki in larger size that of almost black eyed bean. Sprouted Bagado or large sized Matki (Moth Bean) has to be skinned, that is the outer skin has to be removed once it is sprouted which is a very tedious task, much more tedious than the green moong. Each one has to be separately skinned and that is something time consuming, though the skin does come off easily. Also bagado is difficult to get in my vicinity and I prepare the same curry with matki / moth beans. These are sprouted and used as it is which is a breeze work and taste equally good when prepared in similar pattern. However, the next time I visit Mangalore I will try to bring some bagado or will try in some southern stores in Mangalore so that I can blog the same here.
** I remember during childhood, we all at home loved this dish very much and Mom took strains in preparing the same. When we grew up Mom used to put a bowl full of them in a plate and ask each one of us to share equal responsibility in removing the skin. Once we removed the skin of say one bowl, we would feel tired and say, my share of the same is done and run off. Mom never complained, but ended the job herself. Now that I think of those days, I really appreciate the amount of work she did all through the day seeing to it that all of us were fed properly. Above that she manage to keep the home clean. She made us do home chores from early childhood, be it helping little bit in kitchen, moping the floor, cleaning cupboards, watering plants etc. and I am grateful to her vision of teaching us the same. When I see how today generations cribs in doing little chores, it is really painful to notice their detachment. My parents taught us everything, my Father even taught me how to run a business while my Mother saw to it that we learned how to run the home. All of us siblings despite being well educated have no qualms in going through the house work, in fact we all love to cook and all of us are good at it.
** Coming, to the recipe, it remains the same as the other ambats posted before. As mentioned before Ambat are dishes that contain either dal or pulses to which some veggies are added along with ground masala and then seasoned with crisp fried onions. The aroma is so awesome that the minute you inhale the same you tummy will start rumbling with hunger. Do try out this yummy recipe as it is easy and you can choose to leave out the magge / south Indian cucumber if the same is not available. However, it tastes best in that combo. I am sure all of you know the method of sprouted grains, beans etc. however, if you are a newbie and would love to know or read other methods or just browse through the same, you can check up on the post, previously posted in this blog on method of sprouting. I will post the link to the same at the bottom of this recipe, so please go through the link for proper knowledge on sprouting. As for the other ingredient Hogplum, you can add tamarind while grinding if they are not available and cashew nuts are always available so no worries there. You can check out the other combos using the search option too to get a proper knowledge of the same.
** Here is the Recipe to “Kirlailele Matki~Magge~ Ambado~Bibbo ghalnu Ambat (Sprouted Moth Bean~South Indian Cucumber~Hogplum~Cashew Nut Curry)” … My Style ….
** You will need about 5-6 cups of sprouted matki / moth beans for this recipe. You can soak and prepare about 150 gms of the same which will give you the required amount of sprouts. Check the method given at the bottom of the recipe for sprouting of moth beans.
** Wash and cut the magge / south Indain cucumber into 2 inch squares. Say about 20 pieces of them are needed for the curry. Retain the skin and remove the inner fleshy part with seeds. Wash, rinse and drain it and put in a pressure cooker pan.
** About addition of Cashew Nuts : Here you can use tarno bibbo / tender cashew nut with skin or dry cashew nuts. Tender cashew nuts are available only in season or they are dried and stored for year round use. Cashew nuts without skin are those that are available in almost every store all round India and are used in curries, sweets, snacks etc. you can use any. Both are supposed to be soaked. The skin has to be removed the next day while those without skin can be soaked in warm water for about 2 hours and the work is done faster. You are free to use any in all we need, tender 20-25 cashew nuts.
** Add the prepared cashew nuts to the magge piece in pressure cooker along with enough water, say about an inch above the ingredients in the cooker. Now pressure cook both items on medium heat for 2 whistles and remove from fire. Let the pressure fall on its own.
** Meanwhile wash and rinse the sprouted moth beans / matki and add it into a wide vessel. Add in enough water say just about level of the beans and cook on medium heat till the water comes to boil, now lower the heat and cook for 5-8 minutes and they are done.
** Note : Never add the sprouts in pressure cooker for cooking as they tend to overcook and become mushy and loose taste. Sprouts should always retain a little bit of crispiness in texture while cooked. So cook them with water till done. Some cook fast while some may take a little bit more of the time, but trust me its better this way.
** Masala to be ground : In a mixer grinder add in 1 heaped cup of freshly grated coconut along with 8-10 red kashmiri chillies. Grind this to a very smooth paste with just a little amount of water. Do not add in more water, the paste should be very smooth in texture and you can use the pressure cooked water for grinding too. Again, if you are not adding hogplums (you can add bimbul / tree sorrel too) to the curry add in a small marble sized tamarind while grinding.
** Slice of the stem side edge of 4 hogplums (if adding hogplum/ambado) and cut them into 4 pieces vertically if they are tender if the inner seeds is formed hard, crush them slightly with a heavy wieght / stone and add them to the cooked sprouts along with the pressure cooked magge and cashew nuts. Be careful and do not add in all the cooked water in one go. Add in the ground masala and then add in the cooked water to bring the gravy to a thick consistency.
** Let the curry boil on medium heat and then lower the heat and cook till the hogplum are cooked. Keep stirring in between to avoid the masala getting burnt below. Now add in salt to taste and let the curry simmer while you prepare the tempering.
** For Tempering : Heat 2-3 tblsp of oil in a small pan, when hot add in 1 large sized finely chopped onion and fry them till they turn brown in color. Remove immediately and pour over the curry. Do not over fry the onion, lest they turn blackish which then gives bitter taste. Mix the curry well, cover with a tight lid and leave aside for 10-15 minutes for the onion flavor to get seeped into the curry.
** “Kirlailele Matki~Magge~ Ambado~Bibbo ghalnu Ambat (Sprouted Moth Bean~South Indian Cucumber~Hogplum~Cashew Nut Curry)” is done and ready to be served. Serve the curry hot with rice or roti. Goes very will with red boiled rice too. This dish can be served with Idly / dosa / appo too, it tastes good. Do prepare this curry and enjoy with family and friends. A real yummy dish to be served even when you have parties at home after all it’s something different.
** Note : You may add in kokum instead of tamarind if you prefer, in which case add it along with the masala while boiling the curry. So also bimbul or karmbal can be added to the same.
** For the method of sprouting bean, Please check the link given below …
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