“Roasted Horse Gram~Red Amaranth Leaves Garlic Seasoned Curry (Bajjile Kulith~Tambdi Bajji Koddel)” … A delicious dish from Konkani Saraswats Cuisine that taste delicious when served with red boiled rice (ukde sheetHa) or any rice … Here the Horse gram is roasted before cooking and gives an awesome aroma and taste to the curry … Yummy ….
** Red Amaranth leaves (Tambdi Bhajji) or Malabar Spinach (Vali) is a leafy vegetable that is one of Konkani Saraswat favorite and we prepare many dishes using the same. I am sure all of you know of tambdi bhajji also known as laal maatHi in hindi as it is available all round India and elsewhere too. These come in bunches and many a times I can prepare almost 2-3 dishes out of the same as for one dish the quantity is too much. Sometimes it has very tender stems and at times slightly thicker ones, but both can be used while preparing the curry. The same when grown into larger plant has thicker stems almost as thick as drumsticks but slightly tender than them. You can add them to dishes like sukke a semi dry dish prepared by Konkani Saraswats, it tastes great to chew on with delicious dish aroma within. I will post the same whenever I find them in the market as it is difficult to get them in my vicinity.
** The bunch I bought was too large, with lots of stems, so I have not used it all and just wondering what other dishes I can prepare out of the same. Well, I will be posting them in a day or two, so you can check up on the same, if you too by chance end up with excess veggie. I have written before how my mother suggested that her eldest sister whom actually I do not remember seeing, as she passed off very early, used to roast the kulith and then cook it while preparing koddel / garlic seasoned dishes. I have already posted a dish earlier to which I had added Malbar spinach stems and it was awesome. So today, I decided to try out the same using amaranth leaves and I must say the dish was too delicious. The recipe however is the same as that of other koddel’s except here once again I have roasted and then cooked the horse gram and yes, I must admit roasting does impart a lovely aroma to the kulith that normal cooking does not do.
** Here is to the preparation of “Roasted Horse Gram~Red Amaranth Leaves Garlic Seasoned Curry (Bajjile Kulith~Tambdi Bajji Koddel)” ..... My Style ....
** Once the kulith is roasted put it into a pressure cooker pan and add in some water. The level of the water should be about an inch above the level of kulith in the cooker. Pressure cook on medium flame to 2 whistles and then lower the heat to minimum and cook for 5 minutes. In between if there comes out whistles do not worry.
** Remove and keep aside for the pressure to fall on its own. Once the pressure has been cooled and you are able to remove the lid do so gently. Gently tilt and remove the excess water in the cooker. This is actually kulith saar that can be seasoned and served with rice and again is another dish that is Konkani’s favorite. I am including the link to the same at the bottom of this recipe you can check that out.
** Finely chop along with the stems about 4-5 cups of red amaranth leaves / tambdi bajji / laal maatHi. If the stems are thick, you can cut them into 2 inch pieces, like how I did and add in the same. Put the chopped one’s in a colander and rinse well under running water. Let all the excess water be drained off.
** Remove the cooked horse gram from the cooker pan and put it in a thick bottomed vessel. Keep it aside for later use. Now add in the washed amaranth leaves into the pressure cooker along with, say about 1-2 cups water. Cover the lid of the cooker and pressure cook to two whistles. Remove and allow to cool. Once cooled remove and add it to the kulith in the vessel and keep it ready aside.
** For Masala to be Ground : Add 1 heaped cup of freshly grated coconut into a mixer grinder along with 7-8 kashmiri red chillies, a small marble sized tamarind and grind to a very fine paste. If using any other sour fruits like ambado or bimbul in curry, you can leave out tamarind while grinding. I have added as this time I did not add anything else. The paste should be ground fine with minimum water.
** Note : You can drain and use the amaranth leaves cooked water while grinding. That is what we Konkani’s usually do while grinding masala. We add in the cooked water slightly warm which gives a very smooth paste when ground.
** Add the ground masala to the cooked kulith and tambdi bhajji in the along with salt to taste and mix well. Check the consistency of the curry and mix water if needed. The curry is semi thick, so keep that in note while adding on water. Bring the curry to a boil, stirring once or twice. Once it comes to a boil lower the heat to minimum and simmer for a good 5-8 minutes.
** For Tempering : Heat 2 tblsp of oil in a small pan, when hot lower the heat and add in 10-12 slightly crushed garlic. You can use peeled garlic or the one's with skin on, if using with skin on, crush them with a heavy weight lightly and then add on. Fry them till the color changes to brown and then pour over the simmering curry. Remove and keep the dish covered aside for the flavors to seep into the curry.
** “Roasted Horse Gram~Red Amaranth Leaves Garlic Seasoned Curry (Bajjile Kulith~Tambdi Bajji Koddel)” is done and ready to be served. Serve the koddel / curry hot with red ukda (boiled) rice or ordinary plain rice. This curry is best when served with rice. However, you can also relish the dish with roti / paratha / poori in which case see to it that you keep the curry slightly thicker in texture than for the rice. Enjoy this curry hot with your family and friends.
** You can also check out on the Recipe for “Kulitha Koddel With Vali Dentu And Bimbul / Horse Gram Garlic Curry With Malabar Spinach Stems And Tree Sorrel” where in I have roasted and added the horse gram, the recipes are similar except for the vegetable …
** Here is the link to the Recipe …
** Do check out on “Kulith (Horse Gram) Saar” … Always serve this saar / saaru steaming hot with rice and the upkari with some fried papads … Add on a blob of fresh homemade butter on top of the saar on rice while serving, it tastes simply heavenly ... I have relished it that way throughout my childhood and even now I enjoy it the same way … Yummilicious ….
** Here is the link to the Recipe ........
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible. I have also started a food group for by the name "KONKANI DELICACIES" where in you will find many more recipes by members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
No comments:
Post a Comment
Thanks.