"Kali Tori~Kadgi ghalnu Koddel / Black Pigeon Peas~Raw Jackfruit Garlic seasoned Curry" ... One of my most favorite dish from our very own Konkani Saraswat’s Cuisine … tastes best when served with rice ... Yummy Yumz ...
** Koddel is a dish that is usually seasoned with garlic and tastes awesome when prepared with any pulses/beans along with veggies. I have posted many times this dish before in different combinations and each one of them I assure you has a unique taste of its own. I am not going to repeat myself here again on Koddel as it is simply becoming repetitive. I have already posted similar recipe wherein I had combined kali tori/black pigeon peas with kooka/Chinese potato and also with bamboo shoots/keerlu. This time I have added on raw jackfruit which is also a famous combination in Konkani homes when they are in season. The recipe remains the same and there are no changes whatsoever. However, I am posting the same again here. I am also sharing the link to the others below, so please do go through them if you want to try other combinations.
** Here is my recipe for "Kali Tori~Kadgi ghalnu Koddel / Black Pigeon Peas~Raw Jackfruit Garlic seasoned Curry" .....
** Wash and soak 2 cups of kali tori / black pigeon peas overnight or for 8 hours in plenty of water. Pick the pulse properly before soaking, as sometime they tend to have stones. Once again in plenty of water and drain of all the water. Put them in a pressure cooker adding enough of water. The level of water should reach about ¼ inch above the peas / tori in the cooker. Pressure cook to 3 – 4 whistles. Remove, keep aside and let cool.
** Now to cut the raw jackfruit : Remove the outside spiny skin with the help of a sharp knife of the raw jackfruit. You should oil the knife a bit to avoid the stickiness being stuck to the knife. The center white pith has to be removed also. Cut into triangular shaped pieces. You will need about 12-15 pieces. Wash in plenty of water. In Mumbai the vegetable seller gives us all sliced and cut into huge chunks, all we need to do is cut them into required sized pieces at home. So if you are unable to understand I suggest you watch any relative or friend when they cut them for visual learning.
** When the pressure drops from the cooker and you are able to remove the lid add the peas / tori in a stainless steel vessel along with the water in which the kali tori / black peas was cooked. Now add in the cut raw jackfruit pieces into the cooker and add in a little bit of the same pigeon peas cooked water to it and pressure cook to one whistle. Remove and let cool, once it has cooled add it to the cooked black pigeon peas in the vessel.
** Masala to be ground : Grind to a fine paste 2 cups of freshly grated coconut with 10-12 kashmiri red chillies and a small marble sized tamarind with as little water as possible. You can also use the cooked water from the peas or jackfruit, if any. Remove and add the masala to the cooked ingredients in the vessel. Mix the masala well, add in water if necessary to bring to a thick gravy consistency. Add salt to taste and bring to a boil. Lower the heat and simmer for 5-10 minutes.
** For Tempering : Heat 1-2 tblsp oil in a small kadai. Add about 10-12 garlic cloves, peeled or with peel slightly mashed / crushed a bit. When they are slightly browned pour over the curry and cover with a tight lid and keep it aside for 25-30 minutes. This enables the garlic flavor to get seeped into the curry properly adding a lovely aroma to the curry.
** Note : You can peel off the outer skin or leave it on for tempering. You got to crush the garlic slightly with a heavy weight and then add to the oil. Traditionally the garlic was never peeled as the skin imparts more flavor to the curry. Now, some have started peeled and tempering them, you can follow any method you wish to and choice is entirely yours. I sometimes do, sometimes don’t. But recently I have stopped the peeling method.
** "Kali Tori~Kadgi ghalnu Koddel / Black Pigeon Peas~Raw Jackfruit Garlic seasoned Curry" is done and ready to be served. This is a delicious traditional koddel from Konkani Saraswat Cuisine and tastes best when served with rice though you can relish it with roti too. Do try it out and enjoy with your family and friends. If you want to serve it with roti, keep the gravy consistency slightly thicker than you would keep for rice. Enjoy the curry serving it hot.
** I have included many “Koddel” recipes before in my blog here, so have I added on different curries using kali tori/black pigeon peas. I am sharing a common links for both "koddel" and "kali tori" separately, please do go through that link and you will find many more dishes in combo with it.
** 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 am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert 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 ….
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