"Bajjile Kulith ani Magge ghalnu Koddel/ Roasted Horse Gram~ South Indian Cucumber Garlic Seasoned Curry" ... A delicious curry full of garlic aroma ... Yummilicious ......
** When the word “Koddel” is uttered, every Konkani person understands it is a dish prepared with garlic seasoning. This is a famous Konkani Saraswat dish that can be prepared with many combination both with veggies and pulses or beans. I have lost count on the number of dishes in different combination I myself have posted. My love for koddel is known well in my family, garlic seasoned curry is something I just can’t resist having with ukde sheetha ie red boiled rice. Both are an awesome hand in hand combination and a hit in my community, though now a days people have switched over to other rice and avoid boiled rice. Considering the fact that red boiled rice is good for health, one should adapt to its taste from childhood as it is difficult to do so once your cross your mid age. Well, frankly if you want to you can, coz. I am example regarding the same. I never ate boiled rice during my childhood or teens. I began relishing it much later almost after I crossed 30 years of age as my hubby loved it. The first few times I liked it but so-so. But then, I began preparing spicier dishes to be relished with it and after that I have never looked back.
** Coming to Koddel, Kulith (Horse Gram) Koddel is the most famous of all when it comes to pulses. I have posted the same before with some other combinations and this one is with magge ie south Indian Cucumber and tastes awesome. There is a minute variation I have learned in preparing the same recently from my Mom, ie roasting the pulse before cooking it. My mother herself never followed this method so I was completely unaware of it recently when we were chatting she just happened to say her eldest sister did so and vouched it had awesome aroma. Now, I was all ears and after clearing my doubts decided to try it out. The last time I prepared using spinach and this time I have used magge and both dishes are simply awesome. There is a slight taste difference and will be definitely understood by those who have eaten it all through their life. Try this method if you are a koddel lover like me, I am sure you will love it, also it is not at all tedious, you can either roast it on kadai or in microwave. I use microwave a lot and I followed that method as it is faster. I have written lots on Koddel in my previous posts to moving on to the recipe here.
** Here is my very own method of preparing "Bajjile Kulith ani Magge ghalnu Koddel/ Roasted Horse Gram~ South Indian Cucumber Garlic Seasoned Curry" … My Style …
** Ingredients :
Kulith / Horse Gram : 1 cup
Magge / South Indian Cucumber / Southekai : About 250 gms.
Coconut / Soyi : 1 cup heaped
Red dried Kashmiri chillies : 8-10
Tamarind / Chinchama / Imly : one small marble sized ball.
Salt to taste
** For Tempering / Seasoning :
Oil : 2 tsp
Garlic / losun / Lehsun : 12- 15 cloves
** Pick the Kulith / Horse Gram carefully, as they always contain small stones in them which if added on even accidentally to the curry is very unpleasant. So you have to check it out properly. When done, put it in a white muslin cloth and wipe out well, then add it in a thick bottomed kadai and roast well for 3-4 minute or till you get a lovely aroma. You can microwave the same for 2-3 minutes too, mixing once in between.
** Add the roasted kulith into a pressure cooker pan with enough water as about an inch above the level of kulith and then pressure cook it on medium heat for 3-4 whistles. Allow the pressure to fall on its own. Open the lid and check, if slightly yet to be done, do so for another 1-2 whistles. When done add 2 glasses of water to it and bring to a good boil and then simmer for 5 minutes. Now drain off the cooked water and keep it aside to prepare saar and the pulse for curry.
** Note : If you do not want to prepare the saar, you can leave out addition of water and boiling and straight away cook the curry. In my community, we amchies always love the kulith saar with rice topped with fresh butter very much and always prepare saar out of the same. I am sharing the link to the saar at the bottom of this recipe, you can check out the same too.
** Cut the magge/south Indian cucumber into 1 inch sized pieces, retaining the outer skin. Remove the innermost seed and discard them. Check out the same on the attached pic for ref. Wash and put it also into the pressure cooker pan and cook on medium heat to 2 whistles. Let the pressure fall on its own. When able to open the lid, do so and add the cooked magge to the cooked kulith in a thick bottomed vessel and keep both of them ready.
** Masala to be ground : Add in the coconut, chillies and tamarind into the mixer grinder and grind the masala to a very fine paste with little bit of water. You can use the magge cooked water if need be for grinding of the masala. The masala should thick and really smooth and fine. Remove and keep ready.
** Add the ground masala into the vessel with kulith and magge and mix well, add in just enough water to bring to a thick gravy consistency. Now add salt to taste and bring to a boil on medium heat, mixing once or twice in between. Once it comes to a full boil, lower the heat to minimum and simmer for 5-10 minutes. Once done, remove and keep aside ready for tempering.
** For Tempering / Seasoning : Heat oil in a small kadai. Crush the garlic and add in to the hot oil and fry till evenly browned. Pour this over the curry and cover with a tight lid. Do not peel off the garlic completely you can keep on a little bit of the skin to it. It tastes awesome as the skin imparts more flavour to the curry. Keep the curry aside for 10-15 minutes covered, for the flavours to seep in properly into the curry.
** "Bajjile Kulith ani Magge ghalnu Koddel/ Roasted Horse Gram~ South Indian Cucumber Garlic Seasoned Curry" is done and now ready to be served. Serve the koddel hot with rice / ukada rice (Red boiled rice) or roti along with other dishes or just the same with rice too, it tastes awesome. You can serve this dish with Idly too. Enjoy this dish with your family and friends.
** Note : Roasting of Kulith/Horse Gram credit goes to my Aunt, my mom’s eldest sister, whom actually I have never seen as she expired when I was too small to remember. The same can be prepared without roasting too as I used to during initial days. There is just a little bit of difference in aroma of the curry, but do try this out once, I am sure you will agree.
** Note : As mentioned above, there is no need to remove and prepare saar out of the cooked kulith if you so desire. But I do suggest you try out this saar once before you decide to not do so. We always love this saar and I have always prepared the same out of it. If you do not want to prepare it the same day, you can bring it to good boil, cool and put it in fridge and prepare the same the next day too, there are many ways in which you can prepare it, like with addition of kokum or sambar powder or simply as it is.
** Note : The same dish can be prepared without the addition of magge/south Indian Cucumber to with just only kulith or along with any other vegetable of your choice. You can also prepare it with kulith and leafy vegetables too. So if the vegetable I have added on are not available, do not give up on preparing of the dish, just try out as it is or with any other veggie.
** Sharing a common link for all “Kulith” items below, which includes both curries and saars, do check out those that you would like to try out …..
** For the "Kulitha Saaru / Horse Gram Saar" Recipe, Please follow the link given below ….
** Also sharing a common link for all “Koddel” posted before, you can go through the same and try them out in different combos too ….
** 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.
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