"My Amchi Veg. Thali 134: Bajjile Mirsange Happolu (Roasted Red Chilly Papad), Bajjile Kulith ani Magge ghalnu Koddel (Roasted Horse Gram~ South Indian Cucumber Garlic Seasoned Curry), Gajjar Raita (Carrot Salad), Kulitha Saaru Kokum ghalnu (Horse Gram Saar with Kokum), Ukde SheetHa (Red Boiled Rice) topped with Homemade Loni (Butter)" ... My Mom always serves Kulitha saaru with a dollop of loni as it wards of the heat in it ... but for me that melting butter on hot saaru/saar tastes simply heavenly ..... yummmmm …..
** Kulith curry or any dish prepared out of kulith ie Horse Gram is loved by Konkani Saraswats. This is a pulse used extensively in our kitchen for preparation of various items like curries, upkari, salads, sprouts, chutney powder, dosa, Idly, saar etc. Kulith has really been not given its real due as much as it should have really gotten as it is really good for health, though a little bit heat producing. That is why it is excellent to be consumed during winter and monsoon though we prepare it all year round. That is the very purpose why my Mom insisted on adding a dollop of fresh homemade butter on rice while serving the saar to ward off the heat properties and I continue that habit to date. In Konkani Saraswat Community most household still continue the tradition of preparing Kulith/Horse Gram on Saturdays in some form. I have no knowledge as to why on the particular day is chosen, though I do believe it has a history of its own, similar to how people believe in cooking chana on Friday and moong of Tuesdays. The saar can be prepared out of the cooked kulith while the cooked kulith is used to prepare curry, sort of two in one dish preparation. Kulith is used extensively also to feed horses as goes the name and it is so in my home town side too. Well, that is another story of how the saar is distributed after cooking loads of kulith for feeding horses. I have written about it in details elsewhere in other recipe and will not repeat that part again here. Do try out this combo which is very tasty and being monsoon, it is that much required to be relished. Sharing the links to the recipes of each item in the thali above as is my usual pattern on thali and combo meal posts. Please do follow the same for the recipe, prepare them and enjoy with your family and friends.
** Given below are the links to the recipes of individual dishes in the Thali above, please go through the link for that particular dish …..
1.. For “Bajjile Mirsange Happolu (Roasted Red Chilly Papad)” … I have used store bought red chilly papad and just roasted them over open flame and served it immediately. You can apply a thin film of coconut oil above the papads after roasted as it tastes awesome, but is off course your choice.
2. For the "Bajjile Kulith ani Magge ghalnu Koddel/ Roasted Horse Gram~ South Indian Cucumber Garlic Seasoned Curry" Recipe, Please follow the link given below …
3. For the “Gajjar Raita (Carrot Salad)” Recipe, Please follow the link given below, the recipe is the same, except that here in I have added on onions, rest remains same ….
4. For the "Kulitha Saaru / Horse Gram Saar" Recipe, Please follow the link given below ….
5. For the “Ukde SheetHa (Red Boiled Rice)” Recipe, Please follow the link given …
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Thanks.