"White Kidney Bean- Keerlu ghalnu Koddel/ White Butter Beans Bean- Bamboo Shoots Garlic seasoned Curry" ... a delicious- aromatic garlic flavored curry from GSB Konkani Saraswat Cuisine that tastes awesome served with Ukde SheetHa/ Red Boiled Rice ... Yummilicious ....
** Koddel in GSB Konkani Saraswat Cusine usually means a curry dish that is seasoned with garlic however, in some parts of Karnataka it is known as gashi. This is a dish prepared both with pulses and veggies or with addition of both. Koddel and ambat are the most sought after dishes in our community compared to gashi as per tempering goes. Ambat usually means seasoning with onions and gashi is mustard and curry leaves.
** Names of dishes have now gone topsy turvey as people began to migrate and stay all over the world and dishes are also called gashi if they are tempered with garlic/ onions. Whatever the name, Koddel particularly is called only for dish that is tempered with garlic in my hometown and we simply love any dish prepared so with hot ukde sheetHa ie red boiled rice., though it goes equally well with ordinary white rice too.
** I have already posted koddel in different combinations before ie. bamboo shoots (Keerlu), suran (yam), kadgi (Raw Jackfruit) and Chinese potato (Kooka) etc. Here, I have prepared koddel with keerulu (bamboo shoots) and White Kidney Beans. I have used brined keerlu/ salt preserved Bamboo shoots, though fresh ones have just come in the market. I wanted to finish off the brined stock before stocking up on new ones.
** You can use either brined or fresh keerlu as per availability for this recipe. Do try out various dishes from the Blog using the search option and enjoy with your family and friends. There are many more Koddel dishes in the blog as well as those prepared using bamboo shoots. Do keep a keen watch on my blog for many more GSB Konkani Saraswat dishes, which I will be adding on as and when prepared.
** Here is the Recipe for "White Kidney Bean- Keerlu ghalnu Koddel/ White Butter Beans Bean- Bamboo Shoots Garlic seasoned Curry" ... My Style …
** Ingredients :
White Kidney Beans : 2 cups
Keerlu/ Bamboo Shoots : 8-10 (2.5 x 1 inch sized)
Salt/ Namak/ Meeta : to taste only if required
** For the Ground Masala :
Coconut/ Soyi/ Nariyal : 1 heaped cup
Kashmiri Red Chilly/ Byadgi Mirchi/ Kumte Mirsanga : 8-10
Tamarind/ Chinchama/ Imly : small marble sized piece
** For Tempering/ Tadka/ Pannaka :
Oil/ Tel/ Tela : 1-2 tblsp
Garlic/ Losun/ Lehsun : 10-12 cloves
** Soak White Kidney Beans overnight or for 8-10 hours in plenty of water. Wash and rinse it well and put it in pressure cooker with enough water say about an inch above the level of the beans and pressure cook to 2-3 whistles. Remove and let rest for the pressure to fall on itself. Open and check if cooked, if not you can pressure cook to another 1-2 whistles. The cooking time varies depending on the kidney beans purchased.
** Wash and add 8-10, 2.5 inch length x1 inch width pieces of Brine/ fresh Bamboo shoots (Keerlu) in plenty of water for about 5-6 hours or overnight. This helps in clearing excess salt from the brine/ preserved bamboo shoots. If using fresh bamboo shoots to it is advisable to follow soaking procedure to remove the smell from it. If possible change the soaked water by replacing with fresh in between twice for better results.
** When the brine bamboo shoots are cleaned and ready add them into a pressure cooker along with 1-2 cups of water (you can add the strained cooked beans water too) and pressure cook to 2-3 whistles on medium heat. Let the pressure in the cooker drop on its own. Once you are able to remove the pressure cooker lid remove and add in the cooked bamboo shoot pieces to the white kidney beans in the vessel.
** Note : I used brined Keerlu/ Bamboo shoots though fresh ones are in season now, as I wanted to finish off my brine stock so that I can store the new ones. You can use brined (mitta ghallele keerlu) or fresh one’s as per availability. In case you are using brine ones, you must follow the procedure given above of soaking and changing water to remove excess water for brine ones and for the smell if fresh ones.
** Masala to be Ground : Add freshly grated coconut into a mixer grinder with kashmiri chillies, tamarind and grind to a very fine paste with little bit of water. You can use either kidney bean or bamboo shoots cooked water for grinding purpose too, this is the procedure most us follow while grinding the masalas. The masala should be thick and ground to a very fine paste for best results.
** Note : You can use any tangy taste veggies for the curry like bimbul (tree sorrel fruit), ambado (hogplum), karmbala (starfruit), kokum, kudumpali etc. However, do remember to not add tamarind (chinchama) while grinding the masala, otherwise the curry will turn out too tangy (amshe') and distasteful.
** Add the ground paste to the cooked white kidney beans and bamboo shoots in the vessel and mix well. If adding and tangy veggie like hogplum/ bimbul etc. then add them on now. Check the consistency of curry and add water accordingly. Bring the curry to a boil on medium heat, stirring in between to avoid it getting burnt.
** Once it comes to a rolling boil, lower the heat and simmer for some more time or till the hogplum /bimbul if has been added gets cooked. If you have not added any tangy veggie, the curry need not be simmered for long. Just taste and check and add salt accordingly to the curry to avoid it turned out salty.
** Note : Despite curing bamboo shoots/ keerlu in water to remove excess salt from brine items, they tend to remain salty and will impart the same to curry while cooking. So addition of salt should be done only if required after checking the same.
** For Tempering/ Tadka/ Pannaka : Heat oil in a small pan, when hot crush the garlic with skin on with a heavy weight/ stone, add and fry till they are evenly lightly browned. Remove and pour this over the simmering curry, cover and keep this aside to rest for a good 15-20 minutes, for the flavors to seep in and its done.
** "White Kidney Bean- Keerlu ghalnu Koddel/ White Butter Beans Bean- Bamboo Shoots Garlic seasoned Curry" is done and ready to be served. This is a delicious dish that tastes best served during meals with Red Boiled rice/ Ukde SheetHa or any steamed rice. However, if for any reason you do not prefer rice then you can relish the same with roti/ paratha, Idly, dosa too, in which case keep the curry slightly thicker in texture. Do try out this recipe and enjoy with your family and friends, you can also serve it with mildly flavored rice/ pulav, ghee rice too, it tastes awesome.
** If Bamboo Shoots/ Keerlu is available and you would like to know details on brine/ salt preserving of the same, then you can check out the same in the link shared below … it includes deails with step by step pictures for reference ….
** For more recipes of “Koddel” and dishes that include “Bamboo Shoots/ Keerlu”, you can check out on the common links shared below ….
No comments:
Post a Comment
Thanks.