“Kabuli Chana-Magge Ambat (Chickpeas/White Bengal Gram)- South Indian Cucumber Onion seasoned Curry)” … the lovely aroma of onion seasoned curry called Ambat is a traditional Konkani Saraswat Curry that is largely relished with rice … Yummilicious …
** Ambat is a scrumptious dish I have many times in different combinations. Being the most favorite dish in my home, this dish is prepared often and relished with boiled rice though you can enjoy the same with any rice or roti. Ambat as you all know by now is seasoned with onions and the aroma and taste is simply spellbinding. One should taste this curry to know its uniqueness that actually cannot be put down on words. I have already written a lot about ambat, a delicious dish from our very own Konkani Saraswat Cuisine, so I will not repeat the same all over again. I am sharing a common link of Ambat dishes to all that are posted in my Blog at the bottom of this recipe. You can just check through the same and try out those that appeal to you and your family. Here is a lovely combo of Ambat prepared in combo with “Whole while Bengal Gram/ Chickpeas along with Magge ie South Indian Cucumber” and its simply delicious when served with red boiled rice/ukde sheetHa or plain rice.
** Here is my simple method of preparing “Kabuli Chana-Magge Ambat (Chickpeas/White Bengal Gram)- South Indian Cucumber Onion seasoned Curry)” … My Style …
** Ingredients :
Whole White Bengal Gram/ Kabuli Chana/ Chickpeas : 1 cup
Magge/ Southekayi/ South Indian Cucumber : 2-3 cups of 2 inch cube pieces.
Salt/ Namak/ Meeta ... to taste
** Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated
Kashmiri Dry Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Tamarind/ Imly/ Chinchama : one small marble sized ball.
** For Seasoning/ Tempering :
Oil : 3 tblsp
Onion : 1 large sized finely chopped.
** Pick, wash and soak kabuli chana in plenty of water overnight or for 8 hours. Wash well, drain off all water and then put it in a pressure cooker pan with water, say about an inch above the level of the masoor. Cook on medium flame to one whistle and remove from fire. Release the pressure with the help of tongs carefully and open the lid. Kabuli Chana cooks fast, so be careful and do not overcook the same. Remove and put it in a thick bottomed stainless steel vessel and keep it aside ready.
** Cut the Magge/ South Indian cucumber into 2 inch sized cubes retaining the skin. Slice off the innermost flesh portion and the seeds within the same and keep it aside (check note section at the bottom for info). Wash the pieces and put it in the pressure cooker pan with about one glass of water and pressure cook on medium heat to one whistle. Let the pressure drop on its own, when able to open the lid do so and add the cooked magge to the cooked and kept aside kabuli chana in the vessel.
** To prepare the Ground Masala : Add in the freshly grated coconut, red chillies and tamarind into a mixer grinder and grind to a very smooth paste which little bit of water. Use water sparingly, but the masala should be ground very fine. You can use the cooked chana or magge water for the same, which is what I always do for grinding of masala. Remove and keep the masala ready aside.
** Add the ground masala to the cooked kabuli chana and magge/south cucumber in the vessel along with salt to taste and mix well. Add in the required amount of water to bring it to a gravy consistency. Bring to a boil on medium heat mixing often to avoid it getting burnt at the bottom. Once it comes to a full boil, lower the heat and let it simmer while you prepare the seasoning.
** For Tempering / Seasoning : Peel off the skin and chop the onion very finely. Put this in a small pan along with the oil and cook on medium heat mixing often till it turns light brown in color. Once it turns brownish in color immediately, pour into over the simmering curry. Remove the vessel from fire and keep it aside covered for the flavours to seep into the curry.
** “Kabuli Chana-Magge Ambat (Chickpeas/White Bengal Gram)- South Indian Cucumber Onion seasoned Curry)” is done and ready to be served. This curry tastes best when served hot with ukde sheetHa/ Red boiled rice or any ordinary rice you usually have, but if not, you can serve it with roti/ chapati too, in which case keep the curry consistency slightly thicker in texture. Do try this curry and enjoy with your family and friends if Magge is available in your vicinity.
** Note : There are many dishes like curry, tambuli, dosa, sukke, ambat, juice etc. that can be prepared with the addition of magge/ south Indian cucumber or with the innermost seeds and the fleshy portion within the magge/ southekayi/ South Indian cucumber. I have already included those recipes in my blog and will share two common links to it below … do browse through the same and try them out. They are all delicious and easy to prepare. Magge has body cooling properties and is very good in case of acidity etc. so make the best use of it.
** There are many more combos of “Ambat” recipes both Veg and Non-Veg. posted in my Blog, Please do go through the link provided below and check out for the dishes and try them out and enjoy with your family and friends.
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