"Kulith-Harve Kele Koddel (Horse Gram- Raw Banana Garlic Seasoned Curry)" ... A traditional delicious curry from Konkani Saraswat Cuisine that tastes excellent when served with rice ... Yummilicious ....
** Koddel is a traditional dish from Konkani Saraswat Cuisine prepared with both veggies and pulse together or as it is too and is seasoned with fried crushed garlic. The aroma gets so well infused into the curry that this is one dish that is the most favorite of almost all amchies, but then there are some who do not eat garlic and so go ahead and season it with mustard and curry leaves too. But frankly, for me if done so I find that the curry fully loses on taste and becomes almost like gashi. In my home we love the aroma and taste of garlic seasoning and I have always done so. Usually kulith koddel is prepared with tuber variety and raw banana koddel is prepared as it is without addition of any other veggie or pulses. But always like to go ahead with various combination keeping the dish method intact by giving it Konkani touch. So today I prepared it in combo by adding kulith ie horse gram and harve kele ie raw banana together for koddel and it was simply delicious and off course we love to have this with rice. Do try this delicious dish kulith is very good to be consumed during monsoon and winter as it gives body heat and has lots of nutrients too while raw bananas are always good for health. Now, you have plenty of reasons to prepare the dish and enjoy with your family.
** Here is my simple recipe for "Kulith-Harve Kele Koddel (Horse Gram- Raw Banana Garlic Seasoned Curry)" … My Style …
** Pick, clean and wash one cup of "Kulith/ Horse Gram" and soak in plenty of water either overnight or at least for minimum for 4-6 hours. Once again rinse well, put it in pressure cooker and cook to 4-5 whistles on medium to low heat.
** Note : Soaking is good for all pulses but in case you want to straight away try it out too you can do so, just follow the above method of cooking however cook to 2 whistles then lower the heat to minimum and let cook for 5 minutes, in between if there are whistles don't worry, then once again raise the heat and cook for another 2 whistles and it gets done too.
** Note : I must mention here that soaking is good as the pulses double up in size release certain nutrients from within, soften up a bit, takes lesser time to cook and above all are more easily digestible. You can also sprout them and cook as mentioned above it, that is more nutritious and I do so many a times.
** Let the pressure fall on its own, when able to open the lid do so and pour the cooked kulith water into another vessel by slowly tilting the cooker carefully so that the kulith remains back in the pan. This drained and removed cooked water is what we call “Kulitha Saaru/ Horse Gram Saar” and can be seasoned and prepared into a delicacy that can be served either with rice or as it is as soup/ appetizer, so never discard this cooked water. I am sharing a few links below and you will find it in those links for reference of preparing method.
** Slice off the outer skin of 2 medium sized "Raw Banana (cooking variety) which is called as Harve Kele in Konkani" which is used for cooking/check picture posted. The skin should be sliced off as closely as possible, we sometimes hold the knife and give a 1 inch cut from top of the banana skin and then tilt the knife and pull it away, the skin gets torn away leaving slightly at the inner part of the skin intact on the pieces. You can check on this method with your friends or family members who know about the same, as actually that is the way the skin is removed from raw bananas always. It is also known as stringing method which is used for drumsticks and French beans too.
** Now cut the skin peeled off raw bananas into round thick rings/ slices of about ¼ to ½ inch in thickness. Wash and put it in the pressure cooker on top of the cooked kulith in a layer add some water to the level of the banana layer. Now pressure cook all together to one whistle and remove from fire, do not overcook only one whistle is more than enough. Let the pressure fall on its own, when able to remove the lid, do so and pour the cooked contents into a stainless steel vessel and keep it aside ready.
** For grinding the Masala: Grind one heaped cup full of freshly grated Coconut (Soyi/ Nariyal) with 6-8 red Kashmiri chillies (you can also use Kumte Mirsanga or Byadgi mirchi) and a small marble sized ball of Tamarind (chinchama/ Imly). The masala should be ground into a very fine paste. You can use the water in which the kulith- bananas were cooked for grinding of the masala. You can also increase or decrease the amount of red chillies as per your spice level in your home.
** Remove the ground paste and add it to cooked kulith- raw banana in the vessel and mix well. Add in water if necessary to bring to thick curry consistency. Cook all on medium heat till it comes to a boil, keep stirring gently to avoid it getting burnt at the bottom. Add salt to taste, mix well and simmer on low heat for about 5-8 minutes.
** Prepare Seasoning/ Tempering : Heat 2 tblsp of oil (any edible oil, I use coconut oil sometimes as I like its flavor with garlic) in a small pan, when hot lower the heat to medium and 8-10 crushed with skin or peeled garlic (losun) and fry till brown in color. When evenly browned remove and pour over the curry and cover with lid to retain the flavor to get seeped into the curry. That will add on the flavor and aroma to the curry.
** Note : You can also use garlic/ losun with skin or without for tempering. In olden days we used with skin on as per the main picture, but now sometimes people prefer peeled ones. I usually follow crushed with skin, but at times also use peeled one, you may follow any method that your family prefers. If using with skin on slightly crush them with a small heavy stone or weight and then fry the same and add on.
** "Kulith-Harve Kele Koddel (Horse Gram- Raw Banana Garlic Seasoned Curry)" is done and ready to be served. Serve the curry hot with red boiled rice (ukde sheetHa) or any rice of your choice. If you do not prefer to eat rice, you can serve the curry with roti, chapatti or paratha too, in which case see to it that the gravy of the curry is slightly thicker. Thinner texture gravy does not go well with roti. Enjoy this dish with your family and friends and do give me a feedback if possible, it helps me in improving myself and doing that much more.
** Given below are a few common links to all the “Koddel, Raw Banana, Horse Gram” recipes, that have been added on in the blog, you can browse through the same for more recipes and getting proper knowledge of the dish if you are new to Konkani Sarawat dishes.
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