“Sweet-n-Tangy Kairas (Kayaras/ Kayras) with Karmbala (Star Fruit/ Carmbola)” … kairas is a delicious khatHa meetHa (amshe’ godshe’) side dish served for lunch many a times during functions … I had tasted this prepared by a Chef using capsicum and ground nuts and got hooked on to the taste ... I tried the same this time with half ripened karmbala and it tasted awesome … you can serve it with rice or roti or Idly or Polo/ Dosa too … Yummilicious …
** Kairas or kayaras/ kayras is a sweet and tangy (Tart) dish that is prepared mostly by Konkani Saraswats on Northern Karnataka and Maharashtra region. This is a side dish prepared mostly with capsicum (simla mirchi/ donne mirsanga) along with groundnuts (kadlo/ peanuts), though you can prepare with some other veggies too. I think about 25 years back I had tasted this in relatives place where a chef had prepared this using capsicum and groundnuts and I liked the taste very much and have prepared the same many times which I have shared in my Blog here too (Check link at the bottom of this recipe). One of my friend later on confirmed that they prepared the same with tart tasted veggies/ fruits too. Here is my version of the same using karmbala for a change with slight tweaks from my previous share. Do try this one out if you have access to the fruit, it tastes awesome.
** Here is my very own recipe for “Sweet-n-Tangy Kairas (Kayaras/ Kayras) with Karmbala (Star Fruit/ Carmbola)” … My style, do try it out, it tastes delicious …
** Ingredients :
Karmbala/ Star Fruit/ Carmbola : 3-4 large sized.
Turmeric Powder/ Haldi pitti : a pinch
Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 3-4
Hinga Uddaka / Water prepared out of Asafoetida in gummy form : 1 tblsp
(Check how to prepare hinga uddaka at the bottom of this recipe)
OR Hing/ Asafoetida Powder : 1tsp
Jaggery/ Goda/ Bella : 3-4 tblsp
Salt/ Namak/ Meeta : to taste
** For Masala to be ground :
Oil/ Tel/ Tela : 2 tsp
White Sesame/ Til/ Tilu : 1 tblsp
Methi/ Fenugreek Seeds : ¼ tsp
Coriander/ Kothambari/ Dhania Seeds : 1 tblsp
Cumin Seeds/ Jeera : 1 tsp
Urad Dal/ Black Gram Dal : 1 tsp
Chana Dal/ Bengal Gram Dal : 1 tsp
Kashmiri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 3-4
Coconut/ Soyi/ Nariyal : 3 tblsp freshly grated.
Tamraind/ Chinchama/ Imly : small marble sized ball.
** For Tempering/ Seasoning/ Pannaka :
Coconut Oil/ Narlel Tela/ Nariyal Tel : 1 tsp
Ground Nuts/ Nerkadlo/ Peanuts/ Shengdana : handful
Mustard Seeds / Rai / Sasam : 1 tsp
Whole Red Chilly/ Lal Mirchi : 1-2
Curry Leaves/ Kadipatta/ Karbevu : 8-10
** Wash, wipe dry and remove the ridges slightly with a sharp knife and then cut them into 1/3 inch sized star shaped rings horizontally. Remove seeds if any and then put the pieces into a wide stainless steel cooking vessel. Add in the haldi powder, jaggery, salt to taste, hing water and green chillies cut lengthwise into two along with one cup of water and bring to a boil, lower heat and let cook just for a few minutes till 50% done only.
** Note : I have added hing water prepared out of gummy hing which most of GSB's follow, method of which is given at bottom of this recipe, however you can add in hing powder too in case you do not have the gummy hing or would like to avoid the same.
** For Masala to be ground : Heat oil in a kadai/ pan when hot lower the heat and add in the sesame, methi seeds, coriander seeds, cumin seeds, urad dal, chana dal and fry for a few minutes till evenly browned to light color add kashmiri red chilly cut into pieces and further fry for a few seconds after which add in the coconut and fry for another 2 minutes. Remove add tamarind and grind it to a very smooth paste with just little bit of water in a mixer grinder.
** Note : Do not fry the coconut to brown, just a little bit to warm it is enough. Also use water sparingly as there is already cooked water, which too can be used while grinding.
** Add the ground paste to the half cooked karmbala pieces in the vessel, mix well, check and add salt and water if necessary only. Bring the curry to a boil on medium heat stirring often to avoid it getting burnt at the bottom. This happens as we have added dals to the ground masala, so be careful and keep checking. Once you see bubbles on surface of the curry, lower the heat to minimum and let simmer for 5-8 minutes and then remove and keep it aside.
** For Tempering/ Seasoning/ Pannaka : Heat coconut oil (you can use any edible oil), when hot lower the heat and add in mustard seeds, when they splutter, add ground nuts and fry till they are browned and done, lastly add curry leaves and whole red chillies and fry for a few seconds. Remove pour this over the prepared and kept aside kairas/ curry, cover with a tight lid and keep it aside for 20 minutes for the flavours to seep into the curry.
** The gravy should remain thick, so be careful on addition of water while cooking. If you find that the curry has thickened out too much on resting then add some hot water and mix well just before serving. In all this is a thick side dish served for meals, however if you want to serve it with rice you can keep the texture slightly thicker than if you are serving with roti/ parathas/ Idly/ dosa etc. So serve accordingly as per the accompaniment dish served with.
“Sweet-n-Tangy Kairas (Kayaras/ Kayras) with Karmbola (Star Fruit/ Carmbola)” is done and ready to be served. Kairas tastes awesome and I assure it goes very well with roti / chapati / parathas or poori though by and large it is served as side dish for lunch during festival or other auspicious occasions. Remains good if store in fridge in air tight container immediately for a day or so. Do enjoy this dish with family and friends and drop n a line in the comment section or mail me your response, also keep in tuned for more recipes soon.
** For Preparing of Hing / Asafoetida Water From Gummy Hing : Hing water is prepared by putting a small marble sized gummy hing (available in South Indian Stores) into a glass bottle and adding about a small cup of boiled and cooled water to it. Within a few hours the hing will slowly melt and you will get a thick whitish liquid which is hing water. You can keep this in fridge and use sparingly as and when needed. We GSB/ Konkani Saraswat community people usually prepare the same, store it in fridge and use for dal, patrado or any other humman etc. If you do not have the gummy hing, no issues, you can add hing/ asafoetida powder in which case always add it into the hot oil while tempering to get a good aroma.https://gayathrifoodbytes.blogspot.com/2017/12/capsicum-groundnut-kairas.html#more
** An earnest Request : There are many more recipes of similar type 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 please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you. I have also started a food group by the name "KONKANI DELICACIES" the link of which is posted on the left side of the blog page. Do join us in our culinary journey.
No comments:
Post a Comment
Thanks.