“Kalingana/ Bacchanga Saali Sasam (Watermelon Rind (white part) Mustard Masala Curry)” … the white rind part of watermelon has always been used in preparation of dosa (surnali) back home and in northern parts its been used in various dishes too … I always love giving twists to our own Konkani Saraswat Cuisine as my desire to relish them dwels in my heart, again they have always turned out great … so this time I used the white rind part of watermelon and prepared our own sasam curry similar to kuvale sasam and trust me you can hardly note the difference … also I have used rava in place of rice which makes it permissible during upvas days too … it’s just Yummilicious …
** Remember, I had shared the recipe for traditional temple style Kuvale (Ash Gourd) Sasam some time back which I had come across from Shailu maam from Mangalore, if you have not checked that browse through the common link which I will share at the bottom of this recipe to all sasams and you will find it. Well, finally the right recipe was a joy to be had and this time as mentioned above I have prepared the same without any difference by replacing the veggie with watermelon rind (white part only).
** Being Saturday, it’s usually No Onion- Garlic- Rice meal for us, so as suggested by him I added rava while grinding in place of rice which is usually done and it was fantastic. Watermelons are in season, so do not discard that white rind portion, but try out various recipe options with the same, there are plenty and I will share as and when I remember and try them out, so keep a keen watch out for this space. Do try this one out, you can serve it as side dish with rice or roti, both taste equally good.
** Here is the method of preparing “Kalingana/ Bacchanga Saali Sasam (Watermelon Rind (white part) Mustard Masala Curry” … my style .....
** Ingredients :
Watermelon/ Bacchanga/ Kalingan Rind : 500 gms white part only.
Curry Leaves/ Kadipatta/ Karbevu : 2-3 fresh ones
Jaggery Powder/ Goda/ Gud : 1 tblsp
Salt/ Namak/ Meeta : to taste.
** Masala to be Ground :
Coconut/ Soyi Nariyal : 1 cup freshly grated.
Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 3-4
Dry Dried red chily/ Sukki Mirsanga : 1 only (do not add more)
Tamarind/ Chinchama/ Imly: very small marble sized
Mustard seeds/ Rai/ Sasam : 1 tsp
Bombay Rava/ Rulavu : 2 tblsp
** For Tempering/ Seasoning/ Pannaka :
Coconut oil/ Narlel Tela/ Nariyal Tel : 1 tblsp
Mustard seeds/ Rai/ Sasam : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 6-8 fresh ones
** Masala to be Ground : In a mixer grinder add Coconut, Green Chillies, red chilly, tamarind, and grind to a paste with just a little bit of water. When almost done add Mustard seeds, Bombay Rava and further grind until done. There is no need to grind masala too smooth, but all ingredients should have been ground well.
** Note : Traditionally Rice is soaked for 30 minutes, drained washed and added while grinding masala. It acts as thickening agent to this particular masala and adds on to the taste. However, you can also replace rice with Bombay rava while grinding, does not need soaking, as during upvas/ fasting days we avoid rice inclusion.
** Remove outer green skin and inner sweet red part of the kalingan/ watermelon. Also, discard seeds if any. Check out the enclosed picture above for reference, you can relish the red part as it is or prepare juice etc. as for this recipe we need only the white rind part of the same. Chop white edible flesh part into medium sized cubes.
** Wash the pieces and put them into a vessel along with enough water to the level of the pieces, cover with a lid and bring to a boil on high heat. Let cook for 5 minutes, then add salt to taste, haldi, jaggery powder, the few curry leaves, mix well and continue to cook till the veggie is about 70% cooked only, do not overcook.
** Add in the ground masala and mix well, add in more water only if necessary, this is a medium thick textured curry, so prepare the same accordingly. Bring the curry to a boil, stirring often to avoid getting stuck to bottom and then lower the heat to minimum and let simmer while you prepare for the tempering.
** For Tempering/ Seasoning/ Pannaka: Heat oil in a small pan, when hot add mustard seeds, as they begin to crackle add in curry leaves, fry for a few seconds, then pour over the curry and mix well. Continue cooking for 2 minutes, remove from fire and keep it aside covered for the flavors to seep in well.
** “Kalingana/ Bacchanga Saali Sasam (Watermelon Rind (white part) Mustard Masala Curry” is done and ready to be served. This is a semi thick, medium spicy curry, usually served with rice as a side dish along with other dishes. Do not waste the watermelon rind, prepare this dish for a change and enjoy with family.
** Note : Coconut oil is optional you can use any edible oil, however coconut oil gives an awesome aroma and blends well for this particular curry ie for any sasam recipe. By and large all Konkani's use coconut oil while seasoning for sasam and hummana.
** Note : This particular method of preparing the curry thickens a little bit on resting as we have added rava while grinding the masala which acts as a binding and thickening agent to the curry which avoids the water from separating in masala as it is not fine textured. You can also add rice in place of rava if desired.
** Sharing a common link to all “Sasam” dishes in the Blog, which you can browse through and try out as and when its convenient …
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