“Kirlailele Katpadi Bee (Bagade)- Ambado- Bibbo ani Magge ghalnu Ambat (Spourted Brown Bean- Hogplum- Cashew Nuts- South Indian Cucumber Curry)” … here is a traditional medium spiced curry from Konkani Saraswat Cuisine that is served with rice … Yummilicious …
** As I have often mentioned Ambat is our favorite curry in my home be it Veg or of Non-Veg. those crispy evenly browned onion seasoning makes my tummy grumble when I begin to cook and I just get impatient waiting for lunchtime and with ukde sheetHa/ red boiled rice it is awesome. This is a traditional dish from GSB Konkani Saraswat Cuisine often prepared during monsoon season if prepared with addition of ambado/ hogplum as they are seasonal. Addition of Magge ie South Indian Cucumber makes it that much more tastier so does cashew nuts, here both are available all round the year so it is really no issue to buy them.
** Coming to Katpadi Bee (Brown Bean) these are also referred to as Bagdo/ Bagade and is a famous dried bean from Katpadi a place located near Udupi in Karnataka State. These are close in nature to alsande bee (chawli/ black eyed bean/ cow pea) except for the color which is light brown as enclosed in picture. As they are dehydrated beans they need to be soaked for about 6-8 hours or overnight and then pressure cooked to prepare into various dishes and if need to be sprouted then the same has to be followed and left to sprout for a day after which the skin is removed and used in preparation of curries, slightly tedious task there.
** However, sprouts turns ambats into tastier dishes and one has relish to really know the taste and I do suggest you try this one out, if these beans are available in your vicinity. About the curry Ambat which is an onion seasoned curry, I do not think I will run into more details as I will be only repeating myself, I have written a lot about my fascination for this curry and included many combos both Veg. and Non.Veg. in the blog. I will be sharing a common link at the bottom of this recipe, do go through the same and try them out or refer to them for more information. Do try out and enjoy dishes with family and give me a feedback if possible.
** Here is my Recipe for “Kirlailele Katpadi Bee (Bagade)- Ambado- Bibbo ani Magge ghalnu Ambat (Spourted Brown Bean- Hogplum- Cashew Nuts- South Indian Cucumber Curry)” … the recipe remains the same as that of other Ambat dishes posted earlier, however for the sake of easy access sharing the method again ….
** You will need about 3-4 cups of Kirlailele Katpadi Bee (Bagade)/ Sprouted Brown Beans for this recipe. You can soak and prepare about 100 gms of the same which will give you the required amount of sprouts. Check the link given at the bottom of the recipe for sprouting method of beans, they are the same as that of other beans.
** Once they the beans are spouted well, soak in plenty of water for about 2 hours, this loosens the skin, some float on top while the other will have to be removed which actually slips off easily. The only hitch I would say about this recipe is this is slightly a tedious task that may consume time especially if you have a larger family.
** Cut Magge/ South Indian Cucumber into pieces discarding inner seeds into one inch sized cubes. You may retain outer skin as it helps in retaining shape of the veggie, however if desired you may slice off the skin too. (I have retained the skin). In all about 2-3 cups of the same. Wash in plenty of water and keep it aside ready.
** About addition of Cashew Nuts : Here you can use tarno bibbo / tender cashew nut with skin or dry cashew nuts. Tender cashew nuts are available only in season or they are dried and stored for year round use. Cashew nuts without skin are those that are available in almost every store all round India and are used in curries, sweets, snacks etc. you can use any. Both are supposed to be soaked. The skin has to be removed the next day while those without skin can be soaked in warm water for about 2 hours and the work is done faster. You are free to use any in all we need, tender 20-25 cashew nuts, I used cashew nuts here.
** Add the prepared cashew nuts/ bibbo/ kaju in pressure cooker in a layer and then top it with the cut magge/ south Indian cucumber pieces also in a layer. Add enough water, say about an inch above the ingredient in the cooker and pressure cook on medium heat for 2 whistles. Remove from fire and let the pressure fall on its own.
** Meanwhile wash and rinse the sprouted beans and add it into a wide vessel. Add in enough water say just about level of the beans and cook on medium heat until the water comes to boil, now lower the heat and cook for about 10 minutes. The sprouts should not be over cooked so be careful and let it just cook about 60%.
** Note : Never add the sprouts in pressure cooker for cooking as they tend to overcook and become mushy and loose taste. Sprouts should always retain a little bit of crispiness in texture while cooked. So cook them with water until just about done. Some cook fast while some may take a little bit more of the time, but trust me its better this way.
** Masala to be ground : In a mixer grinder add in 1 heaped cup of freshly grated coconut (soyi/ nariyal) along with 8-10 red kashmiri chillies (kumte mirsanga/ byadgi mirchi) and grind to a smooth paste with little bit of water. The paste should be ground very smooth in texture for best outcome and you can use the pressure cooked water for grinding the masala too which is what we usually do.
** Note : To bring tartness to curry you can use bimbul (sorrel tree fruit) or ambado (hogplum) or karmbala (star fruit) to curry while cooking or if not available or not preferred then you may include a small piece of tamarind while grinding masala. You may also use dried kokum/ Kudumpuli instead of tamarind if you prefer or is available depending on your choice, though we amchies prefer not to, in you do, add it along with the masala while boiling the curry, here I have used Ambado/ Hogplum as they are in season now and it tastes awesome too.
** Add cooked cashew nuts and magge to sprouts in vessel along with ground masala and mix well. Wash, wipe dry 3 Ambado/ Hogplums. Slice off stem portion and discard it, if tender you may cut to 4 pieces lengthwise otherwise slice the sides and then add them along with inner seed/ katho to curry along with salt (namak/ meeta) to taste. Check out and add in water if necessary only for medium thick consistency.
** Let the curry come to a full boil on medium heat and then lower the heat and simmer the curry for about 5 minutes while you prepare for the seasoning on the side. Do keep stirring in between often to avoid the masala getting burnt at the bottom. Remember to not add excess water and let the curry remain slightly thicker textured, you can always add in hot water just before serving if you find that the curry too thick to be served with rice.
** For Tempering/ Seasoning/ Pannaka : Heat 2-3 tblsp of oil (tel/ tela) in a small pan, when hot add 1 large sized finely chopped onion (piyavu/ kanda) and fry till evenly browned. Do not over fry the onion, lest they turn blackish which then gives bitter taste to curry. Remove immediately and pour over the simmering curry, mix a little bit, remove from fire and keep it aside covered for the flavors to seep in well.
** “Kirlailele Katpadi Bee (Bagade)- Ambado- Bibbo ani Magge ghalnu Ambat (Spourted Brown Bean- Hogplum- Cashew Nuts- South Indian Cucumber Curry)” is done and ready to be served. Tastes best served hot with ukde sheetHa (red boiled rice/ keral matta rice) or plain steamed surti kollam rice as is how we GSB Konkani Saraswat's serve it in our home for lunch. However, if desired you can serve it with roti or parathas too. You can also serve with Idly/ dosa/ appo too, it tastes great.
** This is a delicious curry that is loved by almost all in my community and there is always demand for more. The only hitch here as I mentioned is that the skin of the sprouts need to be peeled which is time consuming, however the taste compensates for the laborious work. I have childhood memories of amma (my mom) preparing this curry only during holidays and asking us siblings to remove the skin and we used to do so eagerly. Again, when we got bored with the task we used to tell amma that I have removed the skin of the portion of how much I will consume and run away. Indeed childhood memories are precious and always brings a smile on our lips.
** All sprouts are very good for health as they increase the protein content of the bean. I have added green gram da (moong/ mung), matki (moth beans) and a few more sprouted bean details too before under the method of spouting which is actually the same for all sprouts, at least I successfully follow the same method, just check it out via the link shared below.
** For the "Method of Sprouting Bean", Please check the link given below …
** Sharing a common link to all “Ambat” recipes in the Blog, do try them out in liesure and enjoy with family if you love ambat recipes like in my home …
No comments:
Post a Comment
Thanks.