“Saala- Ambade Koddel (Brined Jackfruit- Hogplum Garlic Curry)” … the traditional age old method of brining (preserving/ pickling) veggies in prepared salt water that has been handed down by generations, is still being followed though slowly disappearing from many homes … here is another traditional combo of monsoon delicacy from GSB Konkani Saraswat Cuisine that is somewhat losing out on yearly circulation of being prepared … If you have access to saala (brined jackfruit), then do try out this dish when ambado/ hogplums are in season or with brined ones … tastes best served with ukde sheetHa (red boiled rice) … Yummilicious ….
** I will not run into more details on the method and benefits of Mitta ghallele/ Brine/ pickling/ salt water preserve method of saving veggies for longer lifespan as I have already mentioned them before, however I am sharing links at the bottom of this recipe to brine method of both jackfruit and hogplum for those interested in reading for knowledge or to be tried out, please browse through the same.
** There are many types of dishes that can be prepared using saala/ brine raw jackfruit and some of the famous ones from GSB Konkani Saraswat Cuisine besides addition to curries are spiced dosa, khotto, sukke, kismuri, fries etc. Simple Upkari/ Bhaji prepared too tastes wonderful served as side dish with dal- chawal. I have shared quite a few recipes before in the blog, do please browse through.
** Both jackfruit and hogplums can be brined, method of which is shared in blog and link at the bottom of this recipe. Here, I have used Mitta ghallele Saala/ Brine jackfruit while ambado/ hogplums used are fresh ones as they are in season. You can use brined hogplum in case fresh ones are not available or you have them in stock. Do try it out this famous combo dish if you have access to both veggies.
** “Koddel” means a curry seasoned with garlic. The aroma and taste of the curry is always enhanced when seasoned with garlic or onions and is definitely irresistible when served with ukde sheetHa/ red boiled rice. For this curry garlic seasoning is used, the flavors of which gets well infused into the curry making it truly scrumptious. In all this is a very tasty monsoon delicacy that tastes best served with boiled rice.
** Here is the traditional recipe for “Saala- Ambade Koddel (Brined Jackfruit- Hogplum Garlic Curry)” … that I learned from my Amma …
** Ingredients :
Mitta ghallele Saala/ Brine/ pickling/ salt water preserve Jackfruit : 12-15
Ambado/ Hogplum/ Ambatekayi : 3-4
Salt/ Namak/ Meeta : to taste/ only if required
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : one cup heaped freshly grated.
Kashmiri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 6-8
** For Tempering/ Seasoning/ Tadka/ Pannaka :
Oil/ Tel/ Tela : 1-2 tblsp
Garlic/ Losun/ Lehsun: 10-12 cloves medium sized.
** Note : This is a traditional curry prepared with both saala (brined jackfruit) and ambado (hogplum) in combination and it tastes best that way.While I am all for improvising or giving twists to our own dishes, which is great and should be done so, but then there are a few dishes that should be prepared as handed down through generations to keep them live and going for generations to come. So for this recipe please follow traditional combo of using “Saala Mitta ghallele/ Brine/ pickling/ salt water preserve jackfruit” and “ambado/ hogplum” in combination at least a few times.
** A little bit about using “Saala Mitta ghallele/ Brine/ pickling/ salt water preserve jackfruit” Rinse well the brined jackfruit pieces and then soak them in water overnight changing it once or twice in between if possible. This will dissolve excess salt and you can dispose of the same as brined items tend to be too salt and the process has to be carried out, at least for a minimum 4 hours or so.
** Again, in case you have forgotten to soak them overnight or if it was not possible to change water few times, do not worry, keep soaking and changing water mixing well every 20-30 minutes a few times and a lot of salt will get washed away. Then cut them also into ½ inch pieces and once again soak in water for 20 minutes.
** Above all just before using put a small piece of the same and check the amount of salt in it, this will help in addition of salt to the dishes if necessary only. Many a times despite curing it with plenty of water, it still retains saltiness, in which case you should be careful of adding salt to the curry, as when the same is cooked with others it will impart salt to the curry and balance the same in which case addition of salt will be disastrous. So make it a point to check the curry after done and add in only if found necessary.
** Note : When stored in glass bottles the color varies at times giving slight tinge of yellow or brownish especially while clicking picture, not sure why, however when washed for using in plenty of water it always retains its white color.
** I have used 12-15 “Saala Mitta ghallele/ Brine/ pickling/ salt water preserve jackfruit” for this recipe. Once its been cured off excess salt following the method mentioned above, cut it into medium sized pieces and put into a pressure cooker along with one cup of water and pressure cook on medium heat for 2-3 whistles.
** Remove and let rest allowing the pressure to release on its own, then remove and put them into a thick bottomed vessel and keep it aside.
** Wash, wipe dry and mash if hard or cut into 2-3 pieces if tender the Ambado/ Hogplums/ Ambatekayi and keep it aside ready.
** For Masala to be Ground : Add freshly grated coconut and red chillies after frying them in a little bit of oil for few seconds into a mixer grinder and grind to a very fine paste using water sparingly as is necessary. You can use some of the pressure cooked saala water for grinding which is what I always do.
** Add ground paste to cooked saala/ brined jackfruit in the vessel along with prepared and kept hogplums. Mix well adding more water, as is required to bring to a required medium thick gravy consistency. Bring all together to a boil on medium heat, then lower the heat and simmer for another 5-10 minutes.
** By now the hogplums will have cooked and the curry is done, however do taste a little bit of the curry before adding salt to taste as for this curry we are using brined veggie which at times despite being treated to remove excess salt, does contain some, so add accordingly to avoid it turning too salty. Remove and keep it aside.
** For Tempering/ Seasoning/ Tadka/ Pannaka : Heat oil in a small pan, when hot lower the heat and add peeled or with peel slightly mashed/ crushed garlic cloves and fry until they turn slightly browned. Remove, pour over simmering curry, mix well, cover with a tight lid and keep it aside for 25-30 minutes to rest. This enables garlic flavor to get infused properly in curry thereby imparting a lovely aroma. I have crushed the garlic with the outer skin as they impart more flavors to the curry.
** “Saala- Ambade Koddel (Brined Jackfruit- Hogplum Garlic Curry)” is done and ready to be served. Tastes best served with red boiled rice (ukde sheetHa) though you can serve it with steamed rice too. Do try out this monsoon delicacy, if you like brined dishes and enjoy with your family and friends and do give me a feedback if possible, it helps me in improving myself and doing that much more.
** I repeat that "Saala- Ambade Koddel" is a very famous traditional monsoon delicacy from GSB Konkani Saraswat Cuisine that tastes best when prepared in the same combination as is it famous. Do try to includes all types of traditional dishes a few times a year so that the you pass on the tradition of our culture and heritage to coming generation which otherwise will be lost forever, we should not let that happen.
** Sharing below links to “Mitta ghallele Saala/ Brine/ pickling/ salt water preserve method of Jackfruit and Ambado (Hogplum)” along with a common link to all “Koddel” recipes shared in the blog, do browse through in leisure ….
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