“Tikshe-Amshe- Godshe Ambade Godda Ravo (Spicy- Tangy- Sweet Hogplums in Jaggery Syrup)” … In my home we have always preferred traditional godda ravo with addition of a little bit spices along with tartness … I have shared a few before, the most delicious one being prepared with pineapple … tried another variation of my own, this time with addition of ambado/ hogplum/ ambatekayi that are in season … tastes scrumptious served with panpolo (neer doas) or tandla Oondi/ Undi (steamed rice dumplings) … try it, it’s Yummilicious ….
** Once again another successful attempt on preparation of godda ravo (jaggery syrup) with some twists. I served it with Tandla Oondi (steamed rice dumplings) and it was truly scrumptious … sure to taste fantastic with panpolo (neer dosa) too. About godda ravo I have written and shared a few recipes before to which I am sharing a common link at the bottom of this recipe, do browse through for more options and give them a try whenever possible. All my recipes are tried and tested in my own kitchen.
** Ambado/ Hogplum is a tart/ tangy tasting veggie that has been included plenty of times in different types of veggies both veg. and non. Veg. I make the best use of it when in season though I do brine a little bit of them to be used for a few months more. But some dishes are best prepared with fresh ones and this is one is so. Again, remember to use those with seed formed (katto) within for best of taste. It taste excellent to chew upon when served along with any dishes of your choice, mine is oondi/ panpolo.
** Here is my very own simple method of preparing “Tikshe-Amshe- Godshe Ambade Godda Ravo (Spicy- Tangy- Sweet Hogplums in Jaggery Syrup)” that I served with Oondi/ Steamed Rice Dumplings though I am sure it will also taste fantastic served with panpolo/ neer dosa … do try it out …
** Wash and wipe dry 8-10 ambado/ hogplums/ ambatekayi. Slice off the edge stem portion and then with a small weight crush it slightly to break open or slice off the sides.
** Note : Remember to use ambado/ hogplums/ ambatekayi with seeds well formed within (katho/ joonu ambado) for this recipe.
** Now add them all into a pressure cooker along with 1 cup of water and pressure cook on medium heat to 2-3 whistles.
** Let the pressure release and fall on its own, when able to open, remove and keep it aside to be completely cooled to room temperature.
** Note : You can also cook them in a vessel until soft. I have used the pressure cooker method which is easier, faster and gives excellent results.
** When cooked and is cool enough then extract pulp well using hands and separate the inner seed (katho) and keep it aside separately.
** Add the pulp into a mixer grinder along with 3-4 green chillies (tarni mirsanga/ hari mirchi) powder and grind to a smooth paste.
** Add 2 cups of grated jaggery/ goda/ bella/ gud in a thick bottomed kadai/ pan with 1 cup of water, mix well and cook on medium heat.
** When the jaggery melts and bubbles appear on surface, keep stirring and continue cooking for just about another 2-3 minutes only.
** Note : Do not cook on high flame or for more time as it may harden, we do not need to bring in string consistency here.
** Now add in the ground hogplum paste along with the inner seed kept aside and mix well, and continue cooking for another 5-7 minutes.
** Note : Add more water if necessary only, or else it may thin out and to bring to right texture you will need to further cook it for some time.
** For Seasoning/ Tempering/ Tadka/ Pannaka : In a small pan add 1 tblsp of ghee/ toop/ tuppa/ clarified butter, when it melts add in 1 tsp of urad dal (black gram dal) and fry until it slightly changes in colour, then add 1 tsp of mustard seeds (sasam/ rai), when they begin to splutter, lower the heat and add 1 tsp of dry ginger (shunti/ adrak) powder, 1 tsp of kashmiri red chilly powder (mirsange pitti/ mirchi tikkat), and 8-10 fresh curry leaves (kadipatta/ karbevu) and fry for a few seconds.
** Note : Do not allow the tempering to get burnt, specially once powders are added as the taste is then lost, so keep the heat minimum
** Note: Addition of curry leaves is optional and can be skipped as usually for godda ravo it is not added, I like the crunch so just added a few.
** Add the seasoning to the cooking ambado/ hoplum godda ravo along with Kala namak (rock salt) or ordinary salt as is required for taste and mix well. Keep stirring and continue cooking for another 2-3 minutes until all ingredients are well blended and the preparation is a little bit more thickened.
** Remove and cool to room temperature. On cooling, add ½ tsp of cardamom powder (yella pitti/ ellaichi powder) and mix well. It gets slightly thickened on resting so be careful with addition of water while cooking.
** When completely cooled it is ready for serving or can be stored in fridge for almost a week and used as and when required to be served after thawing.
** “Tikshe-Amshe- Godshe Ambade Godda Ravo (Spicy- Tangy- Sweet Hogplums in Jaggery Syrup)” is done and ready to be served. Traditional Godda ravo is a preparation of melted jaggery without seasoning, to which just a dash of cardamom is added and served with oondi/ panpolo. It is one of the most popular dish from GSB Konkani Saraswat’s Cuisine and almost everyone loves it, however in my home the plain sweet version is somewhat not preferred, so I came up with my own version of making it slightly spicier and tangy and trust me it does adapt well in taste when served this way.
** The original version along with a few more of my own adapted versions with addition of other ingredients have been shared in the blog before. I did try out with addition of pineapple to bring out the tart taste and that too tasted scrumptious served with panpolo. Sharing a common link below where you will find them all. Do try that which appeals to you, life is all about good friends and spreading happiness, isn’t it?? and the best way of doing so is by enjoying good food with people we love.
** Check out more Godda ravo/ sweet Jaggery syrup recipes below ….
** Also, sharing a common link to all “Oondi” recipes shared in the blog before, you can try out any and serve them with any of the godda ravo recipes too, they all taste well when served together in combination …….
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