“Kulith- Magge- Bimbul Ambat (Horse Gram- South Indian Cucumber/ Southekayi- Tree Sorrel Fruit Onion Seasoned Curry)” … It is a delight to prepare traditional dishes from GSB Konkani Saraswat Cuisine to be relished during meals … tastes best served with ukde sheetHa (red boiled rice) though I served it with lauki parathas and it was indeed a wonderful combo … and yes before I forget always prepare some Kulitha Saaru with garlic seasoning with the kulith cooked water which taste excellent served with rice or as appitizer too … Yummilicious …
** Ambat is a delicious curry prepared often with onion seasoning and I have posted them several times in various combinations. This time I prepared it in combination of kulith (horse gram) and magge (south Indian cucumber) along with bimbul (tree sorrel fruit) for tart taste. In my home, we love this curry and it was that much more tastier with addition of bimbul/ tree sorrel fruit which is rare to me, as in Mumbai it is not available. This dish tastes best served with plain steamed rice/ ukde sheetHa (red boiled rice).
** The aromatic onion seasoning flavor always brings in nostalgic childhood memories when Amma used to season dishes just before serving during meals. That aroma in itself was enough to send the tummy rumbling and all of us siblings relished the curry dunked in rice without a murmur. Those memories cannot be replaced by anything equivalent these days and next best thing to console oneself is by preparing them in our own home and relishing it with sweet memories the lives in mind forever.
** I will not run into much details of health benefits of horse gram or magge both of which you will find if you search on net. In one word, this is a wonderful combination that balances each other properties as horse gram produces some heat to body while magge balances the same being an excellent coolant. Bimbul, too has plenty of nutrients and is good way of adding to curries for tart taste if available in your vicinity. However, if not, no issues you can always replace with tamarind paste which gives perfect results.
** Our GSB Konkani Saraswat Cuisine is wonderful with plenty of such excellent mix and match dishes which if you try out will find that, it not only tastes great but is also a healthier option to otherwise greasy dishes. For more recipes you can check via common links shared at the bottom of this recipe or use the search option too. Do try out this awesome combination and enjoy with your family and friends, I am sure it will be love by all and if possible do give me a feedback, it means a lot to me … Thank You.
** Here is my simple recipe for “Kulith- Magge- Bimbul Ambat (Horse Gram- South Indian Cucumber/ Southekayi- Tree Sorrel Fruit Onion Seasoned Curry)” which I learnt from my Amma … try it, it tastes wonderful served with rice ….
** Ingredients :
Kulith/ Horse Gram/ Huruli Kalu : 2 cups
Magge/ South Indian Cucumber/ Southekayi : 2 cups cut pieces
Bimbul/ Bimbli/ Tree Sorrel Fruit : 4-5 large size
Onion/ Piyavu/ Kanda : 1 medium sized.
Salt/ Namak/ Meeta : to taste
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 heaped cup freshly grated
Red dried Kashmiri chillies/ Byadgi Mirchi/ Kumte Mirsanga : 8-10
Coriander/ Kothimbir/ Dhania : 2 tsp
Oil/ Tel/ Tela : 1 tsp
** For Tempering/ Seasoning/ Tadka/ Pannaka :
Oil/ Tel/ Tela : 2-3 tblsp
Onion/ Piyavu/ Kanda : 1 large sized.
** Clean and pick Kulith/ Horse Gram properly as there are always small stones in them, so be careful and check well. Wash and soak overnight or for 8-10 hours in plenty of water. Drain off and once again wash it well, put it in pressure cooker pan with enough water say about 2 inches above the level of kulith. Pressure cook on medium heat to 3-4 whistles and then allow to rest for the pressure to fall on itself.
** When able to open the lid, do so and gently drain cooked water into another vessel retaining cooked kulith in cooker. With the drained kulith cooked water you can prepare saaru/ saar with garlic seasoning to be served either with rice or as an appetizer. It tastes wonderful and most of us amchies do so. However, for any reason you do not want to prepare saaru you can use it for further cooking of veggies in it or for grinding of the masala too, it is individual choice. I always prepare saaru.
** Wash, wipe dry and cut magge/south Indian cucumber into 1 inch sized pieces, retaining the outer skin. Remove the innermost seed and you can either discard them if not desired or it can be used in preparing of juice, tambul etc. which recipes you will find in the common link shared at the bottom of this recipe. Put cut pieces into the pressure cooker pan along with cooker kulith and cook for another 1-2 whistles.
** Do not worry, kulith never gets overcooked. When done let rest so that the pressure falls on its own. When able to open the lid, do so and add the cooked magge and kulith in a thick bottomed vessel. Peel off the skin of medium sized onion, chop it to small pieces and add to the curry. Wash and slice off both the edge portions of bimbul, cut them either lengthwise or into rounds of 3-4 slices depending upon the size, add it to cooked ingredients in the vessel and keep it aside ready while we grind masala.
** Masala to be Ground : Heat oil in a small pan, add coriander seeds and fry until the color changes slightly, now add the red chillies and fry together for another minute. Remove and add into mixer grinder along with freshly grated coconut and grind to a very fine paste. You can use the kulith-magge cooked water for grinding the masala which is what I usually do. Do not add excess water while grinding as it is necessary to keep the masala thick and smooth. When done remove and Keep it aside ready.
** Note : You can add any one of the tart veggies mentioned to the curry while cooking like ambado (hogplum) or karmbala (starfruit) to replace bimbul (tree sorrel fruit). At times, I add kokum/ kudumpuli/ raw mango too for tart taste and it does taste wonderful in its own way. However, if none is available then add a small marble sized piece (1 tsp) of tamarind while grinding masala.
** Add ground masala to cooked kulith- magge in vessel to which you have added the bimbul pieces. Mix well and check the consistency of the gravy, if too thick add in some water to bring to desired gravy texture. Bring the curry to a boil on medium heat, stirring in between to avoid it being burnt. Once it boils for 2-3 minutes, lower the heat and simmer until the bimbul is cooked which hardly takes time. Once the curry has been simmered, remove and keep it aside while we go ahead with preparing the tempering.
** For Tempering/ Seasoning/ Tadka Pannaka : Peel off the skin and chop very finely one large sized onion. Add it into a small pan along with oil and fry on medium heat until the onions turn evenly light brown in color. Remember to keep stirring to avoid the onions pieces burning on the sides. Remove and pour this over the curry, mix, cover and keep this aside for 15- 20 minutes for flavors to seep in.
** “Kulith- Magge- Bimbul Ambat (Horse Gram-South Indian Cucumber/ Southekayi- Tree Sorrel Fruit Onion Seasoned Curry)” is done and ready to be served. Both Ambat and Koddel are dishes that are very much loved and prepared in various combinations to be served with ukde sheetHa (red boiled rice) or steamed rice in most of GSB Konkani Saraswat homes. Do try it and enjoy with your family and friends, it is sure to be loved by all. You can also serve it with Idly/ Dosa for breakfast following morning, it tastes great even with pav/ bread.
** As mentioned, though this dish tastes best served with rice, in case you do not prefer to do so, you can always relish it with roti/ paratha/ chapati/ phulka/ dosa/ idly/ appo etc. in which case keep the curry slightly thicker in texture/ consistency for better taste. If you do not try horse gram dishes at home, it’s time you do so considering the numerous health benefits the pulse has in it. In all, I definitely endorse this combination curry as in my home we simple love it and enjoy it for meal and breakfast next day too.
** Sharing common links to Recipes of “Kulith/ Horse Gram", "Recipes with Bimbul" and "Recipes of Magee/ South Indian Cucumber” below, do browse through in leisure and try them, they all taste wonderful. Do leave in a feedback if possible and if you have any query too you may leave a comment … Thank you …
** For “Kulitha Saaru/ Horse Gram Saar” shared in the picture, you may follow the link shared below for the recipe …
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