“Sukkale Sungata- Methi Palle Panna Upkari/ Dried Prawns- Fenugreek Leaves Spicy Curry” … panna upkari is a spicy semi- dry side dish from GSB Konkani Saraswat Cuisine prepared both as Veg. and Non. Veg and is usually served with dal-chawal … for a change today I added on fresh methi leaves to curry and served it with triangular parathas … a fantastic combination … Yummilicious …
** Sukkale Sungata/ Sun-Dried Prawns are very aromatic and tasty when added on dishes. Fish eaters from GSB Konkani Saraswat Community, make it a point to purchase them during the month of summer to stock up for year round using in preparation of dishes. It is extensively used during monsoon when due to heavy rains fresh fish catch is prohibited. I have shared plenty of recipes with dried prawns be it with addition of veggies or as it is. My hubby loves it a lot, the very reason why I keep experimenting new recipes.
** Panna upkari, a side dish with extra spice is the most sought after be it in our community or in my family and we love it very much. I have shared the traditionally prepared ones as well my own variations with addition of veggies etc. I am sharing a common link and link to original one at the bottom of this recipe, which you can browse through in leisure. This recipe is the same except for addition of fresh methi leaves and it was excellent in taste and I combined it with triangular parathas for a change, which was awesome.
** I must mention here that Panna Upkari is for those who love very spicy dishes and though you can cut down on the spice level, it loses a little bit on original taste when done so. During childhood I did not like this curry much as tears would roll down my cheeks, but as I grew I understood that the taste lies behind that spice, and goes very well as a side dish with dal-rice as well as roti/ dosa especially panpolo (neer dosa) or even shevai another most famous amchi combo. Try in any combination you prefer and enjoy with family.
** As for methi leaves, there are plenty of recipes shared over the years in this blog so I will not run into writing more details about the benefits of consuming these healthy leaves which I am again sure almost everybody knows. I added on these leaves for the same reason, it makes the dish much more healthier and these days almost everybody is trying out variations to include as much veggies as possible into meals. I have shared a common link to methi leaves recipes in blog at the bottom of this recipe, do check them out.
** About Methi Leaves : They are good for health with huge health benefits and must be included into our diet when in season. I do agree that children are reluctant to eat them as they taste slightly bitter, but if you make it a habit to feed them the same when they are young, it will continue through generations for sure.
** Note : You can apply a little bit of salt to the methi leaves once they are chopped all over and leave aside for 10 minutes, then squeeze of the water from methi leaves properly, wash and drain well before using the same too. This step is followed by many to remove the bitterness from veggies like bitter gourd and methi leaves. You can follow this method if desired though I do not recommend it.
** Personally, I do not follow the above step and chop them, use as it is be it any bitter vegetable. I strongly believe that God created each and everything in this world with a strong purpose behind it. Winter is the season of chills and cold and methi is supposed to spread heat and has many healing properties. I am inclined to believe this is the purpose of seasonal veggies creation by God. So one should always not tamper with nature and eat all those foods that are available as per season.
** About tart/ amshe' flavor to curry : Traditionally panna upkari is always prepared with a addition of generous amount of Tamarind (chinchama/ imly) while grinding the masala. However, amma used to cut down on the amount and add in some fresh chopped tomatoes to the curry and we all loved it. However, any one of the tart tasting fruit/ veggie can be added, like bimbul (tree sorrel fruit), ambado (Hog Plum), karmbala (carmbola/ starfruit), ambuli (raw mango), harvo tomato (raw- green tomato), dried kokum, kudampuli etc. as is available region wise. In case you do not have access to any one of them or they are not available or again. For this recipe I have added 2 tomatoes, a little bit of tamarind while grinding and a few kudampuli while cooking, tastes wonderful. You may follow any that suits you and your family or is available in your place.
** Here is my method of preparing “Sukkale Sungata- Methi Palle Panna Upkari/ Dried Prawns- Fenugreek Leaves Spicy Curry” … My Style …
** Clean about 2 cups of Sun- Dried Prawns/ Sukkale Sungata by removing its head and tail portions if any. (In Mumbai, we get them all done which though is charge extra, is a boon as it cuts down on workload). Wash a little bit with water and then soak in plenty of hot water for about 20-30 mins. Rinse well and keep it ready aside.
** Pick only fresh Methi/ Fenugreek leaves, discarding the stem portion. Wash and keep it aside to drain off all excess water or you can spread them on a thick cloth to rub off the water traces. Chop them fine and keep it aside ready, I have used 2 cups of finely chopped leaves here for this recipe, you can use a little bit less too.
** For the Ground Masala: Grind to a very fine paste 2-3 tblsp of freshly grated coconut (soyi/ nariyal), 2 tsps of coriander seeds (kothimbir/ Dhania), 15-20 kashmiri red chillies (byadgi mirchi/ kumte mirsanga) and a small marble sized ball of tamarind (chinchama/ Imly) with little bit of water. Do not make masala thin, by adding in too much water while grinding. Remove and keep it aside ready.
** Note : The number of chillies depends upon individual choice, however, I repeat this is a extra spicy dish so do make it spicier than your normal dishes. Again to balance the taste of spice level adequate tartness is required for the curry, so please do not cut down on the same, otherwise the dish will lose out on taste. Here I have used 3 ingredients, a little bit of each. I usually add tomato and a small lemon sized tamarind while grinding, however, this time I cut down a little bit of tamarind and added Kudampuli to curry, just for a change. You may add as per your desire or as is available, just keep in note to add a little bit more than you usually add, to balance the spice.
** Important Note : I must also mention that in many homes for panna upkari be it veg. or non.veg, coconut is not added. The masala is ground with chillies, tamarind, and coriander, however, this is my way of preparing the same. I add a little bit of coconut to bring out a little thicker consistency in gravy as in my home we prefer it that way, you may follow any method, but just give my recipe a try once, you’ll love it for sure.
** Peel outer skin and chop 3-4 large sized onions (piyavu/ kanda) finely and keep it ready aside. Wash, wipe dry and chop 1 large or 2 medium sized Ripe Tomatoes and keep them also ready aside. Again, addition of tomatoes too is optional and is my amma’s way of preparing panna upkari, you may skip it if not desired.
** Heat about 1/2 cup oil (tel/ tela) in a thick bottomed kadai, when hot add finely chopped onions, ½ tsp of salt (namak/ meeta) and keep frying mixing it well, until they are evenly browned. Be careful and do not leave it unattended to avoid being burnt which will turn the dish bitter. Add 1 tblsp of Kashmiri Red Chilly Powder and fry for a second or two (this is optional, however, it imparts a lovely color to the dish, try it).
** Add in the finely chopped and kept methi leaves and mix well. Cover and cook on low heat, without adding water and mixing well in between few times until done, say about 4-5 minutes. Now add ground masala and continue frying for another 2-3 minutes. Add chopped tomatoes, one cup of water and bring to a boiling point on medium flame, stirring well a few times in between, lower the heat and let cook all for 1-2 minutes.
** Add the prepared and kept prawns, salt (namak/ meeta) to taste, a few kudampuli (malabar tamarind) optional, you may skip it if not desired/ available and mix well. Be careful when adding salt as we have already added some while frying the onions. Cover and let simmer for a good 10-15 minutes on low heat stirring well a few times in between. Do check in the consistency and add more water if needed. This is a semi dry dish with slightly thinner textured gravy, but spicy one, so add accordingly.
** The panna upkari should be simmered well on low heat for best in taste. So do not hurry the process and cut down on the timings. Minimum 15 minutes is required and if need be you can cooked for another 5 minutes too. Remove from heat and keep it aside covered for a good 1-2 hours for the curry to rest well and be soaked well in flavors. In most homes its prepared either early in the morning or late in the night which makes it that much tastier. Try it, you are sure to agree, especially when it comes to non.veg. curries.
** “Sukkale Sungata- Methi Palle Panna Upkari/ Dried Prawns- Fenugreek Leaves Spicy Curry” is done and ready to be served. This dish is a semi dry consistency dish that tastes great when served as side dish along with dalitoy and Rice or with chapatti. We even relish this curry with dosa specially panpolo as it tastes awesome. Another combo that tastes awesome with this one is homemade rice shevai or ghee rice which is my favorite. However, I had already needed atta for lunch and it was only on insistence of hubby that I prepared this curry, so went ahead and served it with triangular rolled roti’s.
** Do try out various options with this dish as accompaniment and enjoy them with your family and friends. If simmered well, once cooled you can put this in the fridge and it remains good for almost 3-4 days and can be reheated and served too. Saves on time, effort and the added bonus is it tastes great too, a boon when you are having busy schedule or guest coming over or just want to take a break for a few days from kitchen.
** Note 1 : I repeat, many people do not add coconut while grinding, but I do as in my home we like to have a little bit of gravy for any dishes.
** Note 2 : Again, addition of tomatoes are a matter of choice. Traditionally it was not added, and only tamarind is added while grinding.
** Note 3 : Addition of red chilly powder once the onions are fried in my variation as it imparts a lovely color to the dish. In fact you can increase the amount upto 3 tblsp depending upon the spice level of your family, I have made medium spicy, though the dish is supposed to be very spicy as nowadays somehow, we cannot tolerate too much spice.
** Note 4 : Always use whole red kashmiri chillies for fiery red masala looks with less heat and for a thicker texture to gravy than when if powder is added, just a little bit added initially is enough to bring in more color to dish.
** For traditional “Sukkale Sungta Panna Upkari” recipe, please follow link given below …
** I am sharing a common link for all types of “Panna Upkari” below, where in the same dish is prepared with different types of veggies, you can check out the same too …
** I am also sharing a common link to all “Roti/ Parathas” recipes below along with one to “Triangular Parathas”, do check it out if need be ….
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