“Kilailele Moong-Ambuli- Loshne’ Gooli (Green Gram Sprouts- Raw Mango- Garlic Chutney” … when winter creeps in, the bones speak and all one needs is a steaming hot rice porridge meal served with pickle or loshne gooli/ chutney ... gooli is a coarse consistency chutney from GSB Konkani Saraswat Cuisne … the beauty of this chutney is it can be rolled into a ball, as is the name gooli in konkani … there are plenty of combinations in which these can be prepared to be served with rice, dosa, idly etc. however the most delicious combo is when served with ukde tandla pejja (red boiled rice/ kerala matta rice porridge) topped with a generous helping of homemade cow’s ghee … definitely a heartwarming soul food and here the addition of sprouts makes it that much more nutritious … Yummilicious …
** I have always been fascinated by the diversity in food patterns all across the Country. Many a times I come across similar dishes with difference in names as per its region and it sets my mind thinking. Gooli is one such chutney I often come across these days on posting from different regions. It’s wonderful to note how blogging/ network has changed the boundaries set by some in kitchen to more innovative ideas.
** There was a time when I was shunned/ laughed upon when I gave twists to our traditional dishes. It did not deter me from trying, no way I was more geared up, but somewhere it did hurt my feelings coz. Often the comments were from near ones or from those who did so without even given a try/ tasting the food. Luckily hubby stood by me in full support and always encouraged me to think out of the box.
** I have shared plenty of “gooli” recipes and sure to share more as we love it combined with pejja/ rice porridge. This time I tried in a combo of green gram sprouts along with raw mango and kept rest of the recipe same with minute changes. I added roasted gram to cut down on coconut gratings and It tasted superb. I am sharing common link to gooli/ chutney recipe at the bottom of this recipe, do browse through in leisure.
** Here is my simple recipe for “Kilailele Moong-Ambuli- Loshne’ Gooli (Green Gram Sprouts- Raw Mango- Garlic Chuntney” … my style …
** Ingredients :
Kirlailele Moong/ Sprouted Green Gram : 1 cup
Ambuli/ Kairi/ Raw Mango : 1 large sized
Soyi/ Coconut/ Nariyal : 1/2 cup finely grated.
Putani/ Roasted Bengal Gram : ¼ cup
Losun/ Garlic/ Lehsun/ Belluli : 10-12 (large sized)
Tarni Mirsanga/ Hari Mirchi/ Green Chilly : 5-6
Kashmiri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 2-3
Chilli Flakes/ Coarsely ground Dry Red Chilly : 1 tblsp (Optional).
Kala Namak or any Salt/ Namak/ Meeta : to taste
Coconut Oil/ Nariyal Tel/ Narlel Tela : 2 tblsp.
** Here I have used “Kirlailele Moong/ Sprouted Green Gram”. For preparing the sprouts you will need a time frame of about 48 hours. In my home I always prepare them in regular basis and consume a handful on daily basis. In case you want to learn the perfect method of sprouting beans, you can check out on the link shared at the bottom of this recipe which includes it in details with step by step pictures.
** Wash, wipe dry, slice off stem portion of ambuli/ raw mango and cut them into small pieces discarding the inner seed and keep it ready aside.
** Heat coconut oil in a thick bottomed pan/ kadai, when hot add peeled and chopped losun/ garlic and fry until they turn light brown in colour.
** Note : I have used coconut oil/ narlel tela for this recipe for best results as it brings out the best of aroma to the dish, however you can use any.
** Add putani/ roasted Bengal gram and continue frying for another 2-3 minutes. Add curry leaves, green chillies, red chilly and further continue for another 2-3 minutes. Lastly add grated coconut/ soyi and continue frying until slightly roasted, but the color does not change, say for 1-2 minutes only lest it turn bitter.
** Note : This gooli/ chutney is supposed to be spicy and tart in taste with the aromatic taste of garlic. However, you can adjust the spices accordingly.
** Lastly add in the raw mango/ ambuli pieces and kirlailele moong/ green gram sprouts and mix all together and further toss well for another 1-2 minutes only, just to cook it lightly. Add kala namak/ salt and mix well. Remove and keep it aside to rest for a few minutes so that it cools down to room temperature.
** Note : I have used Kala Namak/ Rock salt for this recipe for best results as it imparts lovely taste to chutney dishes, however you can use any.
** Add all ingredients in mixer grinder and WITHOUT ADDING WATER grind to a coarse, yet well crushed and combined gooli/ chutney consistency mixing it well in between and grinding in intervals to get perfectly done.
** Note : Gooli/ Chutney or for that matter most of the chutney’s are prepared using raw/ fried ingredients and when veggies are added they are slightly cooked. In case you are skeptical of adding raw mango and raw sprouts as it is, then you can cook them or microwave them for a few minutes only, its individual choice, I did not cook.
** You will get a coarse textured chutney when done properly. Remove immediately and add the ground gooli/ chutney into a bowl along with chilli flakes (optional) and mix it well, rolling it into a ball form. Store it immediately into a airtight container till time to be served and serve making small tennis sized balls during meals.
** “Kilailele Moong-Ambuli- Loshne’ Gooli (Green Gram Sprouts- Raw Mango- Garlic Chuntney” is done and ready to be served. These are usually rolled into small tennis sized balls and served during meals.Though this chutney tastes great served with plain rice, dosa, idly, roti, parathas (as per individual choice), in my home we love to savor this chutney with ukde sheetHa pejja (kerala matta red boiled rice porridge) especially on days we prefer to keep meals light after hectic festival days.
** Winter and Monsoon are the season when there is chill in air and steaming hot dishes are something we should all relish for good health and undisturbed sleep. Soups, turmeric milk, badam milk, rice porridge to name a few are the best meal to be relished for dinner. Do try out these combos, I have shared a few before too to which I will share a common link below, I am sure you and your family will like it.
** Before I forget I must mention that gooli chutney as referred by GSB Konkani Saraswats, is famously known as Chammanti/ Chammati in southern parts of India especially in the state of Kerala where too there are plenty of other similar dishes. I guess it is a small world and our ancestors did pick up recipes from all round the country either while they travelled or migrated or may be when the ladies married and settled eleswhere.
** I am so happy to share this nutritious recipe with all my friends here, do try it and enjoy with your family and friends. I will trying out more Gooli/ Chutney recipes as I love relishing it with pejje jevan/ rice porridge meals be it for lunch/ dinner. I am sure most of you know how the bones begin to creek in winter. These meals keep me healthy through the season as I cannot bear the cold weather due to spinal issues, try it, enjoy.
** Sharing link to “Method of Sprouting/ Kirlailele” below …
** Sharing below a common link to all “Gooli/ Chutney” recipes shared in the Blog, please browse through and try them out as and when time permits ….
** You can use the search option or follow the common links shared below for “ Pejje Jevana (Rice Porridge Meals)” already shared in the Blog where you will get many more combo meals. Do try out and enjoy with your family and friends. Also remember to give me a feedback if possible, it encourages me to do more.
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