“Kirlailele Sanu Bagado- Sukkale Sungta Ambata (Sprouted Small Brown Cow-Peas- Dried Prawns Curry)” … ambata is a delicious curry from GSB Konkani Saraswat Cuisine, the taste of which is enhanced with crisp fried onion tempering … prepared either as veg or non. Veg it tastes scrumptious served with rice … in my home we love to relish it with kori rotti too … Yummilicious …
** As I often mention Ambat is a favorite curry in my home be it Veg/ Non-Veg. those crisp evenly browned onion seasoning makes my tummy grumble when I begin to cook and I get impatient for lunchtime and served with rice it tastes awesome, though these days we have even begun to relish it with kori rotti, tastes excellent.
** I have already shared this recipe where in I prepared the same with large sized bagado/ brown cow-peas, the skin of the sprouts of which are usually removed. The curry remains the same except that here I have used small brown cowpeas sprouts retaining the skin along with dry prawns and kudampuli/ Malabar tamarind.
** I am sharing link to recipe at the bottom of this recipe which you may browse through for more info. Again, for tart taste any veggie like hogplum, bimbul, starfruit, kokum, kadumpuli, raw mangoes can be added as per availability/ individual preference and if none of these are available you can use tamarind while grinding masala.
** Do try this curry and enjoy with your family, if your family members too like dried prawns. Though it tastes great with rice my personal choice would be of serving it with any one of these items like panpolo, tandla bhakri, kori rotti (store bought), parathas. Try it in mentioned combo’s it tastes wonderful making you crave for more.
** Here is my Recipe for “Kirlailele Sanu Bagado- Sukkale Sungta Ambata (Sprouted Small Brown Cow-Peas- Dried Prawns Curry)” … my style …
** Ingredients :
Bagado/ Brown Cow-peas : 1 cup
Sukkale Sungata/ Sun- Dried Prawns: 100-150 gms
Sun- Dried Kudampuli/ Malabar Tamarind : 3-4 (dried ones)
Salt/ Meeta/ Namak : to taste
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated.
Coriander Seeds/ Kothimbir/ Dhania : 2 tblsp
Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 10-12
Oil/ Tel/ Tela : 1 tsp
** Chinchama/ Imly/ Tamarind : small marble piece to be added only if kudampuli is not added, I have not added as I used kudampuli.
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ NariyalTel/ Narlel Tela : 2-3 tblsp
Onion/ Piyavu/ Kanda : 2 large sized.
** You will need about 3 cups of Kirlailele Sanu Bagado (Sprouted Smal Brown cowpeas) for this recipe. For the method of sprouting bagado perfectly, I am sharing a link at the bottom of this recipe which includes all information.
** Note : If large sized sprouts of Brown Cow-Peas/ Bagado are used they are usually soaked in water to loosen the outer skin and then removed. Here I have used the small bagado, so retained them as it is for the curry.
** For Preparing the Sukkale Sungata/ Sun Dried Prawns : Clean the prawns, trim off the head, tail and the legs gently and retain only the body portion. Wash them gently in water and then "soak them in lukewarm water" for about 10-15 minutes, gently rinse so that you don’t break them and they are ready to be used.
** Note : I have shared a collage above of dried prawns preparation step by step pictures, you may check out on the same for reference.
** Wash Kudampuli/ Malabar tamarind and keep them aside ready. Peel off the outer skin of onions (piyavu/ kanda) and finely chop them. Keep them also ready aside while we go ahead and prepare the grinding of masala.
** Note : For the curry you can use any one of the tart tasting fruit/ veggies mentioned 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. In case you do not have access to any one of them or they are not available or again, if you do not want to use them then for any reason, do not worry, you can add a small marble sized piece of tamarind (chinchama/ Imly) while grinding masala which is what is followed in GSB Konkani Saraswat Cuisine.
** Wash and rinse sprouted bagado and add it into a wide vessel. Add in enough water say just about level of the beans and cook on medium heat until the water comes to boil, now lower the heat and cook for about 10-15 minutes. The sprouts should not be over cooked so be careful and let it just cook about 70%.
** Note : Avoid cooking sprouts in pressure cooker as they tend to overcook and become mushy and loose on taste. Sprouts should always retain a little bit of crispiness in texture while cooked. So cook them with water until just about done. Some cook fast while some may take more time, but trust me its better this way.
** For Ground Masala : In a small pan add oil, when hot add coriander (dhania/ kothimbir) seeds and fry for 1-2 minutes. Lastly add Kashmiri Red chillies (Kumte Mirsanga/ Byadgi Mirchi) and fry all together for a minute or two, taking care not to burn them. Remove and add this into mixer grinder along with freshly grated Coconut (Soyi/ Nariyal) and grind to a thick and fine paste using water as is necessary.
** Note : The paste should be ground very smooth in texture for best outcome of the curry and you can use the bagado cooked water for grinding the masala too which is what we most of us amchies do, try it, it curtails excess usage of water.
** Add prepared and kept dried prawns to cooking bagado, mix well and continue cooking adding more water only if necessary. When cooked 90% add ground masala, kudampuli, half of finely chopped onions (retain other half for seasoning), salt to taste and mix well. Let the curry come to a full boil on medium heat, stirring a few times to avoid it being burnt. Lower the heat and let simmer without covering for about 5-7 minutes so that the curry has been thoroughly cooked and done well.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil in a small pan, when hot add the remaining finely chopped onion and fry till evenly browned. I have used coconut oil, you can use any edible oil. However, do not over fry onions, lest they turn blackish which tends to give bitter taste to curry. Remove and pour over simmering curry, mix well, remove and keep it aside covered for the flavors to seep in well.
** Note : The consistency of Ambat is slightly thicker, so, be careful with addition of water while cooking. You can always add in hot water later, just before serving if you find that the curry is too thick to be served with rice.
** “Kirlailele Sanu Bagado- Sukkale Sungta Ambata (Sprouted Small Brown Cow-Peas- Dried Prawns Curry)” is done and ready to be served. Tastes best served hot with ukde sheetHa (red boiled rice) or plain steamed surti kollam rice as is how we GSB Konkani Saraswat's serve it in our home for lunch. However, my personal preference these days is to relish it with kori rotti or pan polo (neer dosa).
** Kori rotti is ground rice sun dried as thin sheets which are easily available in Mangalore/ southern stores of India. Again, if you do not want to have rice or are avoiding it, then you can serve it with roti or parathas too, it tastes wonderful. In fact I replace chutney with this curry next morning for breakfast with Idly/ dosa/ appo too, it tastes great. Do try your own combos and enjoy this with your family and friends.
** Do browse through the link given below for similar recipe wherein I used large sized sprouted bagado and dried prawns along with bimbul. I have explained in detail with pictures which will be more helpful if need be …
** For the "Method of Sprouting Bean", Please check the link given below …
** Sharing a common links to all “Ambat” and “Sukkale Sungata/ Dried Prawns” recipes shared in the Blog before, do try them out in leisure and enjoy with family and friends, they are all tried and tested in my kitchen and taste wonderful …
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