“Seemebadanekayi (Chow Chow/ Chayote Squash) Morkolumbo” … a simple curd based curry from GSB Konkani Saraswat Cuisine served with rice, however in my home we like to relish it with spiced Khichidi ... Yummilicious ...
** As mentioned on title this is a simple curry served with rice though in my home we love to relish it with spiced rice- moong dal khichidi or any other millet khichidi. Curd dishes are by and large served during summer to beat the heat, however, you can enjoy it any time of the year you like especially prepared with seasonal veggies.
** You can use most of the veggies though veggies that have high water content taste the best. Kuvale ie Ash Gourd is used the most for this curry though I have successfully used many other veggies. Here I have used Seemebadanekayi (Chow Chow/ Chayote Squash), a seasonal veggie with high water content (pic. Enclosed)
** I have shared a few recipes of Morkokumbo to which I am sharing a common link at the bottom of this recipe, do browse through and try them in leisure. This recipe too is almost the same as the others except for a few variations in the ground masala. I served it with Varai-Moong dal khichidi and it was a awesome combo.
** Here is my simple recipe for “Seemebadanekayi (Chow Chow/ Chayote Squash) Morkolumbo” ... My style ...
** Ingredients :
Seemebadanekayi/ Chow Chow/ Chayote Squash : 2 large sized
Curds/ Dahi : 1 cup (thick).
Salt/ Namak/ Meeta : to taste
** Masala to be Ground :
Coconut/ Soyi/ Nariyal : 2-3 tblsp freshly grated
Roasted Putani/ Bengal Gram Split Dal : 1 tblsp
Fine Rava (Chiroti Rava) : 1 tsp
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 5-6
Jeera/ Cumin Seeds : 1 tsp
** For Tempering/ Tadka/ Pannaka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tblsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Methi/ Fenugreek Seeds : 1/4 tsp
Jeera/ Cumin Seeds : 1 tsp
Dry Red Chilly/ Sukki Mirsanga/ Laal Mirchi : 1-2 (Optional)
Hing/ Asafoetida Powder : 1/2 to 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh leaves.
** Slice off the outer green skin of Seemebadanekayi/ Chow Chow/ Chayote Squash. Cut it lengthwise into two, discard the inner white pith and the seed, then cut the veggie into 1 to 1.5 inch sized cubes. Wash in plenty of water, drain and add into pressure cooker pan along with water say to the level of the veggie pieces.
** Add a pinch of salt and pressure cook on medium heat to one whistle only. Remove and keep it aside to cool down, say for 5- 6 minutes, then release the pressure if any with the help of tongs, open the lid, drain the water and keep it aside to be used while grinding the masala and add the cooked pieces into another vessel.
** Masala to be Ground : Roast putani, fine rava and jeera separately for a few minutes each. Add into a grinder along with coconut, green chilly and grind to a smooth paste with veggies cooked drained water. Remove and add to cooked seemebadanekayi and mix well adding water as required to bring to thick consistency.
** Note : Addition of putani and fine rava gives thickness to curry as the coconut used here is just a little bit. You can also add chana dal in which case you need to soak it for a 30 minutes and then grind it along with other ingredients. You can skip addition of fine rava and add rice too again which will be needed to be soaked before grinding. I have used fine rava instead of rice as today is Ekadashi and we avoid rice in any form while cooking as in my home it’s a NO Onion- Garlic- Rice Meals through the day.
** Bring the curry to a boil on medium- low heat, stirring often to avoid it being stuck to the bottom and when you see bubbles appearing, lower the heat and let simmer. Add ½ cup of water to curds, beat it well to a smooth texture and add to the curry along with salt to taste. Check consistency and add more water if required and continue cooking on minimum/ low heat while we prepare the tempering for the curry.
** Note : You have to be careful while cooking this curry as it does tend to stick to the vessel or thicken at the bottom a lot. So keep stirring at regular intervals carefully, check thickness and add water if required only.
** For Tempering/ Tadka/ Pannaka : Heat coconut oil in a small seasoning pan, when hot, add mustard seeds, when it splutters, lower the heat and add methi seeds, jeera, fry for a seconds and then add red chilly cut into pieces along with hing powder, curry leaves and fry for a minute and then pour over the curry and mix well. Remove from fire and keep it aside covered for the flavours to be infused.
** Note : You should not overcook the curry after adding curds to avoid curdling. Addition of rava or rice avoids it from being so but then it’s always better to be careful. The curds/ buttermilk you use should be sour for best of taste. You can increase the green chilly while grinding if desired to make it spicier. Addition of coconut oil is option and any edible oil can be used, however it enhances the taste.
** “Seemebadanekayi (Chow Chow/ Chayote Squash) Morkolumbo” is done and ready to be served. Morkolumbo is a delicious mildly spiced dish from GSB Konkani Saraswat Cuisine usually served with rice during meals. However, in my home we prefer to relish it with rice- moong dal spiced khichidi or mildly spiced veg. pulav or vangi bhaat. Today being Margashira Masa Ekadashi, we observe the day with “NO Onion- Garlic- Rice Meals” through the day the reason why I served it with Varai- Moong Dal (Indian Barnyard Millet- Green Gram Dal) Spiced Khichidi and it was awesome.
** Sharing a common link to all “Morkolumbo” recipes below, you may browse through and try them out in leisure …..
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