“Kulith-Gabbo-Kudampuli ghalnu Koddel (Horse Gram-Banana Stem- Malabar Tamarind Curry)” … the aromatic garlic seasoned Koddel is a favorite curry among GSB Konkani Saraswat's and there are plenty of combinations you can try from … Kulith in combo with various types of veggies is one of most common gram used in preparation of koddel … try this combo of kulith and gabbo with kudampuli, it tastes scrumptious served with ukde sheetHa (red boiled rice) or plain steamed rice .... Yummilicious ...
** I have shared “Koddel” many times in different combos as its one of our favorite dishes at home. The aromatic garlic flavor imparted to dish comes from tempering it with garlic and this curry tastes best served with steamed rice/ ukde sheetHa (red boiled rice). I have shared the same recipe before wherein I had added bimbul (tree sorrel fruit) for the tart/ tangy/ amshe flavor and in this recipe the only change is, I have used Kudampuli (Malabar Tamarind), while rest of the recipe remains the same. I will share the link to that recipe at the bottom of this recipe and in case you have access to bimbul (tree sorrel fruit) then you can try out that recipe two, both are awesome in taste.
** I will not run into details on benefits of “Gabbo/ Banana Stem” as you will find them in plenty on net, do browse through. We, GSB Konkani Saraswats have always been aware of the same and include them in various dishes some of which I have shared here to which I am sharing a common link at the bottom of this recipe, which you may browse through in leisure. I must mention here that every part of plantain tree is useful be it the leaves, its flower, stem, not to mention the delicious fruit, the very reason our ancestors always planted them in the backyard. In case you have not yet tried recipes with banana stem, then please do include them, they are very healthy and
** The only difference in this recipe is, I have added “Kudampuli” for bringing in tart flavor to the curry. Kudampuli is known as Malabar Tamarind and is abundantly used in Southern parts of India, especially in the state of Kerala and is similar to kokam. The fruit is dried in sunlight and used later on while cooking the dishes. Addition of kokum or kudampuli to dishes be it Veg or Non. Veg brings out an unique taste to dishes. Though we GSB Konkani Saraswats use Tamarind while grinding the masala or add on fresh sour fruit like bimbul (sorrel tree fruit) for curries, I have switched over to adding Kudampuli or kokum to dishes for its unique taste, also they are easily available here.
** Here is my recipe for “Kulith-Gabbo-Kudampuli ghalnu Koddel (Horse Gram- Banana Stem- Malabar Tamarind Curry” which I learnt from my Amma; tastes best served with ukde sheetHa (Red Boiled Kerala Matta Rice)…..
** Ingredients :
Kulith/ Horse Gram/ Huruli Kalu : 1 cup
Gabbo/ Banana (Plantain) Stem : 1 cup of cut pieces
Kudampuli/ Malabar Tamarind : 5-6
Salt/ Namak/ Meeta : to taste
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 cup heaped
Red dried Kashmiri chillies/ Byadgi Mirchi/ Kumte Mirsanga : 8-10
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 2-3 tsp
Garlic/ Losun/ Lehsun : 12- 15 cloves with skin
** 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 and cook on medium heat to 3-4 whistles. Remove and keep it aside for the pressure to drop on it’s own. When able to open the lid, remove and add it into a thick bottomed vessel and keep it aside ready.
** Cut cylindrical length of Gabbo/ Plantain Stem horizontally into 3 inch sized pieces. Remove outermost cover that’s inedible and cut innermost part into either triangular or square pieces depending upon the diameter of stem. If the outer coverings have gone darker or looks spoilt/ inedible they can be easily peeled off and discarded before cutting them. Use only the bright, firm white inner part for the curry.
** Always use sharp edged knife for cutting Gabbo/ Plantain Stem as this will give lesser wastage of threads that leaves out through the sides as you cut the stem pieces. These are fibers that should be pulled off and discarded and the final cut pieces should have no loose threads hanging out of them. Remember to soak the cut pieces immediately in a bowl with plenty of water to avoid them from being discolored.
** Wash cut pieces well, drain off the water and add it into the pressure cooker pan along with some water and pressure cook on medium heat to one whistle only. You can use the kulith cooked water here for cooking the plantain stem pieces, which is the step I always follow, this helps in consuming all the cooked water into curry. Remove and keep aside to let pressure fall on its own and when able to open the lid do so and add the cooked pieces to the cooked kulith in the vessel and keep it aside ready.
** Masala to be Ground : Add fresh grated coconut into mixer grinder along with red kashmiri chillies and grind to a very fine paste. You can use the kulith 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. (Remember to add tamarind only if not adding any tart flavoured veggies/ fruit to the curry).
** Note : For preparation of curry you can use any one of tart tasting fruit/ veggie 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 region wise. 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 followed in GSB Konkani Saraswat Cuisine.
** Add ground masala to the cooked kulith- banana stem in the vessel, mix well and add more water only if found necessary. Wash and add Kudampuli/ Malabar Tamarind and bring the curry to a rolling boil on medium heat stirring often to avoid being burnt at the bottom. Add salt to taste, once again check the consistency of the gravy and if found too thick add in some water to bring to desired gravy texture. Let the curry simmer on low heat while we go ahead preparing the tempering/ pannaka alongside.
** For Tempering/ Pannaka/ Tadka : Heat oil in a small pan, crush garlic/ losun retaining the skin with a stone/ weight and add to hot oil and fry until they are evenly light browned in color. Remove and pour this over the simmering curry, mix well, remove, cover and keep this aside for 15- 20 minutes for flavors to seep in. If the curry thickens on resting, add some boiling water, mix well before serving it hot.
** “Kulith-Gabbo-Kudampuli ghalnu Koddel (Horse Gram- Banana Stem- Malabar Tamarind Curry” is done and ready to be served. Kulitha Koddel is one the most desired and famous curry from GSB Konkani Saraswat Cuisine loved by almost everybody. As mentioned often in my posts, in my home we love spicy curries served with ukde sheetHa (red boiled kerala matta rice), though it tastes great with normal cooked rice too (I use Surti Kollam) as is served in most homes these days.
** Though this curry tastes best served with rice, in case you do not prefer rice, you can serve it with roti/ paratha/ chapati/ phulka/ dosa/ idly/ appo etc. in which case keep the curry slightly thicker in texture/ consistency for better taste. In all a must try combination if banana stem is available in your vicinity. As for Kudampuli, do try adding it to curries, if not available in nearby stores, you can always purchase it online .
** Note : Kulith/ Horse gram Saar/ Saaru is prepared by straining cooked horse gram water from before cooking it to curry. In most homes, this is followed and I have shared the method in blog which you will find in common link to kulith recipes. However, here I have not done and used up all the cooked water in grinding and for gravy.
** Sharing common links to "Koddel Recipes", Recipes of Kulith/ Horse Gram", "Recipes of Gabbo/ Banana Stem” 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 “Kulith- Gabbo- Bimbul ghalnu Koddel (Horse Gram- Banana Stem- Tree Sorrel Fruit Curry)" recipe; a dish similar to this one, except for the inclusion of Kudampuli/ Malabar Tamarind … please check the link shared below …
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