“Tingalavro- Keerlu ghalnu Koddel (White Beans- Bamboo Shoots Curry)” … koddel is a delicious- aromatic garlic flavored curry from GSB Konkani Saraswat Cuisine served with rice during meals almost in every home … koddel is our favorite dish and we just can’t help but relish a little bit more when served with red boiled rice/ plain rice ... when accompanied with a roasted papad or bajo (bajia/ fritters) and upkari (bhanj/ stir fry) it's a heavenly meal in all …Yummilicious …
** Koddel in GSB Konkani Saraswat Cusine usually means a curry that is seasoned with garlic however, in some parts of Karnataka it is known as bendi. This is a dish prepared in combo of pulses and veggies or brine or with addition of all. Koddel and ambata are the most sought after dishes in our community compared to gashi as per tempering goes. Ambat usually means seasoning with onions while gashi is mustard- curry leaves.
** Names of dishes have now gone topsy turvey as people began to migrate and stay all over the world and dishes are called gashi if they are tempered with garlic/ onions. Whatever the name, Koddel particularly is called only for dish that is tempered with garlic in my hometown and we simply love any dish prepared so with hot ukde sheetHa ie red boiled rice., though it goes equally well with ordinary white rice too.
** I have already posted koddel in different combinations before ie. bamboo shoots (Keerlu), suran (yam), kadgi (Raw Jackfruit) and Chinese potato (Kooka) etc. Here, I have prepared koddel with keerulu (bamboo shoots) and tingalavro (white beans). I have used brined keerlu/ salt preserved Bamboo shoots, though fresh ones have just come in the market. I wanted to finish off the brine stock before stocking up on new ones.
** You can use either brined or fresh keerlu as per availability for this recipe. Do try out various dishes from the Blog using the search option and enjoy with your family and friends. There are many more Koddel dishes in the blog as well as those prepared using bamboo shoots. Do keep a keen watch on my blog for many more GSB Konkani Saraswat dishes, which I will be adding on as and when prepared.
** Coming to the recipe part, I would like to mention that while all the recipes look the same to naked eyes, they are not so. Just as is the case with all type of cooking where the basic preparation of masala remains same, so is it with Konkani recipes. However the tempering differs and above all in my opinion the combination of pulses, veggies, fish, eggs, chicken etc. imparts their flavor turning each recipe differently.
** Here is the Recipe for “Tingalavro- Keerlu ghalnu Koddel (White Beans- Bamboo Shoots Curry)” ... My Style …
** Ingredients :
Tingalavro/ White Beans/ Navy Beans : 2 cups
Keerlu/ Bamboo Shoots : 8-10 (2.5 x 1 inch sized)
Salt/ Namak/ Meeta : to taste only if required
** For the Ground Masala :
Coconut/ Soyi/ Nariyal : 1 heaped cup
Kashmiri Red Chilly/ Byadgi Mirchi/ Kumte Mirsanga : 8-10
Tamarind/ Chinchama/ Imly : small marble sized piece
** For Tempering/ Tadka/ Pannaka :
Oil/ Tel/ Tela : 1-2 tblsp
Garlic/ Losun/ Lehsun : 10-12 cloves
** Wash and soak Tingalavro/ White Beans overnight or for 8-10 hours in plenty of water. Drain, rinse and pressure cooker with enough water say about an inch above level of the pulses to 1 whistle. Remove and let rest for the pressure to fall by itself. Open and check if cooked, if not you can pressure cook to another 1 whistle. The cooking time varies depending on pulses, usually one whistle is enough.
** Note : Soaking of Tingalavro/ White Beans is a procedure you must follow. Soaking of pulses/ beans etc. doubles them in size, turns it softer, releases nutrients stored within when cooked and is easy to digest. Some people go ahead and just add them into pressure cooker along with cooking soda, which in my opinion is highly avoidable. Cooking soda is not every good for health and its consumption should be limited to only when absolutely necessary. So prepare ahead by soaking and enjoy health benefits.
** Wash and add 8-10, 2.5 inch length x1 inch width pieces of Brine/ fresh Bamboo shoots (Keerlu) in plenty of water for about 5-6 hours/ overnight. This helps in clearing excess salt from the brined bamboo shoots. If using fresh ones too it is advisable to follow soaking procedure to remove the smell from it. If possible change the soaked water by replacing with fresh in between twice for better results.
** When the brine bamboo shoots are cleaned and ready add them into a pressure cooker along with 1-2 cups of water (you can add the strained cooked pulses water too) and pressure cook to 2-3 whistles on medium heat. Let pressure drop on its own. Once you are able to remove the pressure cooker lid remove and add in the cooked bamboo shoot pieces to the cooked tingalavro/ white beans in the vessel.
** Note : I used brined Keerlu/ Bamboo shoots though fresh ones are in season now, as I wanted to finish off my brine stock so that I can store the new ones. You can use brined (mitta ghallele keerlu) or fresh one’s as per availability. In case you are using brine ones, you must follow the procedure given above of soaking and changing water to remove excess water for brine ones and for the smell if fresh ones.
** Masala to be Ground : Add freshly grated coconut into a mixer grinder with kashmiri chillies, tamarind and grind to a very fine paste with little bit of water. You can use either pulses or bamboo shoots cooked water for masala grinding purpose too, this is the procedure most us GSB's follow while grinding masala dishes. The masala should be thick and ground to a very fine paste for best results.
** Note : For the preparation of any amchi/ konkani curry you can use any one of the 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 regionwise. 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 in a small marble sized piece of tamarind (chinchama/ Imly) while grinding the masala which is what is followed in GSB Konkani Saraswat Cuisine.
** Add ground paste to cooked white beans (tingalavro) and bamboo shoots (keerlu) in the vessel and mix well. If adding and tangy veggies mentioned above then add them now, I have not added any. Check consistency of curry and add water accordingly. Bring the curry to a boil on medium heat, stirring in between to avoid it being burnt. Once it comes to a rolling boil, lower the heat and simmer for some more time.
** Taste the curry first and only then add salt if you have used brined bamboo shoots. This is a caution you must take as despite curing the keerlu/ bamboo shoots in water overnight they tend to remain some salt in them that at times falls sufficient to the curry when being cooked. In case you need more only then add salt and mix well.
** For Tempering/ Tadka/ Pannaka : Heat oil in a small pan, when hot, crush the garlic with skin on with a heavy weight/ stone and then add and fry till they are evenly lightly browned. Remove and pour this over the simmering curry, mix well, cover and keep this aside to rest for a good 15-20 minutes, for the flavors to seep in and it’s done.
** Note : For garlic seasoning/ tadka you can add crushed garlic with skin on or after peeling of the same too, its a matter of individual choice.
** “Tingalavro- Keerlu ghalnu Koddel (White Beans- Bamboo Shoots Curry)” is done and ready to be served. This is a delicious dish that tastes best served during meals with Red Boiled Kerala Matta rice (Ukde SheetHa) or any normal steamed rice. However, if for any reason you do not prefer rice during meals then you can relish the same with roti/ paratha, Idly, dosa too, in which case keep the curry slightly thicker in texture for better taste. Do try out this recipe and enjoy with your family and friends.
** If Bamboo Shoots/ Keerlu is available and you would like to know details on brine/ salt preserving of the same, then you can check out the same in the link shared below … it includes deails with step by step pictures for reference ….
** For more recipes of “Koddel/ Bamboo Shoots (Keerlu)/ Tingalavro (White Beans)” you can check out on the common links shared below ….
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