“White Kidney Beans- Keerlu- Ambade Teppala ani Narlel Tela ghalnu Randai (White Kidney Beans- Bamboo Shoots- Hogplum Sichuan Pepper Curry with Coconut Oil)” … a medium spiced aromatic monsoon delicacy from GSB Konkani Saraswat Cuisine served with rice during meals … also tastes great served with dosa, Idly, oondi, shevai, appo etc. a combo my late father loved and so do I ... do try it as both Keerlu and Ambado are in season now ... Yummilcious …
** Curries prepared using Sichuan Pepper/ Teppal is quite a common in GSB Konkani Saraswat Community especially in and around Goa. It has a unique taste that has to be learnt to enjoy when served hot with ukde sheetHa (red boiled rice) or steamed rice as sometimes initially it is not loved for its taste.
** I have included plenty of recipes prepared using Sichuan pepper/ teppal to which I will share a common link at the bottom of this recipe. Those posts include plenty of information which you may browse through if need be as I there is no point in repeating the same all over again here. Do excuse for the inconvenience if any.
** Here I have used monsoon veggies ie. fresh keerlu (bambo hoots) and ambado (hogplum) along with sun dried large sized white kidney beans. This combination is often prepared and relished by GSB community when these veggies are in season. Do try this aromatic dish, if you like bamboo shoots, it tastes wonderful.
** Here is my recipe for “White Kidney Beans- Keerlu- Ambade Teppala ani Narlel Tela ghalnu Randai (White Kidney Beans- Bamboo Shoots- Hogplum Sichuan Pepper Curry with Coconut Oil)” which I learnt from my Amma …
** Ingredients :
Large White Kidney Beans/ Butter Beans: 2 cups
Keerlu/ Bamboo Shoots : 8-10 (2.5 x 1 inch sized)
Ambado/ Hogplum : 4-5
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1-2 tblsp
Salt/ Namak/ Meeta : to taste only if required
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated
Kashmiri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
** Sichuan Pepper/ Teppal : 10-12 (depending upon its flavor)
** Check details to Sichuan Pepper below ...
** A little bit about Addition of Sichuan Pepper/ teppal to curries :
** The addition of teppal/ sichuan pepper to curries depends upon how much aromatic it is. If too strong in flavor, use less and vice versa. The older the shelf life of teppal the less aromatic it becomes and you may have to add in more while newly dried once are more aromatic and you may need to add in less. In addition, it depends again upon individual liking, as some prefer lightly flavored dish while some prefer it with stronger smell. So use your judgment while adding in teppal to be precise. With experience, you will learn to adjust the same. Also, remember to snip off the stem and discard the center black seed from teppal before grinding or using the same.
**Again Sichuan Pepper/ Teppal can be used via 2 methods ... You may choose any method that suits you or is convenient :
1) Is to add them to the ground masala towards the end and grind to a smooth paste along with the masalas and grind and use it to the curry. It is also used while frying ingredients and added to masala while grinding. However, here you really need to grind it very fine or else it is very unpleasant to eat if small pieces are left over without being ground.
2) The other method is to grind the teppal/ sichuan pepper separately in water and then sieve it. Use the sieved water while grinding the masala, which is the most followed method. In fact I follow this method unless I forget to prepare it priory.
** I have mentioned both methods that can be used in addition of teppal, you may choose that which is suitable to you. Once again, I repeat the stem and the inner black seed within teppal should be discarded while using in any recipe.
** Wash and soak White Kidney Beans in plenty of water overnight or for at least 6-8 hours, it will double in size. Drain water, rinse well and add it into a pressure cooker pan with enough water, say about 2 inches above the level of beans and pressure cook on medium heat to 1-2 whistles. Keep it aside for the pressure to fall on its own and when able to open the lid, do so and check if cooked, if not then cook further to 1-2 whistles or until done as cooking time varies depending upon date of stock.
** About Keerlu/ Bamboo Shoots : You can use either brine or fresh as per availability for this recipe. Monsoon is the season when fresh ones’s are available in most places though there are plenty of places where we do not get them and people too are not aware of its edible use. I purchase it in bulk to brine and store for year round use. However, whether you use brine or fresh it needs to be soaked before using.
** Fresh Bamboo shoots (Keerlu) always needs to be cured for 2-3 days by soaking it in plenty of water and changing them with fresh water a few times to cure it off its strong smell and make it much more edible. If using brine keerlu/ bamboo shoot you will need to soak them overnight or for at least 5-6 hours to clear excess salt. Here too it is advisable to change water a few times if possible. I have written in detail all information about bamboo shoots to which I will share a common link at the bottom of this recipe.
** When bamboo shoots are cleaned and ready add them into a pressure cooker pan along with 1-2 cups of water (you can add cooked kidney been water here which is what I do) and pressure cook to 2-3 whistles on medium heat. Let pressure drop on its own and when able to open the lid do so, remove and add in the cooked bamboo shoot pieces to the cooked kidney beans together in thick bottomed cooking vessel.
** Wash Ambado/ Hoplum and slice off the stem edge portion and discard. Now if they are tender you can cut them to 4 pieces lengthwise, if not then you slice the side or crush them with a heavy weight, whichever is convenient to you. Add them all to pressure cooked kidney bean and bamboo shoots in the vessel.
** Add required number of teppal/ sichuan pepper (after removing inner seed) into mixer grinder and grind using pulse mode to crush it to powder. Add some water and grind well for a few minutes, remove and put it all in a bowl adding ½ cup water and allow to rest for 15 minutes, after which you can strain it through a fine sieve, collect Sichuan pepper water and add it to the ingredients in the vessel.
** Masala to be Ground : Add freshly grated coconut into mixer grinder with red kashmiri chillies and grind to a very fine paste. You can use the cooked water for grinding the masala if there is any 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 tasting veggies/ fruit to the curry, I have not added as I will be adding ambado/ hogplum to the curry which is in season now.
** Note : For preparation of curries 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 the masala which is standard pattern followed in GSB Konkani Saraswat Cuisine.
** Now add ground masala to the added ingredients in the vessel and mix well. Add required amount of water to bring to a desired gravy consistency. Mix well and bring all together to a rolling boil on medium heat stirring well a few times in between to avoid being burnt and to enable even cooking. When you see plenty of bubbles on the surface of the curry, lower the heat and let simmer for another 8-10 minutes so that the hogplums cook well and impart taste to the curry and gets well blended.
** Check and add salt to taste if required only as despite curing in water bamboo shoots always contain salt within them that releases when cooked. In order to avoid the dish turning salty it is always advisable to check the same and add only if necessary. Lastly add in the coconut oil/ narlel tela as it is, mix well and let cook further for another 2-3 minutes. Remove from heat, cover and keep it aside for the flavours to be infused well into the curry. On resting if you find the gravy has thickened, then add some boiling water, mix well and it is ready to be served.
** “White Kidney Beans- Keerlu- Ambade Teppala ani Narlel Tela ghalnu Randai (White Kidney Beans- Bamboo Shoots- Hogplum Sichuan Pepper Curry with Coconut Oil)” is done and ready to be served. Tastes best served with ukde sheetHa (red boiled rice) or any steamed/ mildly spiced rice preferred by your family. Also tastes great served with dosa, Idly, oondi, shevai, appo etc. a combo my late father loved and so do I.
** Do try out this simple, yet aromatic curry and enjoy with your family and friends especially during monsoon when hogplum and bamboo shoots are available in plenty. Life is all about enjoying a good health with home cooked meals with our dear ones. These traditional recipes need to be passed on to coming generations and the duty lies on us to do so, lest they lose put forever to the unhealthy rising in demand fast foods.
** Sharing below a common link to dishes prepared using “Sichuan Pepper/ Teppal”, please browse through for more information and combos ….
** Sharing below a common link to dishes prepared using “Keerlu/ Bamboo Shoots” along with link to “Method of Brine Keerlu/ Bamboo Shoots” … please browse through for more information and combos via links ….
** Sharing below a common link to dishes prepared using “Ambado/ Hogplum” along with link to “Method of Brine “Ambado/ Hogplum” … please browse through for more information and combos, there are plenty of recipe too …
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Thanks.