“Cabbage- Ambade (Hogplum) Kismuri (Dry Masala Curry)” … cabbage is a veggie we somehow choose to cook as the last resort though there are plenty of dishes that taste great prepared with this humble veggie … kismuri is a side dish from GSB Konkani Sarawaswat Cuisine prepared either with/ without inclusion of masala to be served during meals … here is my today’s preparation in combo of cabbage and ambado along with masala … tastes awesome served with roti/ chapathi/ parathas or dalitoy- rice … try it, tastes awesome … Yummilicious …
** Kismuri is a traditional GSB Konkani Saraswat dish that is prepared with/ without addition of ground masala. In my home, we love both ways and I often prepared them for lunch. The one without addition of masala is usually prepared with addition of fried veggies- tossed with onions, freshly grated coconut, spiced and seasoned while the masala one is just addition of coarsely ground masala added to either fried or cooked veggies, heated and spiced, both taste equally good, so you may follow any.
** The one with masala tastes best served either with roti/ parathas or dal- chawal while the one without masala tastes best served with dal- chawal only. I always love trying our own amchi traditional dishes with a little bit twist of veggies etc. and today for the first time I tried this same dish in combination of cabbage and ambado and it tastes excellent. My suggestion would be to enjoy it with roti/ parathas however, if desired you may serve it with dal- chawal after all food is always individual choice.
** Ambado/ Hogplums is a monsoon veggie and I include them in most of my dishes as I always stock them in fridge until season lasts. I also make it a point to brine (salt preserve) them to be used atleast for coming few months and you may do so if desired too, you will find the method in common link to all hogplum recipe shared at the bottom of this recipe. Hogplum is used to bring in the tart taste to the curry, however, if you do not want to use it, then you can add tamarind while grinding the masala too.
** Here is my Recipe for “Cabbage- Ambade (Hogplum) Kismuri (Dry Masala Curry)” … My Style, do try it out, tastes awesome ….
** Ingredients :
Cabbage : 500 gms.
Hogplum/ Ambado : 3-4 medium sized.
Salt (Namak/ Meeta) : to taste
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated.
Coriander seeds/ Dhania/ Kothimbir : 2 tsp
Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Jeera/ Cumin Seeds : ½ tsp (Optional)
Methi/ Fenugreek Seeds : ¼ tsp
Oil/ Tel/ Tela : 1 tsp
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Curry leaves/ Kadipatta/ Karbevu : 8-10 fresh ones
** Wash, wipe dry the Ambado/ hogplums. Slice off the stem portion and discard. Slice the sides or smash with a weight and keep it aside ready.
** Note : The number of hogplum depends on its sourness, so do check and add accordingly as they differ in taste as per region.
** Remove the outer leaves of cabbage if too coarse or are browned. Chop the remaining into small pieces discarding innermost core part. Put in an colander and rinse well under running water and keep it aside to let drain completely.
** For grinding masala : Heat oil in a small pan, when hot add in coriander, jeera and methi seeds and fry for a few mins. Add chillies and further fry for few seconds. Remove and add fried ingredients into mixer grinder along with coconut and tamarind and grind to a semi coarse paste using little bit of water only.
** Note : The masala should be ground with very little water and should be dry/ coarse in texture, sort of a crumbling texture to get best result.
** In a large bottomed kadai/ pan heat a teaspoon of oil and when hot add drained and kept cabbage pieces. Fry on medium heat for 2-3 minutes, then lower the heat to minimum, sprinkle some water if necessary and cook covered for 5-10 minutes, mixing well in between a few times for even cooking of the cabbage.
** Note : You can add onions/ piyavu/ kanda too if desired, it does taste wonderful. I avoided adding them as I had prepared this on NO Onion- Garlic- Rice meal day, however if you want to add them then cut about 2 onions lengthwise thinly. For procedure heat oil, add onions and fry them until translucent, then add in the drained cabbage pieces, mix well, cover and cook. Rest of the procedure is same.
** Now add the prepared ground masala, along with the crushed hogplums and salt to taste and mix well. Only if you find the mixture too dry, then you can sprinkle some water. Cook covered stirring well in between a few times for atleast a minimum of 8-10 minutes for the kismuri to be thoroughly cooked and done.
** Note : For Kismuri with masala traditionally a little bit of jaggery, say about a teaspoon is added, however, in my home we do not prefer, so I do not add it, though I do so sometimes if it is bitter gourd or a few others. It is however, individual choice, if you like add it along with the masala to the cooked veggie, mix well and cook.
** For Tempering/ Pannaka/ Tadka: Heat oil in a pan and add mustard seeds, when they splutter add curry leaves, fry for a few seconds and then pour over kismuri/ dry curry. Cover and keep aside for 10-15 minutes for flavors to seep in. If too dry while serving you can add few tablespoons of boiling water and mix well.
** “Cabbage- Ambade (Hogplum) Kismuri (Dry Masala Curry)” is done and ready to be served. Tastes best served as a side dish with roti/ chapathi/ parathas or Dalitoy- Rice as an accompaniment. I served it with roti during meals and it was a fantastic combo, do try it and enjoy with your family, a simple, yet tasty dish.
** Sharing common link below to both dry and with masala “Kismuri” recipes in blog, please browse through the same for more choice ...
** You can check out the details on "Brine/ mitta ghallele ambado/ salt preserve Ambado/ Hogplum" if desired on the link shared below along with another link to recipe where hogplums can be used in curries….
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