“Keerla Neeli- Cabbage Sanna Idly/ Muddo (Bamboo Shoot Edges- Cabbage Spicy Idly)” … sanna khotto/ muddo/ idly is a spicy steamed side dish from GSB Konkani Saraswat Cuisine prepared to be served during meals along with dal- chawal … this recipe includes brined bamboo shoot edges (mitta ghallele keerla neeli) along with cabbage … tastes awesome … Yummilicious …
** Sanna Idly/ Khotto/ Muddo is a traditional dish that that is often prepared in most of the GSB’s home as it is one of our favourite side dish served during meals. The same can be steamed as sanna khotto ie prepared in jackfruit leaves weaved baskets, badam leaves, haldi paan (turmeric leaves), keli paana cholko (banana leaves) or in idly donne (vati/ molds) or as ramdana (in a round cake tins) too.
** The mixture is the same and the steaming procedure too, yet they are referred to in different names as is the mold used, like when prepared in leaves as packets its referred to as muddo, while in prepared leaf baskets as khotto and in vati as idly. I will be sharing them all as and when prepared. Sharing a few links at the bottom of this recipe where you will find more details about this dish if need be.
** For this recipe I have used mitta ghallele keerla neeli (salt preserved/ brine bamboo shoot edges) along with cabbage while rest of the recipe remains same. You can add finely chopped onions too if desired, sure to taste great, however I prepared this on a NO onion- garlic meal day, so avoided adding them. You can prepare this when fresh bamboo shoots are available during monsoon too, just check the link below.
** Here is my recipe for “Keerla Neeli- Cabbage Sanna Idly/ Muddo (Bamboo Shoot Edges- Cabbage Spicy Idly)” my style …
** Ingredients :
Tori dali/ Tuvar dal/ Split Pigeon Peas : 1 cup
Idly Rava/ Rice Rava : 2 cups
Cabbage : 1 cup chopped fine
Mitta Ghallele Keerla Neeli (Salt preserved/ brine bamboo shoot edges) : 1.5 cups finely chopped.
Hinga Uddaka/ Water prepared out of Asafoetida in gummy form : 1 tblsp
(Check how to prepare hinga uddaka at the bottom of this recipe)
OR
Hing/ Asafoetida Powder : 1tsp
Salt/ namak/ Meeta : to taste
** Masala to be Ground :
Coconut/ Nariyal/ Soyi : 1 heaped cup
Kashmiri Red chillies/ Kumte Mirsanga/ Byadgi Mirchi : 10-12
Tamarind/ Chinchama/ Imly : small marble sized ball (approx. 1 tsp)
** Wash and soak tori dali/ tuvar dal/ split pigeon peas in plenty of water for about 2 hours. Drain off all water, rinse well changing water a few times and put in a colander for all excess water to get drained off properly.
** Soak Mitta ghallele Keerla Neeli (Salt preserved/ brine bamboo shoot edges) in plenty of water for an hour or changing water in between a few times. This helps in removing the excess salt from the preserved bamboo shoots, a necessary step that is a must to be followed with brine ingredients. Just before adding to mixture add in a colander and drain off all excess water and keep it ready aside.
** Note : While the thicker part of Bamboo shoots can be preserved well in salt water/ brine for over a year the neeli ie the edge portion of the bamboo shoots does not preserve well despite brining it and has a short shelf life say about 2 months or so. You can also use when available fresh in season ie somewhere in June- July. Check out the links shared at the bottom to learn more on bamboo and brine.
** Soak Idly rava/ rice rava (readily available in grocery stores) in plenty of water for 30 minutes (Optional, you can use directly too). However, soaking gives it a softer texture, so if you have the time please do so. Tilt the vessel and gently drain off the excess water collected on top of the rava if any and its ready for use.
** Note : If Idly Rava/ Rice rava is not available in your vicinity, you can soak raw rice (any ordinary rice) for 2 hours, drain and then grind to a coarse rava texture and use the same, I use Idly rava for all Idly textured dishes.
** Finely chop cabbage, rinse under running water and keep it aside in a colander for the excess water to drain off completely.
** Note : If using onions/ piyavu/ kanda, peel off the outer skin, finely chop and keep them also ready aside too. I have not used here.
** Masala to be Ground : Grind to a fine paste freshly grated coconut along with Kashmiri red chillies and tamarind with as little water as possible. Remove and keep it aside ready, do keep the masala thick and smooth in texture.
** Note : The no of red chillies to be added depends upon individual preference and also the spice level of the chillies you are going to use. Do use your own judgment for the same. I used kashmiri red chillies that are less spicy, give good colour and bulk to masala. You may use any dried red chilly suitable to you.
** In the same mixer grinder add in the drained tuvar dal and grind to fine rava textured paste without adding water, just keep mixing in between and grind the same, don’t worry, it does get ground well if you follow this pattern.
** In a large bowl add the ground masala paste, ground tuvar dal, drained Idly rava or ground rice, finely chopped cabbage, drained finely chopped bamboo shoots edges, prepared hing water or powder. Mix all the ingredients together adding water as is necessary to form a thick balling consistency soft mixture as that of rulava bhakri. Check and add salt only if necessary. Cover and keep it aside to rest for 20 minutes.
** Note : It is necessary to taste the mixture and then add salt to taste if necessary only. With addition of brine items addition of salt should always be taken well care of as despite rinsing well with water the salt content does remain.
** The prepared mixture on resting soaks up moisture and if found too dry you can add some water later if necessary. As we are using Idly/ cake molds here for steaming a slightly softer mixture consistency is acceptable as there is no fear of water leaving through sides unlike while steaming in prepared leaf basket/ khotto.
** To Prepare Idly In Vati/ Katori/ Small Steel Molds :
** Once the mixture has rested well, check the consistency and add water if required and mix well. Grease the Vati/ Idly mold and the small cake pan/ round bowl with a thin film of coconut oil from within. Gently add mixture into the prepared Vati/ Idly molds upto ¾ th level only, leaving a gap for steaming purposed.
** Note : Always remember to apply oil to any of the molds your are using to prepare Idly, before adding in the batter. Applying of oil to the molds ensures that the batter does not stick to it and comes off cleanly without crumbling once the Idly is steamed and cooled a bit, this is a must and easy procedure.
** Steaming Sanna Idly In Vati/ Katori/ Small Steel Molds :
** Keep the Idly steamer with required amount of water to heat on high level. When it reaches full steam, lower the heat and gently place in the stand or steel vaties/ katori which ever you are using and cover the lid tightly. Cook on high heat for 5-7 minutes and then lower the heat to minimum and further cook for another 15-20 minutes.
** Note : You must remember here that the cooking time depends upon the utensil used for preparing Idlies. If small sized vati or flat type one’s are used it takes lesser time as compared to the larger molds, so check if need be by inserting a wooden stick or knife in center of mold, if it comes out clean its, done. If not, ie if still its sticky then continue steaming for another 5-10 minutes and it will be done.
** When done, remove and let cool a little bit. Run a blunt knife through the edges on the inner side of the vati/ katori/ pan/ any mold used and gently flip over and tap it a bit to bring out the steamed Idly in one go. You can use the remaining batter if any in the same molds and they will work fine. Only if you want to repeat in the same mold for more than three times then you must check out the condition and clean if need be.
** To Prepare Ramdana/ Idly In a round large pan/ tatte Idly :
The method is the same as that of above, ie Idly in Vati/ Katori, here just use the required round large sized mold you have of say about 2-3 inches in height, apply oil all round from within and then pour the batter just as you would in katori leaving and ½ inch or so gap for rising of the Idly. You can place two at a time using a separator between just like while using vati here too. Cooking method remains same, while timings may differ a little bit depending upon the size of the mold used.
** “Keerla Neeli- Cabbage Sanna Idly/ Muddo (Bamboo Shoot Edges- Cabbage Spicy Idly)” is done and ready to be served. Serve them hot drizzled on top with coconut oil (narlel tela/ nariyal tel) for best of taste or as is desired. In GSB Konkani Saraswat homes we serve them during meals with dal or saaru along with chawal (rice) and it tastes awesome. Do try it if you have brine bamboo shoot edges or you can use fresh available ones during mosoon too, if not you can check out on plenty of similar recipes shared in various combinations and try them out as is desired.
** Note : Keerla Neeli means the topmost edge portion of the bamboo shoots which are very tender and easy to be finely chopped. The remaining part of bamboo shoots comparatively are not so soft in texture and are not recommended for this recipe. You can also prepare sannapolo ie spicy dosa using the same mixture too which I will be sharing as next post. However, there is a minute difference in the texture of the mixture, while for Idly the texture of rice is kept slightly coarse, for dosa it has to be fine textured and often I use rice powder/ flour for the same while rest of the recipe remains same.
** I have already explained above that the same dish can be prepared in different ways, like dosa, idly, khotto, ramdana, muddo etc. these are just reference names to the molds or method used in preparing the same dish and if you would like to try them out just use the search/ label option in my Blog and you will find them in plenty.
%205.JPG)
** The above is the picture of Keerla Neeli (Bamboo Shoot Edges). For more details on method of Brine and step by step pictures of chopping, please refer to the link shared at the bottom of this recipe ....
** About Bamboo Shoots/ Keerulu : It remains good if brined/ salt water preserved well for over an year and often it has lasted me for almost 2-3 yrs. Many a times Bamboo shoots/ keerlu is not liked by many for its distinct taste.. For all those who do not like the taste of bamboo shoots, trust me it does happen so first time, you can eat it reluctantly if you have to few times, say just a piece or two and slowly you will be accustomed to the taste and I am sure you will begin to love the taste over time.
** It is within us as to how we form a habit with food, taste etc. I too have issue with bitter gourd as I get pitta/ acidity next day, but I still eat it as it is good for health. So to all out there my suggestion would be to eat everything that God/ Mother Nature has offered us, as an edible veggie even if it means a reluctant bite or two. Remember if you do so, so will your children and so will coming generations. So, it is best to introduce to children all types of traditional foods at young age and make a habit of the same, sometimes with advancement of age it is very difficult to change eating habits.
** There are many dishes included with "Keelu/ Bamboo Shoots" in my Blog, sharing common links below along with a link to article on method of "preserving bamboo shoots" with step by step pictures. You may please check them out and prepare that which appeals to you and your family .....
** I have included a few links below to similar dishes of "sanna khotto/ idly/ muddo" in different combos ... there are plenty of choices, plz. do check them out and try that which appeals to your family ...
No comments:
Post a Comment
Thanks.