“Tarni TambadeBee- Suran- Kudampuli ghalnu Hinga Randai/ Hummana (Fresh Rajma- Yam- Malabar Tamarind Curry)” … Hummana or Hinga Uddak ani narlele tela ghalnu randai is a traditional curry from GSB Konkani Saraswat Cuisine often prepared to be served with rice/ roti during meals … while bimbul/ tree sorrel fruit)/ ambado (hogplum) or chinchama (tamarind) is usually added, I added kudampuli to bring in the tart taste to the curry, tastes awesome … Yummilicious …
** Hummana/ Hinga Randai is a common curry from GSB Konkani Saraswat Cuisine prepared largely on auspicious days or otherwise when one wants to avoid onion- garlic. You can use fresh or dried rajma beans for this curry, while the fresh ones can be cooked right away; dried ones need to be soaked overnight or for 6-8 hours. The variety used in southern parts of India is usually the lighter one as they not only cook well, take lesser time in doing so and are easy for digestion. The dark shade rajma beans need more cooking time despite being pressure cooked, so I hardly use them in curries.
** Tarni/ Fresh Rajma is available as fresh pods during winter season just like green peas/ pigeon peas etc. which just needs to be shelled and used. Addition of veggie along with rajma is optional and individual choice. You may add suran/ yam, which is available all round the year or kooka ie Chinese potato available during winter. The other choices are kadgi (raw jackfruit), keerlu (bamboo shoots) either fresh available during monsoon or brine. There are a few more veggies too which can be added. The curry always taste delicious with addition of veggie along with rajma, so please do so.
** For preparation of this 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 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 in a small marble sized piece of tamarind (chinchama/ Imly) while grinding the masala which is what is followed in GSB Konkani Saraswat Cuisine.
** Hinga Uddaka (thick water prepared with gum hing) is often used by GSB Konkani Saraswat’s in preparation of all items be it to curries or otherwise. The gummy hing is not so easily available in all stores while powder is easily available all round the country. I purchase it in bulk either from my hometown Mangaluru or from Mangalore Stores in Mumbai. While the gummy form is strong and flavorful, you may use any that is available or that which you normally use. I suggest addition of coconut oil for both its flavor and health benefits however, you may use any edible oil of your choice.
** Again, this is a medium- spiced curry that tastes best served with ukde sheetHa (red boiled rice) or shevai (Idiyappam). In my home, I prepare this curry at least once in a month as it is easy to prepare and we love it too. However, the seasoning of this curry is done as per the day it is prepared on. While during fasting/ auspicious/ festive days as we avoid onion and garlic, I season it with hing/ asafetida and on other days, I prefer tempering it with garlic. If you check my earlier post, you will find them both in plenty, sharing a few common links at the bottom of the recipe for easier access.
** Here is my simple recipe for “Tarni TambadeBee- Suran- Kudampuli ghalnu Hinga Randai/ Hummana (Fresh Rajma- Yam- Malabar Tamarind Curry)” my style, which I learnt from Amma ….
** Ingredients :
Fresh Rajma/ Red Beans/ Tarni TambadeBee : 2 cups
Suran/ Elephant Yam/ Surnu : 200 gms.
Kudampuli/ Sun- dried Malabar Tamarind : 4-5
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
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1-2 tblsp
Salt/ Namak/ Meeta : to taste.
** Masala to be Ground :
Oil/ Tel/ Tela : ½ tsp
Coconut/ Soyi/ Nariyal : 1 cup freshly grated
Kashmiri Dry Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 6-8
** Peel fresh pods of TambadeBee’/ Rajma available in winter season only (check picture included). Wash, drain and add into pressure cooker pan with sufficient water, say about an inch above the level of beans and cook on medium heat to 1-2 whistles. Remove and let the pressure fall on its own, then open and check if rajma is done, if not, cook for another whistle. Remove and keep it aside ready.
** Clean, slice off the rough muddy skin portion of Surnu/ Yam. Cut them into cubes of about 1 inch in size (check picture included). Rinse well and soak them in water and keep aside ready to be used in curry until needed.
** Masala to be Ground : Heat oil in a small pan, when hot reduce heat and fry the kashmiri red chillies for a minute. Remove and add into a mixer grinder along with freshly grated coconut and grind to a very fine and smooth paste using water sparingly. You can use veggie cooked water if there is excess.
** Note : If not adding Sun dried kudampuli (Malabar Tamarind)Bimbul, (tree sorrel fruit), karmbala (star fruit), ambado (hogplum) or any other tart tasting veggies to curry, then remember to add a small marble sized piece of tamarind (chinchama/ imly) while grinding the masala to bring in tartness to the curry.
** In a vessel/ pan add suran pieces with one cup of water (you can use veggie cooked water) and cook on medium heat until 90% done. Now add pressure cooked rajma, ground masala and mix well. Check the gravy consistency, add more water if required to bring to desired texture. Add kudampuli and bring to boil on medium heat stirring in between until you see bubbles appearing on the surface of the curry.
** Add salt to taste, mix well and let simmer on minimum for 5-7 minutes for Kudampuli to leave out flavor to the curry. Once again check consistency and add more water if necessary depending upon desired texture. Lastly add hinga uddaka (prepared asafoetida water), coconut oil and mix well. Remove from heat and keep it aside covered for 15-20 mins. for the flavors to be well infused in curry.
** Note : If not using hinga uddaka (prepared water with gummy asafetida) then heat 1 tblsp of coconut oil in a small pan, when hot add 1 tsp of hing (asafoetida) powder and immediately pour over the simmering curry.
** “Tarni TambadeBee- Suran- Kudampuli ghalnu Hinga Randai/ Hummana (Fresh Rajma- Yam- Malabar Tamarind Curry)” is done and ready to be served. Tastes best served with ukde sheetHa (red boiled rice)/ any steamed rice. In my home we love to relish it with fresh rice shevai (sevaiyan/ idiyappam), it tastes great. However, you can also serve it with roti/ parathas or idly too. Just go ahead prepare this simple dish and enjoy it with any dish of your choice, goes well with any.
** A tasty dish with strong aroma of hing which rules the curry takes the taste to another level. In some parts this dish is also called bendi, however that dish is usually spicier than this one, but then what’s in a name, it’s the taste that matters. If you want to serve this dish with roti/ chapati, then be careful with addition of water while cooking and keep the gravy thicker textured and it serves the purpose well. You can serve it during auspicious event when you need to avoid garlic and onions.
** For Preparing of Hing/ Asafoetida Water From Gummy Hing : Hing water is prepared by putting a small marble sized gummy hing (available in South Indian Stores) into a glass bottle and adding about a small cup of boiled and cooled water to it. Within a few hours the hing will slowly melt and you will get a thick whitish liquid. This is known as hinga uddaka/ asafoetida water. You can store this in fridge and use sparingly as and when needed. We GSB Konkani Saraswat Community usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other hummana etc. If you do not have the gummy hing or have never used or seen it, check out the pictur collage, I have shared the same. Again, if not available, no issues, you can add hing/ asafoetida powder in which case always add it into the hot oil while tempering to get a good aroma.
** Sharing common links to recipes of “Rajma/ TambadeBee/ Red Bean” and “Hinga Randai/ Hummana” … browse through for more options
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