“Kulith- Kadgi Gashi (Horse Gram- Raw Jackfruit Curry)” … gashi is a simple curry from GSB Konkani Saraswat Cuisine often prepared with pulses along with seasonal veggies to be served during meals with rice … here I have prepared with kulith along with kadgi that’s in season now .. do try it, tastes awesome served with ukde sheetHa (red boiled rice)… Yummilicious …
** Gashi is one of the most famous curry/ dish item from GSB Konkani Saraswat Cuisine that is prepared in almost every home on normal days as well as during festive events. In my home, I prepare Gashi almost twice a month with seasonal veggies along with some pulses. I have posted plenty combos of gashi recipes which you will find using search option or label section of the Blog, again I am sharing a common link at the bottom of this recipe to all “Gashi” items both veg. and non.Veg shared in the Blog, which you may browse through in leisure and try them as per your choice.
** Coming to this particular curry, Kulith paired with Kadgi is a common combo, however the only difference here is I have always prepared it with garlic tempering and I must admit that I am preparing with karbevu- sasam tempering for the first time. Being Adhika Masa, an auspicious month that falls once in almost 3 years, we are observing a NO Non-Veg, Onion- Garlic Meals for a month in my home, so decided to prepare it with this tempering and it tastes really good, we enjoyed it with rice along with other dishes, for those of you who want to avoid the same can definitely try this method.
** The recipe remains the same as of other gashi dishes with very minute changes in masala. I have added roasted jeera while grinding the masala which enhances the flavor of the curry. Again, I must mention here that you can use sprout and use the horse gram too though I have used just overnight soaked ones. Tender Jackfruit is in season now and I am sure it is freely accessible to almost everybody, if not you can replace it with suran (yam), kooka (Chinese potato), keelu (bamboo shoots) too. Do try it and enjoy it with your family and friends, it’s a healthy dish to be enjoyed on weekends.
** Here is my recipe for “Kulith- Kadgi Gashi (Horse Gram- Raw Jackfruit Curry)” … my style, tastes best served with rice …
** Ingredients :
Kulith/ Horse Gram : 1 cup
Kadgi/ Raw Jackfruit/ Kaccha Phanas: 300 gms.
Sun-Dried Kudampuli/ Malabar Tamarind : 6 halved pieces
Salt/ Namak/ Meeta : to taste
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : one cup heaped freshly grated.
Kashmiri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 6-8
Jeera/ Cumin Seeds : 1 tsp (dry roasted)
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tblsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh ones
** Pick, clean, wash well and soak in plenty of water "Kulith/ Horse Gram" either overnight or at least for minimum for 4-6 hours. Once again, rinse well, put it in pressure cooker and cook to 4-5 whistles on medium to low heat.
** Note : I must mention here that soaking is good as the pulses double up in size release certain nutrients from within, soften up a bit, takes lesser time to cook and above all are more easily digestible. You can also sprout them if desired and cook as mentioned above it, that is more nutritious and I do so many a times.
** Let the pressure fall on its own, when able to open the lid do so and pour the cooked kulith water into another vessel by slowly tilting the cooker carefully so that the kulith remains back in the pan. This drained and removed cooked water is what we call “Kulitha Saaru/ Horse Gram Saar” and can be seasoned and prepared into a delicacy that can be served either with rice or as it is as soup/ appetizer, so never discard this cooked water. The recipe will be found in the common link shared at the bottom for all horse gram recipes, do try it out, it tastes awesome and can be served as appetizer too.
** Now to cut the raw jackfruit : Remove the outside spiny skin with the help of a sharp knife of the raw jackfruit. You should oil the knife a bit to avoid the stickiness being stuck to the knife. The center white pith has to be removed also. Cut into triangular shaped pieces. You will need about 12-15 pieces. Wash in plenty of water. In Mumbai the vegetable seller gives us all sliced and cut into huge chunks, all we need to do is cut them into required sized pieces at home. So if you are unable to understand I suggest you watch any relative or friend when they cut them for visual learning.
** Add raw jackfruit pieces on top of cooked kulith in cooker in an even layer; add some water if you have drained cooked kulith water for saar and pressure cook to one whistle only. Remove and let cool for about 3-4 minutes, then release pressure from cooker with the help of tongs lifting weight gently. Open the lid and allow to cool a bit, then remove and add the cooked kulith and raw jackfruit into a vessel.
** Note : Horse Gram never gets overcooked in pressure cooker, so I follow this method, however you can remove cooked kulith, keep it aside, add raw jackfruit into cooker and cook to one whistle separately too if desired. However, remember to not overcook kadgi/ raw jackfruit, which then loses on taste. Hence you should release the steam by lifting the weight of pressure cooker to avoid jackfruit getting overdone. If not sure, you can cook the kadgi directly in a vessel with water too.
** Masala to be ground : Grind to a fine paste coconut with red chillies and roasted jeera with as little water as possible. You can use the kulith cooked water for grinding the masala which is what I follow for most of my recipes.
** Note : For any type of curry you can use any one of the tart tasting fruit/ veggies 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. In case you do not have access to any 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 masala which is what is followed in GSB Konkani Saraswat Cuisine.
** Note : The paste should be ground smooth in texture for best outcome of the curry and you can use the kulith/ Horse gram cooked water for grinding masala which is what we most of us amchies do, it curtails excess usage of water.
** Wash and add Malabar tamarind, ground masala to cooked kulith- kadgi along with salt to taste and required amount of water to bring the curry to required consistency. Mix well and cook on medium heat stirring often until you see bubbles appearing on the surface, lower the heat and let simmer for 5-7 minutes.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil (you can use any edible oil you wish) in a small pan, when hot add mustard seeds, when they begin to splutter add fresh curry leaves and fry a few seconds. Remove and pour it over the simmering curry and mix well and continue to cook for another 2-3 minutes only.
** Remove curry from heat, cover with a lid and keep aside for atleast 20-30 minutes to rest for the flavors to seep into the curry well and it is ready. Just before serving check the consistency of the curry and if you find it too thick, then add some boiling water, salt if needed, mix well and its ready to be served during meals.
** “Kulith- Kadgi Gashi (Horse Gram- Raw Jackfruit Curry)” is done and ready to be served. This curry tastes best with rice, the way it is served in almost every GSB Konkani Saraswat home, likely during meals. However, for any reason if you do not prefer or are avoiding rice, then you can serve it with roti/ parathas/ dosa/ idly too, in which case do remember to keep consistency of the curry thicker than when to be served with rice. In all a tasty curry with the health benefits of horse gram and the saar prepared with cooked water is added bonus to be served as appetizer.
** Given below are a few common links to “Horse Gram (Kulith), Kadgi (Raw Jackfruit), Gashi (Curry)” recipes, that have been added in the blog which includes various mix and match of ingredients, please check through link shared below for the same and try out that which is suitable to you and your family ….
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