Being away from home always makes you crave for those things that you miss.. people of course would top everyone’s list.. next would be food for sure..
Its hard to find all the ingredients from your home country when abroad.. specially the fresh ingredients, so you have to do with canned ones if your lucky enough to live in a place where there are many of your kind & you have stores which sell goods from your country… Out of the things I miss a lot is jackfruit & dishes made of them.. If you remember a few weeks back I had posted a sweet dish made with flavours of jackfruit called madgane.. This curry has flavours from adding raw jackfruit.. I had to use canned raw jackfruit… Can’t complain.. I’m glad I get to buy canned ones when I have a craving to eat this curry.. Also the best part is that since its canned I don’t have to wait for the jackfruit season.. It will be available all through the year.. 🙂
This is a Konkani style curry. Soyee refers to coconut in Konkani. Again, the ingredients for the freshly ground paste are the same as that used for Ambat & other Ghashi recipe’s that I have posted earlier. The only difference here is that the coconut is sautéed in some oil, till it turns golden brown before grinding it with the other ingredients.
Konkani cuisine has a lot of variety when it comes to vegetarian food.. I would say Konkani food would be any vegetarians delight if tweaked to their taste; since Konkani food uses a lot of coconut.. it may not suit everyone’s palette.
Along with the soaked black chickpeas or channa you also add a vegetable. This can be chunks of breadfruit, raw jackfruit, potatoes or yam. Since breadfruit & jackfruit are seasonal, back in India they obviously come under the delicacies bracket. I had grabbed a can of raw jackfruit along with the ripe ones from the Indian store. Hence I have the privilege of eating this today for lunch.. 🙂
My mum loves curry’s with jackfruit more than I do. So almost every time I would pass them on from my plate to her plate & keep just a piece for me.. I wish I could pass it on from my plate to her’s when I’m eating this. I miss her a lot.. This is dedicated to her.. 🙂
Note: You can make the same curry without sautéing the coconut as well. But that tastes different from this one. The non-sautéed version is usually prepared for festivals.
Ingredients: (Serves 3-4) Preparation Time: 20 mins
Raw Jackfruit chunks – 12-15 pieces, pieces as big as a 2 toffees kept together
Black chickpeas – 1 cup, washed & soaked overnight
Freshly Grated coconut – 3/4 of a medium-sized coconut
Dried red chilli’s – 5-6, spicy ones + 2-3 Kashmiri chilli’s for colour
Tamarind – 1 marble-sized piece
Coriander seeds – 2 tsp
Fenugreek Seeds – 1/2 tsp
Cumin seeds – 1 tsp
Mustard seeds – 1 tsp + 1/2 tsp
Curry leaves – 1 sprig, around 7-8 leaves
Oil – 1 + 1/2 tbsp
Salt to taste
Wash the soaked chickpeas & drain the water away & keep aside.
Oil roast the freshly grated coconut & both varieties of dried red chilli’s in a fry pan, till the coconut turns golden brown as shown. Do this on medium heat. Do not let chilli’s or coconut turn black or deep reddish brown, if it does, you will have to throw it away. Keep this aside & let it cool down to room temperature. Next dry roast the coriander seeds, fenugreek seeds & 1/2 tsp of cumin seeds.
While the grated coconut cools down, bring about 750 ml of water to a boil in a pressure cooker. Add the drained soaked chickpea & the chunks of raw jackfruit. Add salt to taste & pressure cook for 4-5 whistles. You need the chickpea cooked but firm. So do not overcook them. If they are hard even after 4-5 whistles, take out the jackfruit, keep aside & cook the chickpea for another 1-2 whistles or till done. Note: I used the pressure cooker to sauté the coconut & red chilli’s.. just to save on washing up another vessel.. 😛 Hence you see some coconut floating around in the pressure cooker.. 🙂
While the chickpeas are cooking, you can grind the coconut, red chilli’s, roasted fenugreek, coriander seeds & cumin along with the tamarind to as smooth a paste as possible. Add water as required to help you grind.
Note: Some grind the ingredients to a coarse paste, it all depends on how you like it.
Once the chickpeas are cooked & the pressure from the cooker is off. Bring them to a boil again. Set heat to medium. Add this freshly ground paste, mix well & let the mixture bubble for 5 minutes. Now simmer. Check seasoning & adjust. If the curry is too thick, add some water & adjust the consistency. This curry should not be too runny though.
Tip: If you want it hot, then add red chilli powder as per your taste. Heat 1/2 tbsp oil (If you like your tempering with more oil, use more) in a tempering vessel. When the oil is hot add the mustard seeds, let them sizzle, next add the cumin seeds, when they begin to change colour, add the curry leaves & turn off the heat. Transfer the tempering to the simmering curry. Turn off the heat.
Serving Suggestions: Best accompaniment is a bowl of hot, boiled red rice or steamed white rice. Served with some vegetable stir fry (Konkani style),some pappad/poppadams & some pickle.
Tip: You can also add a dollop of ghee on top of he rice when you serve; adds some more yumminess to this already yummy curry. If you like this recipe, then you may also like – Batani Ambat/ Konkani Style Green Peas in Coconut, Tamarind gravy, Kale Koddel/ Raw plantain in a tangy coconut curry…, Muga Ghashi/ Sprouted Mung bean in a tangy coconut curry- Konkani Style etc.
- Madgane – one of the quintessential Konkani Payasam/sweet-dish…. (kelipaan.com)
- Alle Piyava Ghashi/Konkani style Fish curry.. (kelipaan.com)
- Quick and Easy Chickpea Curry (thethriftyissue.com.au)
- Sodhi with Inji Puli (Coconut curry with Sweet and Sour ginger chutney ) (cookingwithsapana.wordpress.com)
- Muringayila curry (nadanrecipes.wordpress.com)