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Monday, 17 July 2017

Saal-Ambe Koddel



Saal is brined jackfrui and Ambo is brined raw  mango in Konkani. this is a typical GSB style monsoon delicacy.

INGREDIENTS:
2 segments of brined jackfruit
1 small brined green mango cut into cubes
1 cup fresh grated coconut
6 dried red chillies roasted in 1/2 tsp oil

FOR THE TEMPERING:
10 crushed garlic cloves
5 tsp oil

PROCEDURE:

  • Wash and soak  both the brined jackfruit (saal) and green mango in fresh water for 3 hrs or over night, to take off  the excess salt 
  • Cut the jackfruit and mango into big pieces and cook  in the cooker with 1/2 cup water for 1 whistle
  • Grind the coconut with roasted red chillies into a smooth paste and keep aside
  • Tranfer the boiled saal and ambo in a vessel,add masala ,water and adjust the consistencyof the gravy
  • Check the salt ,add salt only if it is needed
  • Boil the curry well for 5 - 10 mins, turn off the flame
  • Ina pan heat oil, add the crushed garlic and fry until dark brown in colour
  • Put the tempering to the prepared gravy and enjoy the curry with hot rice.

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