Sunday, September 20, 2009

South Canara Curries at a glance

Those who are not very familiar with the South Canara curries may feel that these curries have same type of ground masala - coconut, red chilies and tamarind and they all look orange. But the beauty of these curries is that each curry not only has a distinct name but also have a distinct taste. And how to achieve the distinct taste though the masala is more or less same (or similar?) Well, every curry has a different tempering and every curry uses particular vegetable or beans which lends the unique flavor. So you make bhenda sagaLay but not bhenda koddel; you make Kobi bhutti but not kobi ambat; you make moggan ghasshi but not moogan sukke .

Now of course, if you so like, you can mix and match but the flavors that linger in my heart, the taste and aroma that brings back the redolent memories won't be the same.

The following post is my work in progress document which will get updated as I get time to summarize more Konkani curries, seafood curries and stir-fries (upkaris/talasanis)

P.S. - There may be variations to these curries depending on the tastebuds of different families. I do not claim that this is an authetic way of making Konkani/South Canara GSB curries. However, this is how they are made in "my" home and hence they are close to my heart.



(1) Curry Name:- Ambat
Vegetables/Legumes/Beans used:- Toor Daal+Cauliflower, Toor Daal + Chinese Spinach, Dry white peas, Dry green peas
Ground Masala:- Fresh coconut, byadgi chilies, tamarind
Masala Consistency:- Fine
Curry Consistency:- Curry Like
Taste :- Mild
Tempering:- Onion + Coconut oil
Example of ambat - VaaLi ambat (a.k.a. Vaali-Daali ambat), Vatanya Ambat, Daali Ambat


(2)Curry Name:- Ghashi
Vegetables/Legumes/Beans used:- Moong, Chana, Chana + Yam (Suran)
Ground Masala:- Fresh coconut, byadgi chilies, tamarind
Masala Consistency:- Fine
Curry Consistency:- Curry Like
Taste:- Mild
Tempering:- Coconut oil + Mustard seeds + Curry leaves + Asafoetida
Example:- Moogan Ghashi, Chanyan Ghasshi
Exception:- Karate Ambuli Ghasshi



(3) Curry Name:- SagaLay
Vegetables/Legumes/Beans used:-
Okra, Small eggplants + Potatoes, Potatoes
Ground Masala:- Fresh coconut, byadgi chilies, tamarind, coriander seeds, fenugreek seeds
Masala Consistency:- Coarse
Taste:- Mild
Curry Consistency:- Thicker than usual curry
Tempering:- Coconut oil + Mustard seeds
Example:- Bhenda SagaLay, Vyangana SagaLay


(4) Curry Name:- Sukke

Vegetables/Legumes/Beans used:- Mixed vegetables like parwar & kantole, Potatoes

Ground Masala:- Fresh coconut, byadgi chilies, tamarind, coriander seeds, fenugreek seeds, Urad daal
Masala Consistency:- Coarse
Taste:- Mild

Curry Consistency:- Dry

Tempering:- Coconut oil + Mustard seeds

Example:- Sukke

(5)Curry Name:- Koddel
Vegetables/Legumes/Beans used:-
Horsegram (KuLith)
Ground Masala:- Fresh coconut, byadgi chilies, tamarind

Masala Consistency:- Fine
Curry Consistency:- Like curry
Taste:- Hot
Tempering:- Coconut oil + Garlic (smashed)
Example:- KuLtha Koddel
Exception:- PuLi Koddel, koddel with teppal



(6)Curry Name:- Bendi
Vegetables/Legumes/Beans used:-
Rajma (not traditional/authentic), Alsandiye (Black eyed peas)
Ground Masala:- Fresh coconut, byadgi chilies, tamarind
Masala Consistency:- Fine
Curry Consistency:- Curry Like
Tempering:- Coconut Oil + Garlic smashed
Taste:- Fiery Hot
Example:- Alsande biye Bendi
Exception:- Rajma Bendi with teppal



(7)Curry Name:- Bhutti
Vegetables/Legumes/Beans used:- Cabbage
Ground Masala:-Fresh coconut, byadgi chilies, tamarind, coriander seeds
Masala Consistency:- Coarse
Curry Consistency:- Dry
Tempering:- Coconut oil+onion+Coriander seeds
Taste:- Medium
Example:- Kobi Bhutti



(8)Curry Name:- Chakko
Vegetables/Legumes/Beans used:- Bamboo Shoots (Keerlu)
Ground Masala:-Fresh coconut, byadgi chilies, tamarind, coriander seeds, fenugreek seeds, urad daal
Masala Consistency:- Coarse
Curry Consistency:- Dry
Taste:- sweetish due to jaggery
Tempering:- Coconut Oil + Curry Leaves + Mustard seeds + asafoetida
Sweetener:- Jaggery
Example:- Keerla Chakko

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