Saturday, December 1, 2012
Getting the banana stem or Kellya Gabbho or KeLicha Gaabha is almost impossible in my part of the world. But when I spotted some "Hearts of Palm - Salad Cut" in the can, I thought of making this classic South Canara Salad.
In my family, this recipe is always called with the prefix "Sanjimayi's". I vaguely remember meeting Sanjimayi but she is always remembered when this salad is made.
Sanjimayi's KeLya Gabbya KochchoLi
Hearts of Palms Salad
1 can Hearts of Palm - Salad cut , I used Whole Foods Brand
Grind to a coarse paste
1/3 cup freshly scraped coconut
1/2 tsp mustard seeds
2-3 green chilies
1 cup yogurt
salt to taste
* Coconut paste
1 tsp coconut oil
1/4 tsp mustard seeds
A pinch of asafoetida
2 curry leaf sprigs, torn
2-3 byadgi chilies
1. Drain the palm hearts. Soak in water for half an hour to get rid of the "can" taste. Drain and chop roughly and set aside.
2. Grind coconut paste coarsely and mix with yogurt and salt.
3. Mix the yogurt mixture with chopped palm.
4. Heat coconut oil in a small saucepan. Splutter the tempering ingredients. Drizzle the sizzling oil over the salad.
5. Mix and serve as an accompaniment with a typical Konkani meal of plain rice, DaLi tauy, and upkari or talasani of your choice.
1. This recipe is originally made with Banana stem. I have substituted the hearts of palm which are easily available in the American supermarket in the cans. There are about a handful of finger sized palm hearts which you may need to drain and chop and proceed.
2. This salad does not keep too well at room temperature. Try to finish within a day.