It was my first virtual cook-along session with Phytopia, the digital pop-up exhibition by science gallery, Bengaluru. The idea was to cook live on camera using some seasonal plants and talk about the relationship with the city through a plate of food. The food that makes up a city is more than just the recipes and the ingredients. It’s also the people who grow, sell, shop, cook as well as those who share stories. Through this virtual cook-along, the organisers wanted to bring everyone together, and invoke the spirit of commensality, something that we could all use in these tough times. Nice idea! Isn't it? I was quite excited and started planning! It has to be wholesome, using some seasonal vegetables /greens and must have some connection with this city! The first thing that came to my mind was ragi mudde. My knowledge about ragi was limited to school Geography book until I came to Bangalore. On our first visit to Navadarshanam, a community exploring sustainable alternatives in the rural setting, near the Karnataka-Tamil Nadu border, I was astonished to see some pinkish brown coloured dough-like ball floating in a pool of sambar! It took me a long time to get accustomed and finally appreciate it! Well ... I wanted to make ragi mudde for this event. Need to include some seasonal plant in the menu now! Hmm...should be something little spicy ... either fish or meat gravy or spicy thick sambar/curry. So I zeroed on horse gram-malabar spinach-jackfruit seed curry! It's raining in Bangalore and the malabar spinach (pui saak in Bengali) plants are growing crazy in my terrace garden. Jack fruit seeds are in season, too. Both of these ingredients are packed with so much goodness. Then the horse gram .... something I have recently introduced to our diet (after seeing Rujuta Diwekar advocating this grain specially for women's health).
So finally the menu comprised of ragi mudde, horse gram- malabar spinach- jackfruit seeds curry and my special herby buttermilk! I also had a dry spicy pickle with shrimps and gongura leaves (again from my terrace) prepared "off-camera" to add a little more zing to the menu. I thoroughly enjoyed the chatting, exchanging ideas, sharing memories with newly made friends while cooking together...virtually! And finally enjoyed our meal too .... it was very very wholesome and satisfying experience altogether!
It's originally a Konkani dish (Vaali-Kulitha Koddel) and nothing but horse gram, malabar spinach and jackfruit seeds cooked in a coconut-based gravy with a seasoning of roasted garlic. It has a coarse texture and imparts a very rustic flavour ...hard to describe but surely different from our everyday Bengali dishes!
Horse Gram-Malabar Spinach-Jack Fruit Seed Curry Recipe
Ingredients:
Horse gram - 1/4 cup
Malabar spinach - 1 bunch
Jack fruit seeds - a handful
Coconut - 3/4 cup grated
Dry red chillies - 10-12 roasted
Tamarind - lemon size ball
Jaggery - 1 tbsp
Garlic pods - 8-10
Curry leaves - 1 spring
Salt -to taste
Turmeric - 1/2 tsp
Ghee or oil - 2 tbsp
Method:
- Thoroughly wash the spinach. Cut the stems in 2" pieces. Chop the leaves roughly and keep separate.
- Peel the white shells from the jack fruit seeds, cut into halves. Pressure cook for 1-3 whistles (depends upon the freshness of the seeds) with little water ... keep aside.
- In a pressure cooker add washed horse gram and spinach stems with 1 cup of water. Cook for 2-3 whistles (or until the dal is soft but not mushy). With a masher mash it lightly. (See note)
- Dry roast the red chillies. Remove seeds (optional) and soak in hot water for five minutes. In a mixie jar add 3/4 cup of grated coconut, roasted chillies, tamarind water, jaggery and grind into a coarse paste! You can add a portion of the cooked dal when grinding .... that will give a more creamy texture to the final dish!
- Now add the boiled jack fruit seeds, spinach leaves and the masala paste all in the pressure cooker along with little turmeric and salt to taste. Boil for five minutes or until the spinach gets cooked and the gravy gets a thick consistency. Taste and adjust the seasoning.
- Take the curry in a serving bowl.
- In a small pan heat two tablespoons of ghee or oil (I prefer ghee). When smoking hot add roughly chopped garlic. Brown a little, add curry leaves and switch off the flame. Pour on top of the curry and cover.
- Serve with ragi mudde. Will taste good with steamed rice too!
Notes:
- My good friend Ganesh-ji from whom I got the idea of this recipe vouch on roasting the horse gram first until it starts to crackle and then cook as describe above. And then grind half of the dal with the coconut masala mix. "That takes the flavour to another level!" he claims. I tried both ... they came out well. the roasting gives a much more rich flavour for sure! You can try whatever you wish. Just remember if you roast the dal first it will take more time to cook.
- All the three main ingredients of this curry are super healthy and rich in proteins and minerals! Especially with ragi mudde it is a super-duper combo but maybe little heavy on the stomach. So portion your meal accordingly. Add a glass of digestive buttermilk with some fresh mint or ajwain leaves to the meal .... it will perfectly balance the spiciness too!
