Friday, 7 October 2016

341) KONKANI TENDER BAMBOO PICKLE

KONKANI TENDER BAMBOO PICKLE
KIRLU AMBADA NONCHE


Introduction:

          Konkani kirlu ambada nonche is a supremely delicious, hot, tangy and salty tender bamboo and hog plum pickle. Traditionally, this pickle is prepared using fresh unprocessed tender bamboo pickle. You can also make the pickle using salted tender bamboo pieces (see my tender bamboo in Konkani cuisine article). While using fresh bamboo, the sap is retained and the bamboo pieces are crisp and crunchy.

          When you use salted bamboo, the pieces are soft. So too, as hog plums were not available, I have used fresh green acerola cherries which grow in our courtyard with surprising results. They are crisp, tangy and thrillingly delicious. This pickle will truly sweep you off your feet!

Ingredients:

     1)    Kirlu (fresh tender bamboo, Mulankoombe in Malayalam) pieces or juliennes – 300 gm. 
     2)    Green acerola cherries – 200 gm. OR fresh tender hog plums – 200 gm.


     3)    Mustard (preferably sun-dried for 2 hours) – 50 gm.
     4)    Dry Kashmiri chilies (preferably sun-dried for 2 hours) – 25 gm.
     5)    Dry hot red chilies (preferably sun-dried for 2 hours) – 25 gm.
     6)    Asafoetida powder – 2 gm. (½ teaspoon)
     7)    Salt – 50 gm.
     8)    Water – 500 ml.

To make mitta paej (brine):

          Put the salt and the water together in a vessel and set on the stove. Stir till the salt dissolves. Boil for 5 minutes and switch off the heat. Let cool naturally.

To make the pickle:

          Put the mustard into the dry grind jar (preferably sun-dried) of your food processor, grind to fine powder and set aside. Put both the chilies together with the brine into the wet grind jar (preferably sun-dried) of your food processor and grind to superfine paste in 2 or 3 batches. Transfer to a clean, dry mixing bowl.

Tip in the mustard powder, the asafoetida powder, the acerola cherries (or the hog plums) and the bamboo pieces. Mix thoroughly with a clean dry ladle. Transfer the pickle to a sun-dried airtight jar. Close the lid and store in a cool, dry place to rest for 5 to 7 days. Your delicious Konkani kirlu ambada nonche (in this case, kirlu cherry nonche) is ready to eat. Enjoy with rice, roasted idlis, machkats, nuchi, undis, soyyea polos or with shevai.

 

Bon app├ętit!

Notes:

     1)    Take care to refrigerate the pickle once you start using it. Always use a clean, dry spoon.


     2)    The ingredients and utensils are sun-dried to remove unwanted moisture and to gain a longer shelf-life.

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