Kulith Kadgi Ambat/ Horse Gram raw Jackfruit coconut curry

For folks here in the United States hope you had a wonderful Thanks Giving weekend. We had a relaxing time where in we spent most of the time indoors along with family and friends, thanks in part to the weather. The weather has now changed and we are inching closer to those dreaded cold snowy, winter days. 

Like I said we spent most of the days at home, cooking some feel good food, comforting food, apt for cold weather. Luckily we get most (if not all) ingredients that we grew up eating and it is not difficult to re-create the taste in the kitchen. Food is a part and parcel of our lives, be it a celebration or not and it is a wonderful way to bring back memories and re-live those treasured moments. 

In Konkani cuisine, it is quite common to find a seasoned coconut curry with the combination of bean/legume and or vegetable. The ground coconut paste is called ‘Maasolu’ and depending on the type of seasoning that is done (mustard, garlic, onion), the curry is referred to as that (Ambat/koddel/ghashi) At home we love the tempering of onion, garlic and curry leaves and so I have made this ‘Ambat’( curry) that way.

We use Horse Gram (called as Kulith) and raw Jackfruit in our cooking. For people not familiar with raw or young Jackfruit it is a smaller version of ripe jackfruit. It is called as ‘Kadgi/Chakko’ in Konkani and has mild flavor, with unique thick green texture and unlike the ripe fruit does not have a sweet taste and goes well in making curries. We found this in the frozen section at an Indian grocery. You can see how it looks here and some other recipes here and here

This spicy coconut curry is a delight to have during cold days, the pungent flavor of the chillies along with the sweetness of onions and garlic is sure to drive away those winter blues. 

It has been a long time since I have participated in Food related event. But I could not let this go as Lisa’s blog is one of my favorites and being a vegetarian her cooking style is close to my heart. This recipe is my contribution to the event “A celebration of Indian food” at Lisa’s kitchen.

 

Ingredients 

  • ¾ cup chopped Unripe Green jackfruit (fresh frozen) [optional or substitute with chopped potato or chopped raw banana or yam]
  • ½ cup kulith/ huruli/ Horse Gram (soak it in enough water for 6-8 hours)
  • salt 

Grinding

  • ¾ cup coconut (shredded) [fresh or frozen]
  • 4-5 red chillies ( I use byadgi variety) [roast this in 1 tsp of oil]
  • Tamarind juice – 2 tablespoon
  • Salt
  • Water (as required to make fine paste)

For seasoning/tadka/tempering

  • 4-5 garlic pods (peeled and crushed)
  • ¼ cup chopped onions
  • 3-4 curry leaves
  • 1 Tbsp Oil (coconut or regular vegetable)

Method:

  • Pressure cook the horse gram in enough water for about 8-10 whistles. (yes, mine takes a long time). Keep aside to cool.
  • If using fresh jackfruit then peel the skin and chop it into small pieces. (You can see how it looks here). Boil along with salt till jackfruit gets cooked completely. If using frozen then defrost and heat it in little water for 5 minutes.
  • Roast the red chilies in little oil till they are crispy.
  • Grind the roasted chillies along with coconut, tamarind to a smooth paste. Add water as required.
  • Heat a container and add the paste, salt, add the cooked horse gram along with the water, boiled jackfruit and continue to boil. Simmer on medium for the next 15-20 minutes until the gravy thickens a bit and then switch off.
  • In another small pan, heat 1 tbsp of oil and then add the onions until it turns pale and then fry garlic, curry leaves. Add this seasoning to the boiled horse gram curry and mix well.
  • Serve hot as a side dish with rice along with Aloo Raita and some pappads.

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16 comments for “Kulith Kadgi Ambat/ Horse Gram raw Jackfruit coconut curry

  1. November 28, 2011 at 5:35 pm

    This looks delicious and perfect for the cold weather. We have a similar dish and pair ingredients in the same way, so also the the tempering. The ‘puzhukku’ dishes- almost like stews- are made this way.

  2. November 28, 2011 at 5:53 pm

    RC. That is exactly how we spent Thanksgiving. Glad you had a relaxed time. This curry looks just delicious and makes me very hungry.

  3. November 28, 2011 at 8:07 pm

    looks yum and delicious ……..

  4. November 28, 2011 at 11:19 pm

    Awesome recipe…I do not get all stuff here too, but try to make whatever possible. I have horse gram but not sure of the jackfruit, i will try with some other vegetable.

  5. November 29, 2011 at 12:46 am

    Healthy and flavourful curry

  6. November 29, 2011 at 2:21 am

    Curry looks great. I like Raw jackfruit curries. Combination of Kulith and raw jackfruit is new to me. Will like to try it whenever possible.

  7. November 29, 2011 at 2:42 am

    This looks delicious… and very healthy!!

  8. November 29, 2011 at 5:29 am

    Wat a healthy and fabulous looking curry,never had or tried this combo..

  9. November 29, 2011 at 9:27 am

    Nice

  10. Vinny
    November 29, 2011 at 2:05 pm

    I don’t understand the reciepe, the ingredients etc. But your clicks and presentation makes me to have it. Keep presenting your ideas, one day I will learn to cook your way.

  11. November 29, 2011 at 3:46 pm

    Thanks Vinny for the warm feedback. These ingredients are common in the Konkani household and also along the Konkan coastal region. Hope you get a chance to try this though.

  12. November 29, 2011 at 11:34 pm

    This is a unique recipe. I never thought jackfruit can be eaten in its unripe stage. This is ingenious. Thanks for sharing!

  13. November 30, 2011 at 11:14 am

    I have eaten kadgi the Konkani way a lot (and have one on my blog as well) but none with horsegram – must be delicious

  14. January 4, 2012 at 1:17 pm

    Beautiful clicks RC..I love Kadgi..Even we make it but we add only garlic to the seasoning and call it Kultha koddel. For ambat we give onion seasoning..

  15. redchillies
    January 4, 2012 at 10:06 pm

    Aaah, love this with garlic seasoning. Will keep that in mind Manjula.

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