Saturday, July 17, 2021

VAALI BIKKANDA SASAM -Malabar Spinach & Jackfruit Seeds Curry

 VAALI BIKKANDA SASAM ( Malabar Spinach & Jackfruit Seeds Curry )

Today's recipe is for an old favourite from our Konkani GSB cuisine called Vaali Bikkanda Sasam. The name comes from the two principal ingredients, Vaali or Malabar Spinach, and Bikkand or Jackfruit Seeds. This is a mildly spiced coconut-based curry with a distinct taste of ground mustard (Sasam in Konkani). 

I thank my friend, Gowri Baliga for reminding me of this dish by her post in a food group in which we are members. 

After making dishes with the jackfruit, we also put the jackfruit seeds to use! Elsewhere in this blog you will find recipes for:-

Malabar Spinach, called Vaali in Konkani, my mother tongue and Basale Soppu in Kannada, is particularly rich in Vitamin A. Jackfruit Seeds are rich in thiamine and riboflavin. 

We love this dish and I hope you will enjoy it too! 

Ingredients :-

  • Vaali (Malabar Spinach), 100 to 150 grams
  • Bikkand ( Jackfruit Seeds), 10-12
  • Coconut Gratings, 1 cup
  • Roasted Byadgi Red Chillies, 2
  • Tamarind, a small piece 
  • Mustard Seeds, 1 tsp + 1/2 tsp for seasoning 
  • Raw Rice, 1 tsp 
  • Jaggery, grated, 1 tsp or to taste, 
  • Curry Leaves, a few
  • Salt, to taste
  • Ghee/Oil, 2 tsp

Remove the spinach leaves from the stems. Cut the tender parts of the stem into 1 " pieces. Wash them thoroughly and roughly chop them. Keep aside
Remove the outer skin of the jackfruit seeds and soak them in water for some time
Lightly crush the jackfruit seeds
In a pressure cooker, keep the crushed jackfruit seeds in a vessel 
Cook them in adequate water for 1 whistle.
After the cooker cools, removed the cooked jackfruit seeds and keep aside
Ito this add the chopped Vaali and salt to taste
Cook on medium heat for 2-3 minutes

In a mixer jar, grind together the coconut gratings, roasted dry red chillies, mustard seeds, tamarind and raw rice to a smooth paste adding just the required amount of water 
Add the ground paste along with the grated jaggery to the cooked spinach and jackfruit seeds
Mix well, add water as required to get a medium thick consistency and bring to a boil
Check for salt, and add if required
Lower the flame and allow it to simmer for 2-3 minutes and switch off the gas 

Heat ghee/oil in a small seasoning pan, and on medium heat add 1/2 tsp of mustard seeds, when they splutter add the curry leaves and sauté for a few seconds
Add this seasoning to the curry 
Transfer the curry to a serving bowl
Serve Vaali  Bikkanda Sasam as a side dish or as an accompaniment for steamed rice 

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