in kerela 'birmikarmbal' is known as "chemeenpuli".it is actually a watery fruit. we use to make pickles, thiksani ummana , and instead of tamarind we use this fruit.recently i got this from kerala.
BIRMIKARMBALA THIKSANI UMMANA
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this is a easy method of doing a pickle.it is a kind of pickle which you can prepare easily ,but you cannot preserve it for a long time. it is a very good combination with idlies and dosa's...ingredients
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birmikarmbal -15nos
red chillies -20 nos
coconut oil -2tbsp
mustard -1tsp
urad dal -1tsp
fenugreek -1tsp
salt -to taste
hing -2tsp
method
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soak red chillies in hot water and grind it into a smooth paste.
karmbal cut it into two lengthy pieces. add salt and enough water and boil it.
when it done add the ground red chilly paste and enough water and boil till the raw taste of red chilly goes off. at least for 20 minutes it should boil in a simmer fire.
keep a kadai. pore coconut oil.season with mustard , urad dal, fenugreek seeds, and mix this with the cooked karmbal. sprinkle hing on the top and stire . serve hot ....
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Hello,
ReplyDeleteI am a konkani and a novice when it comes to cooking.This blog is of great help to a lot of people like me.Your recipes are authentic and have reminded me of a lot of dishes my mum used to cook when i was a kid.Thanks a ton and do keep up the great work :)
thank you deepti....
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