Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 416.9
- Total Fat: 21.5 g
- Cholesterol: 0.0 mg
- Sodium: 104.2 mg
- Total Carbs: 45.6 g
- Dietary Fiber: 5.4 g
- Protein: 10.7 g
View full nutritional breakdown of Golyanchi Aamti(Chick Pea Flour Ball Curry)with Steamed Rice calories by ingredient
Golyanchi Aamti(Chick Pea Flour Ball Curry)with Steamed Rice
Submitted by: KOMAL53Introduction
This is one tasty Vegetarian Dish which is a coconut based Curry with Chick Pea or Mung Flour Balls in it.This very popular among Vegetarians and those who fast for certain Months at a time.You can actually call it a Konkani Kofta Curry!!!Most Goans and Konkanis are basically Rice eaters. Therefore the Calorie Count includes Steamed Rice. This is one tasty Vegetarian Dish which is a coconut based Curry with Chick Pea or Mung Flour Balls in it.This very popular among Vegetarians and those who fast for certain Months at a time.You can actually call it a Konkani Kofta Curry!!!
Most Goans and Konkanis are basically Rice eaters. Therefore the Calorie Count includes Steamed Rice.
Number of Servings: 6
Ingredients
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FOR THE BALLS
200gms.Chick Pea Flour(Besan)
OR
200gms.Mung Dal Flour
50gms.Shallots
1.5tsp.Turmeric Powder
1.5tsp.Brown Cane Sugar
Salt to taste
2tbsps.Raw Coconut Slices
OR
1.5 tbsp.shredded Raw Coconut
5-10hot Green Chillies(according to taste)
1 small bunch Fresh Coriander(Cilantro)Leaves
1tbsp.Sesame Oil
1tbsp.Lemon Juice
2tsp.Coriander-Cumin Powder
2tsps.Akka's or Ba-aaji's Bottle Masala
FOR THE CURRY
50gms.Shallots(Red Onions)
50gms.ripe Tomatoes
OR
1"diameter Ball of Tamarind
10 whole Black Pepper Corns(Kaali Miri/Kaali Mirch)
2tsps.White Rice Flour
Salt to taste
2tsps.Red Chillie Powder
1.5tsp.Turmeric Powder
1.5tsp.Brown Cane Sugar
1tsp.Asafoetida(Hing)Powder
0.5 cup shredded Raw Coconut
1 cup Coconut Milk
1-2 cups Water
STEAMED RICE
200gms.Aambey Mohar/Jireysaal/Surti Kolam Rice(Fragrant Rice)
Water to cook
Directions
PREPARATION
RICE
Pick,clean and wash Rice.Soak in a large amount of Water for 15-20 minutes.
FOR THE KOFTAS
Cut 0.5" thin slices of Raw Coconut or use the shredded Raw Coconut.Chop Shallots,Green Chillies and Coriander Leaves fine.In a mixing bowl put the Flour, chopped Shallots,Raw Coconut,Green Chillies and the Coriander Leaves.Add the Salt to taste,Curry powder,Coriander-Cumin Powder, Sesame Oil,Lemon Juice,Sugar and the Turmeric Powder.Mix well to form a dryish dough.Press this Dough tightly into evensized round Balls and keep ready.
FOR THE CURRY
Chop the Shallots and Tomatoes fine.If using Tamarind instead,soak it in warm Water for 15 minutes and extract the Pulp.
Grind the shredded Raw Coconut with half the chopped Shallots and Black Pepper Corns and a little warm Water to a very fine paste.Add the Rice Flour and grind for 30 seconds more to ensure a smooth paste.
Keep the Coconut Milk ready.
METHOD
RICE
Boil the soaked Rice in the same Water it was soaked in till cooked.Strain in a colander to remove the starch.
CURRY
Heat Coconut Oil in a wok and lower flame.Add the remaining half of the chopped Shallots and saute till crisp and brown.Add the Asafoetida Powder and saute for 30 seconds more.Add the finely chopped Tomatoes and the Turmeric Powder.Saute till Tomatoes are soft and pulpy.Add the Red Chillie Powder,Brown Cane Sugar and Salt to taste.Add 1 cup of Water and arrange the Besan Balls in this Curry.Cover and simmer on low flame till cooked through.
Or if using Tamarind juice,first sprinkle in the Turmeric Powder and saute for 30seconds.Pour in the Tamarind Juice and add the Red Chillie Powder,Brown Cane Sugar and Salt to taste.Pour in 1cup of Water and arrange the Besan Balls in this.Cover and simmer on low flame till cooked through.
Mix the finely ground Raw Coconut Paste with a little Water to thin it.Pour in this Coconut Mix into theCurry and shake the wok gently to mix well.Cook uncovered on low flame till this Curry bubbles.Pour in the Coconut Milk and again shake the wok gently to mix it in.Do not use a spoon to mix because this causes the Water and Coconut Solids to separate.Heat through on low flame till this bubbles again.Serve hot poured over steamed Rice.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
RICE
Pick,clean and wash Rice.Soak in a large amount of Water for 15-20 minutes.
FOR THE KOFTAS
Cut 0.5" thin slices of Raw Coconut or use the shredded Raw Coconut.Chop Shallots,Green Chillies and Coriander Leaves fine.In a mixing bowl put the Flour, chopped Shallots,Raw Coconut,Green Chillies and the Coriander Leaves.Add the Salt to taste,Curry powder,Coriander-Cumin Powder, Sesame Oil,Lemon Juice,Sugar and the Turmeric Powder.Mix well to form a dryish dough.Press this Dough tightly into evensized round Balls and keep ready.
FOR THE CURRY
Chop the Shallots and Tomatoes fine.If using Tamarind instead,soak it in warm Water for 15 minutes and extract the Pulp.
Grind the shredded Raw Coconut with half the chopped Shallots and Black Pepper Corns and a little warm Water to a very fine paste.Add the Rice Flour and grind for 30 seconds more to ensure a smooth paste.
Keep the Coconut Milk ready.
METHOD
RICE
Boil the soaked Rice in the same Water it was soaked in till cooked.Strain in a colander to remove the starch.
CURRY
Heat Coconut Oil in a wok and lower flame.Add the remaining half of the chopped Shallots and saute till crisp and brown.Add the Asafoetida Powder and saute for 30 seconds more.Add the finely chopped Tomatoes and the Turmeric Powder.Saute till Tomatoes are soft and pulpy.Add the Red Chillie Powder,Brown Cane Sugar and Salt to taste.Add 1 cup of Water and arrange the Besan Balls in this Curry.Cover and simmer on low flame till cooked through.
Or if using Tamarind juice,first sprinkle in the Turmeric Powder and saute for 30seconds.Pour in the Tamarind Juice and add the Red Chillie Powder,Brown Cane Sugar and Salt to taste.Pour in 1cup of Water and arrange the Besan Balls in this.Cover and simmer on low flame till cooked through.
Mix the finely ground Raw Coconut Paste with a little Water to thin it.Pour in this Coconut Mix into theCurry and shake the wok gently to mix well.Cook uncovered on low flame till this Curry bubbles.Pour in the Coconut Milk and again shake the wok gently to mix it in.Do not use a spoon to mix because this causes the Water and Coconut Solids to separate.Heat through on low flame till this bubbles again.Serve hot poured over steamed Rice.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
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Member Ratings For This Recipe
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1 of 1 people found this review helpfulHi - I was wondering if this is similar to Mali Kofta? - 2/12/10
Reply from KOMAL53 (2/12/10)
These balls are somewhat like Lauki(Doodhi/Ghia/Lau) Koftas or round Muthias in Coconut gravy---Malai koftaas are richer in both taste and Calories.
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