Sunday, February 24, 2013

Gulla Puddi Saglen

Gulla means bubble or round. Gulla is also a kind of brinjal or eggplant grown in and around Udupi. Matti Gulla is specially grown in a place called Matti or Mattu near Udupi.

Legend has it that Vadiraja, a seer belonging to Dwaitha school  gave the seeds of this gulla to the poor locals to plant in this soil to get the  unique ash green coloured small variety of brinjals that are sweet and delicious. They grow only during the spring season and when summer catches up, their season is over. If you try to grow them at diffrent place with different soil conditions, you will get the normal shiny big brinjals instead of matti gulla!

Matti Gulla is dear to Madhwa brahmins who make various curries like bolu huli, mudde huli, gojju, menaskai and ennegai. They offer gulla preparations to Lord Krishna at Krishna Mutt as naivedyam and serve it as prasadam to the devotees.

We GSBs have improvised the dish gulla saglen and prepare Gulla Puddi Saglen that resembles the Ennegai that Madhwa Brahmins make. The use of jaggery enhances the taste of gulla and drumstick gives the dish better flavour and is a rich source of  mineral supplements. Most of the GSBs prepare this dish in the high season of Matti Gulla.
Matti Gulla - 250Gms
Drumstick - 1 cut into 1.5" long pieces
Grated Coconut - 1 cup
Urad Dal - 2 Tsp
Coriander seeds - 3 Tsp
Red Chillies - 4 short and 4 long
Turmeric powder - A pinch
Tamarind - Size of its seed
Jaggery - A small piece
Salt - To taste
Mustard seeds - 1/2 tsp
Curry leaves - A sprig(Optional)
Coconut Oil - 2 Tsp

Wash gulla and cut the stem.
Make gashes on them or cut into 1" chunks.
Roast the chillies, coriander seeds and urad dal with little oil till crisp and aromatic. 
Grind to a coarse paste along with the grated coconut, jaggery, tamarind and turmeric powder using little water.
Reserve the water used for washing the grinder.
The ground masala should be thick and dry.
In a thick bottomed kadai, heat coconut oil and season with mustard seeds and optional curry leaves.
Roast the ground masala paste till oil leaves the sides.
Add the gulla and drumstick pieces, salt to taste and the water obtained from washing the grinder.
Cover and cook till gulla is just tender but not mashed.
Raise the heat, allow the masala to get dry, while mixing gently and taking care not to burn the masala or the cooked veggies.
Serve with rice and daalithoi.

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