The monsoon specialty Gud Gud Alaambe(Laamb in Tulu) is also known as 'Thunder Mushroom'. It emerges from the ground amidst decaying foliage when the thunder showers hit the hilly regions of undivided Dakshina Kannada district and is available for a month or so. Locals crefully pick them, wash them and pack them to be sent to the surrounding cities and towns, also to distant Bangalore. Starting with a high price of Rs.400/- plus per kilo, in the hig season they are available at almost Rs.250/- per kilo. That's not the end.
Peeling(rather shelling) them is a laborious process. GSBs mostly relish these alaambes and they painstakingly remove the outer shell with a toothpick, a sharp knife or fork and collect the white spongy core, cook them with spices and prepare delicacies like Phannaupkari(song), Aambat and Bhutthi. GSBs also make Sannapolo(Savoury dosa) and Bhujias that tickle the taste buds when eaten with steaming red rice congi. Some modern generation people also make North Indian curries and Manchurian with alaambe. After cleaning alaambe, you may get hardly 200Gms of the core.
Garam Tawa is starting the monsoon specialties with Alaambe Phannaupkari, a simple but tasty spicy tangy curry that goes well with rice and daalithoi, congi, idlis(moode, khottige), shevai and chapathis(pooris and phulkas included). Please remember that alaambes grow on decayed foliage and they need thorough washing and cleaning. Unlike potato song or fish phannaupkari, the amount of chilli powder used should not be too much.
Ingredients:
Alaambe - 1 KG washed thoroughly and shelled.
Onions - 2 medium chopped
Tomato - 1 medium chopped(Optional)
Red Chilli powder - 2-3 Tsp
Tamarind - A small ball soaked in 1/2 cup water
Salt - To taste
Coconut Oil - 2 Tsp
Method:
Heat oil in a kadai.
Add a handful of chopped onions and fry till golden.
Add the remaining onion and fry till soft and transparent.
Add optional chopped tomato and fry till mushy.
Now add the red chilli powder and fry till raw smell disappears.
Add tamarind extract and alaambe.
Bring to a boil, add extra water if necessary.
Add salt to taste and cook for 2 mins.
Switch off the flame and cover the phannaupkari, keep for 5 mins and then serve hot.
Peeling(rather shelling) them is a laborious process. GSBs mostly relish these alaambes and they painstakingly remove the outer shell with a toothpick, a sharp knife or fork and collect the white spongy core, cook them with spices and prepare delicacies like Phannaupkari(song), Aambat and Bhutthi. GSBs also make Sannapolo(Savoury dosa) and Bhujias that tickle the taste buds when eaten with steaming red rice congi. Some modern generation people also make North Indian curries and Manchurian with alaambe. After cleaning alaambe, you may get hardly 200Gms of the core.
Garam Tawa is starting the monsoon specialties with Alaambe Phannaupkari, a simple but tasty spicy tangy curry that goes well with rice and daalithoi, congi, idlis(moode, khottige), shevai and chapathis(pooris and phulkas included). Please remember that alaambes grow on decayed foliage and they need thorough washing and cleaning. Unlike potato song or fish phannaupkari, the amount of chilli powder used should not be too much.
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| Alaambe Phannaupkari |
Alaambe - 1 KG washed thoroughly and shelled.
Onions - 2 medium chopped
Tomato - 1 medium chopped(Optional)
Red Chilli powder - 2-3 Tsp
Tamarind - A small ball soaked in 1/2 cup water
Salt - To taste
Coconut Oil - 2 Tsp
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| Raw alaambe |
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| Alaambe being shelled |
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| Alaambe core after shelling |
Heat oil in a kadai.
Add a handful of chopped onions and fry till golden.
Add the remaining onion and fry till soft and transparent.
Add optional chopped tomato and fry till mushy.
Now add the red chilli powder and fry till raw smell disappears.
Add tamarind extract and alaambe.
Bring to a boil, add extra water if necessary.
Add salt to taste and cook for 2 mins.
Switch off the flame and cover the phannaupkari, keep for 5 mins and then serve hot.
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| Alaambe Phannaupkari ready for serving |
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| A wholesome meal with Alaambe Phannaupkari, Paalak Paneer and Phulkas |
3 comments:
super like :D
How can i get it, when is the season? I stay in Bangalore . Please help.
Usually the season is during start of South West Monsoons, maybe by second week of June until almost end of June. There will be online sellers who send it by courier to Bangalore. If I come across such arrangement by reliable people, I shall let you know.
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