Hello Friends.. Today I am sharing the very popular konkani delicacy and my most favourite lunch meal that is "Pej ani Vali Ambat".
Pej ( rice gruel) is boiled pre-boiled rice with liquid starch in it . Pre boiled rice is known as Udake tandool, in konkani language .Pej is known by many names like ganji, kanji etc .People have it for lunch and also enjoy for dinner during summer times. Pej always keeps the body cool and also very light on your digestive system . The best side dish enjoyed with Pej is Vali Ambat, is the coconut based malabar spinach curry. Vali bhajji (Malabar spinach) is always available at the backyard of every konkani houses mainly grown during summer season. These have good source of vitamin C and iron and fiber. You can look into the below image, if you are not familiar with this leafy vegetable. Vali ambat taste great when dried shrimps are added into it.Sometimes people prefer to use fresh or dried mussels. But I like dried or fresh shrimps/prawns into this particular dish. The combination of Pej and Vali ambat makes the meal heavenly delicious. Do try it once and let me know your comments.
- Preboiled rice (Udake tandool) - 1 cup
- Water - 5 cups
- Salt to taste
- Wash the rice and soak it for 30 minutes into water
- Bring the water to boil into big pot.
- Turn the flame to medium and add the soak rice into the boiling water.
- Let the rice cook on medium flame to low flame. This make take 40 to 45 minutes.
- Do not cover the pot with the lid, the starch will overflow the pot . To avoid the mess keep the cooking pot open.
- The rice should be cooked till it completely soft. Once the rice is completely cooked, turn off the flame.
- At the time of cooking, more hot water can be added if required.
- At the time of serving mix in the required amount of salt .
For Vali Ambat
- Vali bhajji ( Malabar spinach) , chopped - 2 cups
- Onion, medium -1
- Garlic cloves - 3 to 4
- Dry / Fresh coconut - 1/4 cup
- Dry red chillies -4
- Black peppercons - 2
- Coriander seeds - 1&1/2 tbsp
- Tumeric powder - 1/4 tsp
- Tamarind extract - 1/2 tsp
- Dried shrimps (head removed) - 1/4 cup
- Salt to taste
- Oil - 1 tbsp
- Wash the vali bhajji (spinach leaves) and finely chop them.
- Clean the dried shrimps and soak them into little water for 15 minutes.
- Cook chopped vali bhajji, soaked dried shrimps, chopped onion with pinch of tumeric.
- Dry roast the dry red chillies, coriander seeds and dry coconut. Grind it to smooth paste.
- Then mix in the grinded masala and salt into cooked bhajji. Add sufficient water to bring it to the gravy consistency.
- Add tamarind extract to the gravy and cook till gravy is completely done. Turn off the flame.
- Heat the oil. Add in the chopped garlic and saute until the garlic are lightly brown. Mix the tempering into curry and close the lid immediately to retain the flavour of garlic.
- Serve hot with pej ...Enjoy!!!