Bibbe Songh

Saungh/songh is a spicy dish from the GSB’s of South Canara. It goes well as a side dish along with meals or as an accompaniment to dosa ,idli idli or even shevai .There are already many versions of this dish using different veggies and pulses in the blog drafted by me and my blogger friends and can be found under side dishes or Spicy dishes in the Archives .Sharing one more version of the songh using tender cashews called bibbo in Konkani. This is a much loved dish by everyone …hope you all too try and love this as much as we do.

INGREDIENTS:

1. 1 cup of bibbo (tender fresh ones OR dried ones)
2. Onions chopped (need not be fine) for sauteeing + pressure cooking – 2 nos.
3. Red chillies roasted – 4 to 5
4. 2 tbsp of coriander seeds
5. Marble sized tamarind
6. Tbsp of coconut (optional)
7. 2 potatoes cubed (optional)
8. 3-4 tbsp of oil (preferably coconut)
9. Salt to taste

METHOD:

• Soak the cashews in warm water for 30-40 minutes and deskin them .
• Wash thoroughly and split them into two.
• Pressure cook it for 2-3 whistles along with the chopped onion and cubed potatoes (if using).
• Meanwhile grind the red chillies,coconut (if using),coriander seeds and tamarind to a paste (need not be too fine)
• Heat oil in a pan/kadhai and add the chopped onions and saute till they are slightly pink.
• Now add the ground paste and saute for 8-10 minutes or till oil separates at the edges.
• Add the pressure cooked cashews,salt and water as required to adjust the consistency .
• Let it simmer on low flame for 10-12 minutes .
• Switch off the gas and drizzle some coconut oil if you prefer .

The delicious amchi curry songh is ready to be relished as an accompaniment or side dish

The below picture is of bibbe songh made using coconut while grinding whereas the first picture above is without coconut.I have added potato in the coconut version so it can also be called as bibbo-batate songh.

The bibbo batate songh is a variation which is prepared when it is served during family functions or any get togethers. I learnt this version from my cousin who told me that adding coconut gives a nice texture and volume to the dish and potato helps in getting a nice consistency.Both the versions tastes equally delicious though I personally loved the potato one. Recently enjoyed it as an accompaniments with Shevai…using white rice/dosa rice and coconut .

NOTES:

1. I have used dried cashews with skin.
2. Whichever cashews you are using..do remember to soak it for 30-40 minutes in warm water.
3. Coriander seeds are added as such without roasting.
4. Adjust red chillies as per your spice level.
5. Drizzling of coconut oil at the end is optional.