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Puli Koddel – Curry made with Ash Gourd or Mogge or cucumber

January 1, 2010 Leave a comment

This is a traditional and delicious South Kanara curry with a light coconut base. This is one of my mom’s best tasting curries.

Serves – 4
Preparation time – 40 minutes

Ingredients:

  1. 1/4th Ash Gourd (also called Kuvale in Konkani, Petha in Hindi) – you can also substitute this with Magge (1 medium) or Cucumber (2 medium) or brinjals also.
  2. 8 red chillies
  3. 3 tsps coriander seeds
  4. 2 tsps urad dal (aka black gram dal, Uddina bele in Kannada)
  5. 2 tsps channa dal (aka bengal gram dal, Kadale in Kannada, Kothu Kadalai in Tamil)
  6. 1 small piece turmeric (or 1/2 tsp turmeric powder)
  7. 3 tsps til seeds (aka Ellu in Kannada, Tamil, Malyalam)
  8. 1 tsp raw rice
  9. 3 tsps cocnut gratings
  10. 1 lemon sized jaggery piece
  11. Marble sized tamarind lump
  12. 2 tsps oil – for seasoning/tempering
  13. 1/2 tsp mustard seeds – for seasoning/tempering
  14. 1 sprig curry leaves – for seasoning/tempering
  15. 1 small piece asafoetida – for seasoning/tempering
Method:
  1. Roast the coriander, black gram, bengal gram, turmeric, asafoetida, rice, cocunut gratings, red chillies, rice – with a spoon of oil, together – until brownish in color.
  2. Wash til seeds separately and roast them.
  3. Grind all above together, coarsely with tamarind
  4. Skin the ash gourd, cut to 2″ cubes, boil in little water until soft – with the jaggery and salt.
  5. Mix the above ground masala – add some more water to desire consistency (- same as sambar consistency)
  6. Bring to a boil and add seasoning – remove from flame.
  7. Enjoy with rice!

Categories: Ash Gourd, Curry, Koddel, Veg
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