Friday, January 1, 2010

Puli Koddel - Puli Koddal - Curry made with Ash Gourd or Mogge or cucumber

This is a traditional and delicious South Kanara curry with a light coconut base. This is one of my mom's best tasting curries. As mom says - this is always made in temples - for communal lunch and dinners. I must say - there is something spiritually tsaty about this curry!!

Serves - 4
Preparation time - 40 minutes

puli koddel
Ingredients for Puli Koddel:

  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 for Puli Koddel:
  1. Roast the coriander, black gram, bengal gram, turmeric, asafoetida, rice, coconut 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!

4 comments:

  1. Tried this recipe, truly reminds me of the wedding feast in Udupi. Thank you so much for this recipe. It is delicious and accurate.

    ReplyDelete
  2. I like your sense of humor and sorry to have posted this comment here instead of at

    http://www.aayisrecipes.com/2007/04/30/white-pumpkin-sambarpuli-koddel-or-bolu-sambaru/comment-page-1/#comment-27756 where it belonged. This is actually the correct Puli Koddela recipe...unfortunately got confused by 4-5 windows being open....once again, I apologize. Thanks for the recipe.

    ReplyDelete
  3. Hi,
    I was looking particularly for this recipe, when I came across your blog. Since I always assumed it was a very elaborate dish, I followed the measurements exactly ( Usually I go by my eye-judgement). The dish came out so wonderful ( As my mom makes) and I'm very thankful to you for uploading it. Cheers and keep them coming.
    Best regards
    Akshata Kamath
    P.S: Its lot more worth than the 10$ you asked for ;)

    ReplyDelete
  4. Hi Akshata,

    Glad you liked the Puli Koddel; Encouraging comments make my efforts worthwhile. Keep dropping by.

    Cheers,
    Srikanth

    ReplyDelete

If you liked and used this recipe... please send in $10 (just kidding... just write a comment instead)