Serves - 4
Preparation time - 40 minutes
- 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.
- 8 red chillies
- 3 tsps coriander seeds
- 2 tsps urad dal (aka black gram dal, Uddina bele in Kannada)
- 2 tsps channa dal (aka bengal gram dal, Kadale in Kannada, Kothu Kadalai in Tamil)
- 1 small piece turmeric (or 1/2 tsp turmeric powder)
- 3 tsps til seeds (aka Ellu in Kannada, Tamil, Malyalam)
- 1 tsp raw rice
- 3 tsps cocnut gratings
- 1 lemon sized jaggery piece
- Marble sized tamarind lump
- 2 tsps oil - for seasoning/tempering
- 1/2 tsp mustard seeds - for seasoning/tempering
- 1 sprig curry leaves - for seasoning/tempering
- 1 small piece asafoetida - for seasoning/tempering
Method for Puli Koddel:
- 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.
- Wash til seeds separately and roast them.
- Grind all above together, coarsely with tamarind
- Skin the ash gourd, cut to 2" cubes, boil in little water until soft - with the jaggery and salt.
- Mix the above ground masala - add some more water to desire consistency (- same as sambar consistency)
- Bring to a boil and add seasoning - remove from flame.
- Enjoy with rice!