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Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Author: Home Chefs Cooking
Recipe type: Side dish
Cuisine: Konkani
Serves: 4 Servings
Ingredients: (1 cup = 250 ml)
Ash gourd 350 gm
Powdered jaggery 2 tbsp
Water for the gravy
Salt to taste
For the masala paste:
Sesame seeds 3 tsp
Coconut oil 1 tbsp
Byadagi dry red chilli 12 numbers
Asafoetida paste ¼ tsp
Bengal gram 2 tsp
Black gram 2 tsp
Black pepper 5 numbers
Curry leaves few
Coriander seeds 3 tsp
Grated coconut 1 cup
Turmeric powder ½ tsp
Tamarind gooseberry size
Water to grind
For the seasoning:
Coconut Oil 2 tbsp
Mustard seeds 1 tsp
Curry leaves few
Instructions:
1.Deskin ash gourd and cut into chunks. Rinse well and set aside.
2.Prepare a masala paste for the curry. Heat a pan and dry roast sesame seeds for few seconds.
3.Remove roasted sesame seeds onto a separate plate.
4.In the same pan add coconut oil and roast dry red chilli till crisp. Transfer to a same plate in which you have put sesame seeds.
5.Further add asafoetida paste and roast till golden brown. And transfer to a plate.
6.Further roast all the remaining ingredients adding one by one mentioned under ingredients column except tamarind.
7.Transfer all the ingredients to the plate and allow it to cool completely.
8.In a blender jar add all the roasted ingredients along with tamarind and grind without adding water into coarse powder.
9.Further add water in little quantities and make a semi thick coarse paste.
10.Heat a bottomed pan and add ash gourd chunks along with one cup of water.
11.Close the lid and boil till it is cooked perfectly. Further add masala paste and water to adjust the consistency.
12.Add salt and jaggery and mix well. Close the lid and take two boils. The consistency of the curry should be semi thick.
13.Turn off the flame once it is done. Further heat a small pan and add coconut oil for seasoning.
14.Crackle mustard seeds and curry leaves and drizzle over hot curry.
15.Serve puli koddel as a side along with rice, rasam or dal.
Note:
1.You can use asafoetida powder instead of paste.
2.You can use any refined sunflower oil to make this curry. But traditionally coconut oil is used in the preparation of puli koddel.
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