Monday, August 19, 2013

PULIKODDEL : CURRY OF ASH GOURD IN COCONUT MASALA

PULIKODDEL : CURRY OF ASH GOURD IN COCONUT MASALA

Since we are from the old South Kanara district of Karnataka, you will find many Konkani dishes in this blog. Today's recipe is of a dish called "Pulikoddel" which is made of ash gourd. The highlight of this dish is that it is sweet, sour, and spicy at the same time. 

This is a Konkani delicacy which my Mom used to make very often. Fortunateluy we liked ash gourd ( called Petha in Hindi, Poosinikai in Tamil, and Kumbalkai in Kannada) which is one of the main ingredients. We call it Kuvale in Konkani.

We make this dish for festive occasions as it does not have onions or garlic in the ingredients. It is a side dish which accompanies the main meal.



Ingredients:
  • Ash gourd, 250 gms
  • Coconut gratings, 3-4 tbsp
  • Red Chillies, 8
  • Coriander Seeds, 3 tsp
  • Methi Seeds, 1/4 tsp
  • Urad dal, (Black gram dal), 2 tsp
  • Channa dal, (Bengal gram dal), 2 tsp
  • Turmeric powder, 1/4 tsp
  • Rice, 1 tsp
  • Jaggery, grated, 3 tbsp
  • Tamarind, marble -sized ball
  • Til (Sesame seeds), 1 tbsp
  • Hing, (Asafoetida), a large pinch
  • Salt, to taste
 For tempering:
  • Mustard seeds, 1/2 tsp
  • Curry leaves, 1 sprig
  • Coconut Oil, 1 tbsp
Method:
Wash, peel and cut the ash gourd into medium-sized pieces
Cook it till becomes tender, but not mushy and keep aside
In a kadai, heat a little oil and roast the coconut gratings, red chillies, coriander seeds, methi seeds, urad dal, channa dal, hing, and rice separately till they are golden
Dry roast the sesame seeds
Grind together all the roasted ingredients along with tamarind to a coarse paste using a little water
Add the grated jaggery, salt to taste and the ground paste to the cooked ash gourd
Add a little water, mix well and bring the gravy to a boil
Let it simmer for a few minutes, and then switch off the gas
Finally, season with mustard seeds and curry leaves in coconut oil