Friday, April 22, 2016

MAGGE & MASHINGASAANG KODDEL

MAGGE & MASHINGASAANG KODDEL

A "Koddel" is a spicy coconut-based curry which we make in our GSB community. This can be made with pulses or with vegetables like raw banana, Mangalore Cucumber etc. Today I share my recipe for a koddel made using Mangalore Cucumber (which we call, "Magge" in Konkani) and Drumsticks, which we call, "Mashingasaang" in Konkani.).

Magge is called, "Mangalooru Southekai" in Kannada. While it is strictly speaking called, "Field Marrow" it is variously know in India as Mangalore Cucumber, Madras Cucumber, and even Malabar Cucumber. Elsewhere in this blog you will find the recipe for Magge Polo where we make dosas using Mangalore Cucumber.

The addition of raw rice while grinding coconut gratings etc is optional but I always do this as it impoves the texture of the ground masala. Magge Koddel is served as a curry with rice in the main meal



Ingredients:
  • Mangalore Cucumber (Magge), cut into bite-sized pieces, 2 cups
  • Drumstick (Mashinasaang), 1
  • Coconut Gratings, 1 cup
  • Roasted Byadgi Red Chillies, 7
  • Tamarind, size of a small marble
  • Raw Rice, washed, 1/2 tsp
  • Garlic Pods, lightly crushed, 10
  • Salt, to taste
  • Oil, for seasoning, 2 tsp 
Method:

Wash, peel and cut the magge into bite sized pieces after removing the core and seeds
Cut the drumsticks into 1 inch to 1 & 1/2 inch pieces and remove the skin
Cook the magge and drumsticks separately in required amount of water after adding a little salt, taking care not to overcook them. Keep aside.
In a mixer, grind together coconut gratings, roasted red chillies, tamarind, and raw rice to a fine paste adding just the required amount of water
Add the paste (masala) you have ground to the cooked magge and drumstick
Check for salt and add more only if required as per taste
Add a little water to get a curry-like consistency and bring to a boil then allow it to simmer for a few minutes
In a small pan, add oil and when it gets hot add the lightly crushed garlic
Saute till it gives off a good aroma and turns a golden brown
Lastly, pour this garlic seasoning on to the curry
Serve hot with rice