Recipe courtesy: Jaya V Shenoy's cook book 'Oota Upahaara'
This is a typical Shivalli Brahmin side dish more popular in Udupi and parts of Bantwal and Puttur. The sweet and sour curry goes well with rice and rasam/daalithove. Puli Koddel is also popular among the GSBs and we make it for temple festivals and religious functions, since this has no added garlic or onion in it.
You may prepare Puli Koddel with ash gourd, Yellow Cucumber or with Udupi Gulla or Brinjal. Matti(Mattu) Gulla gives the best results. Now is the season for gulla and here is this divine dish!
Ingredients:
Ash Gourd(Peeled and cubed)/Yellow Cucumber cubed/Gulla cubed - 250Gms
Red chillies - 8
Coriander Seeds - 3 Tsp
Urad Daal - 2 Tsp
Chana Daal - 2 Tsp
Turmeric powder - 1/4 Tsp
Sesame Seeds - 3 Tsp washed and dry roasted
White Rice - 1 Tsp
Grated Coconut - 3 Tbsp
Jaggery - Size of a lemon grated or powdered
Coconut Oil - 1 Tbsp
Tamarind - Size of a cherry
Mustard Seeds - 1/2 Tsp
Curry Leaves - 1 Sprig
Asafotoeda - A pinch
Salt - To taste
Method:
Heat little oil and roast red chillies, coriander seeds, urad daal, chana daal, asafotoeda, rice and grated coconut one by one, till golden.
Grind all the roasted ingredients along with the roasted sesame seeds and tamarind to a coarse paste using little water.
Cook the vegetable pieces in little boiling water till just tender. Take care not to over cook.
Add jaggery, salt to taste and the masala. Add little water if necessary.
Bring to a boil, then switch off the heat and season with mustard seeds and curry leaves in oil.
This is a typical Shivalli Brahmin side dish more popular in Udupi and parts of Bantwal and Puttur. The sweet and sour curry goes well with rice and rasam/daalithove. Puli Koddel is also popular among the GSBs and we make it for temple festivals and religious functions, since this has no added garlic or onion in it.
You may prepare Puli Koddel with ash gourd, Yellow Cucumber or with Udupi Gulla or Brinjal. Matti(Mattu) Gulla gives the best results. Now is the season for gulla and here is this divine dish!
Ash Gourd(Peeled and cubed)/Yellow Cucumber cubed/Gulla cubed - 250Gms
Red chillies - 8
Coriander Seeds - 3 Tsp
Urad Daal - 2 Tsp
Chana Daal - 2 Tsp
Turmeric powder - 1/4 Tsp
Sesame Seeds - 3 Tsp washed and dry roasted
White Rice - 1 Tsp
Grated Coconut - 3 Tbsp
Jaggery - Size of a lemon grated or powdered
Coconut Oil - 1 Tbsp
Tamarind - Size of a cherry
Mustard Seeds - 1/2 Tsp
Curry Leaves - 1 Sprig
Asafotoeda - A pinch
Salt - To taste
Method:
Heat little oil and roast red chillies, coriander seeds, urad daal, chana daal, asafotoeda, rice and grated coconut one by one, till golden.
Grind all the roasted ingredients along with the roasted sesame seeds and tamarind to a coarse paste using little water.
Cook the vegetable pieces in little boiling water till just tender. Take care not to over cook.
Add jaggery, salt to taste and the masala. Add little water if necessary.
Bring to a boil, then switch off the heat and season with mustard seeds and curry leaves in oil.
5 comments:
Awesome!! I prepared it. Tasted like mangalore temple koddel. Thank you.
Good day. Ths for all the lovely Post.. For the Puli Koddel you have mentioned urad dal in the ingredients & Tuvar dal (To be roasted) in the method. so which dal should we use? Thks once again for the recipe.
Vanita Amin, that was a mistake, since corrected. Thanks for pointing it out. It must be urad daal.
Superb recipe!!! Tried it and it was a hit at home. Thanks for the recipe 😊
Archana Acharya, I am happy you liked it. Thank you for following our recipes.
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