Puli Koddel

During my initial trials in cooking,I’ve collected many a cookbooks hoping that it will help me in becoming a great cook.I had an urge to turn to the cookbook sections whenever we went for book shopping,even in libraries,I started searching for cookery books.I bought many books,but there are only a few ones which I can trust(in terms of foolproof recipes).Dakshin Bharat Cookbook by Jaya.V.Shenoy,is one of those.Whenever in doubt,I just go through the recipes and I come up with traditional Mangalore(South canara) cuisines with the flip of a page..!!

I had grand plans for Diwali this year,I even had the menu planned for lunch and the list of sweets to be made.Puli Koddel was one such dish which I wanted to make since I had heard so much about it, which was usually made during festivals and such special occasions.So,last week,I made a trial version so that I could make it easily on Diwali without any hiccups.It is usually made with Ash gourd,Brinjal or Coloured cucumber.I made it with ash gourd and cucumber.It came out great,only thing,it is a sweet curry so hubby kind of ignored it.Luckily,we went to Blr for Diwali and ma-in-law prepared it for us.It is a sweet side dish to be had after lunch and is an acquired taste.

Puli Koddel

Ingredients

Ash gourd – ¼ piece of one medium sized ash gourd
Red chillies – 5-7
Coriander seeds – 3 tsp
Urad dal – 2 tsp
Channa dal – 2 tsp
Haldi – 1 tsp
Thil seeds – 3 tsp
Raw rice – 1 tsp
Coconut gratings – 3-5 tbsp
Jaggery -1 piece(lime size)
Oil – 2 tbsp
Tamarind – 1 small piece

For seasoning

Mustard seeds – ½ tsp
Curry leaves – 1 sprig
Salt to taste
Hing/asafoetida – 1 tsp

Method

Roast coriander,urad dal,channa dal,haldi,hing,rice,coconut gratings,red chillies and thil seeds with a little oil,till brown.
Grind all the ingredients with tamarind coarsely.
Wash and peel ash gourd and cut into medium sized pieces.
Cook in a little water till soft.
Add jaggery and salt to taste.
Mix the ground masala and add required quantity of water,but do not make it too thin.
Bring to boil and season with mustard and curry leaves in oil.
Serve hot!