I have heard a lot about koddel before, but I had never cooked it. It is more popular in South Kanara and it is not made at our place. I found this recipe in Udupi special article in a Kannada weekly. Puli – sour and koddel – gravy, is a sour gravy.
I had seen ash gourd many times in Indian store. But never bought it. So when I saw this recipe, I tried it with ash gourd – kuvaLe(Konkani) or budi kumbaLa kayi(Kannada), (I hope these names are correct). This turned out to be very tasty. Too good to be true. It is sweetish by jaggery, sour from tamarind and has a very strong aroma of coconut oil.
This is no-coconut version. Click here for the version with coconut.
2 cups big pieces of ash gourd
1 cup toor daal
2 tea spn sarina pudi
1 tbl spn coconut oil
1/2 tea spn mustard seeds
1/2 tea spn urad daal
1 red chili
4-5 curry leaves
1/2 tea spn tamarind extract or 5-6 pieces of tamarind
1 tbl spn jaggery
2-3 green chilies
2-3 strands of coriander leaves
A pinch turmeric
A pinch asafoetida
I didn’t use coriander leaves and curry leaves since I did not have them.
Cook toor daal with turmeric.
Take thick juice of tamarind (if using whole tamarind). Cook the ash gourd pieces in 2-3 cups in water with jaggery, green chilies, tamarind and salt. When the pieces are cooked, add sarina pudi, daal, coconut oil and cook. Add coriander leaves and cook again.
Heat a little oil and add mustard seeds. When they start popping, add urad daal, asafoetida. Add curry leaves, broken red chilies. Add this seasoning to the daal and mix well.
Serves : 3-4
Preparation time : 20mins