Jan 10, 2011

Puli Koddel

Puli Koddel

You will need

250 g ash gourd
1 cup water ( 100 ml )
Extra 3/4 cup to 1 cup water
1/2 teaspoon jaggery
1/2 teaspoon salt ( or to taste )

For the paste:

1 teaspoon oil
3 tablespoons coconut, grated
8 dried red chillies
2 teaspoon black gram dal
2 teaspoon Bengal gram dal
3 teaspoon coriander seeds
1/2 teaspoon raw rice
1/4 teaspoon hing ( asafoetida )
3 teaspoon til ( black sesame ) seeds ( wash and roast separately )
1 teaspoon tamarind paste or 1/4 cup tamarind juice

For seasoning:

1 teaspoon oil
1/2 teaspoon mustard seeds
1 spring curry leaves


Heat oil in an iron kadai. Roast coriander seeds, black gram dal, Bengal gram dal, raw rice, turmeric powder, hing, grated coconut and red chillies till golden color on medium heat ( 15 - 20 minutes ).

Wash til seeds and roast them separately.

Grind all the ingredients ( including til ) together with tamarind paste or juice in a mixer.

Skin ash gourd. Cut into pieces of medium size. Cook in 100 ml water till soft ( approximately 10 - 12 minutes on medium heat ). Add jaggery and salt to taste.

Mix the ground coconut masala, adding desired quantity of ( 3/4 cup - 1 cup ) water. Mix all the ingredients well. Bring to boil on medium heat. Remove from the heat.

For seasoning:

Heat 1 teaspoon oil in a pan. Add mustard seeds. When they begin to pop, add curry leaves and saute for 2 minute. Pour the seasoning over Puli Koddel and serve with Rice.

1 comment:

Priya Suresh said...

Very delicious gravy, new for me..