Wednesday, 18 September 2013

"Puli Koddel" - A Konkani festive/ temple meal delicacy

Puli Koddel" is a Sweet Ash gourd curry made during Konkani festivals.
Although white flesh of the ash-gourd is tasteless it is loaded with nutrients. It's an excellent source of vitamin B1 (thiamine), a good source of vitamin B3 (niacin), and vitamin C. It is also rich in many minerals like calcium. Its high potassium content makes this a good vegetable for maintaining a healthy blood pressure.
This dish is a staple in almost all meals served in our Konkani's Venkatramana temples anywhere in the world.This dish is slightly sweet and goes superbly well with the "Saaru" /Rasam.
This is another side-dish that does not contain any onion/garlic and can be called as "Sathvik food".

Serves 3
Ash gourd - 200 gms
To roast:
Urad dal split - 1 tsp
Chana dal - 1/2 tsp
Coriander seeds - 1 tbsp
Cumin seeds - 1/2 tsp
Turmeric - 1/2 tsp
Dry red chilly - 4
Sesame seeds (white til ) - 1/2 tsp
Coconut grated  ( fresh or dessicated) - 2 tbsp
To grind along with roasted ingredients:
Tamarind - 1 small piece
Jaggery - grated - 1/2 cup
Salt to taste
For seasoning:
Oil - 1 tbsp ( use coconut oil for authentic taste)
Mustard seeds - 1/2 tsp
Curry leaves - 1 handful

Take a heavy bottomed pan, dry roast all the ingredients under "To roast" , fry well till coconut becomes brown in color. Now switch off heat and allow to cool.
Meanwhile, remove the skin and seeds of the ash gourd, cut into cubes and boil in a cooker for about 10 minutes or till done.
Now wet grind the roasted ingredients along with jaggery, tamarind and salt to a smooth paste.
Take a large vessel, add the boiled ash gourd pieces and the ground paste and mix well.
The consistency of the curry is supposed to be thick so do not add much water.
Bring to boil.
Season with mustard seeds and curry leaves fried in oil.
Serve hot with steaming white rice, "Alvatthi" and "Saaru"/Rasam and enjoy a truly festive meal.

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