I recently got a comment on my Surna Koot (elephant yam pickle) post from a really sweet reader who said she was pleasantly surprised to find a Konkani recipe on my blog. She had been following me for my baking recipes but never knew I was a Konkani too, just like her. All thanks to Mr Google for bringing up my Soorna Koot recipe and and connecting me with more of my Konkani family. ❤️

Even though I post many kind of recipes, what we eat regularly are dishes from our cuisine as that’s what comforts us the most. The flavours always takes us back to our childhood, those festive lunches together with family and the divine temple meals. Nothing can compare with the simple, soulful meals that are served at temples. ❤️

One dish that always reminds me of festivals and temple meals is Puli Koddel. This curry is a burst of flavours as you can see from the ingredient list itself and every bite is truly heavenly. ❤️

I know many of my Konkani friends already know the recipe and there might be changes in each of your recipe too but here’s sharing how I make it. Hope it is helpful to atleast some of you. Happy and healthy cooking ❤️

RECIPE:

Ingredients: ( 1 Cup = 240 ml )

1 medium sized Ash Gourd/ Kuvale/ Kumbalakayi/ Kumbalanga/ Petha (can replace with Mangalore cucumber or Bottle Gourd)

For masala:

1 Tbsp Coconut oil

1 Cup Coconut gratings

1 Tbsp white Sesame seeds/ Til

1 Tbsp Raw rice (uncooked)

1/2 Tbsp Coriander seeds

1 tsp Cumin seeds/ Jeera

1 tsp Mustard seeds

1 tsp Fenugreek seeds/ Methi

5 to 6 Dry Red chillies or to taste

1/2 Tbsp Tamarind paste or to taste

2 Tbsp Jaggery or to taste

A pinch of Asafoetida/ Hing

For seasoning:

1 Tbsp Coconut oil

1 tsp Mustard seeds

A sprig of Curry leaves

Salt to taste

Step by step recipe:

1. Wash and peel the Ash gourd. Remove the core. Now cut the white portion into bite sized pieces as shown.

2. Add to a bowl or pressure cooker with water just enough for it to immerse. Cook till it turns soft.

3. Meanwhile heat coconut oil in a pan and add in the order, mustard seeds, cumin seeds, fenugreek seeds, Coriander seeds, raw rice, sesame seeds, Red chillies and coconut gratings. Roast till the coconut turns brown in colour. Make sure the flame is medium to low as we don’t want to burn the spices. Remove from flame. Allow to cool.

4. When it cools down, add to a mixer along with tamarind paste, hing and jaggery. Grind to a smooth paste.

5. Now in a pan, combine the masala and the cooked Ash gourd pieces. Allow it to come to a boil on high flame and then cook on medium flame for about 10 mins so that the Ash gourd pieces absorb the masala. Also add salt. Check for the jaggery and tamarind paste. If needed, add more. Also adjust thickness by adding little water if necessary.

6. Now prepare seasoning by heating coconut oil, adding mustard seeds, allowing it to splutter, add curry leaves. When it turns crisp, remove from flame, pour over the curry.

7. Puli Koddel is ready to be enjoyed with rice and papad. For Konkanis reading this, we have it with Ukde sheeth ani batate happolu. Heavenly meal ❤️

Notes:

* As mentioned above, you can replace Ash Gourd with Mangalore cucumber ( Magge) or even Bottle Gourd (Gardudde). I do it when Ash gourd is not available.

* Even Ash gourd is available in different varieties and the one shown in the picture is what I used here. You can use any variety for this curry.

* The rice used in the masala is raw rice. Please don’t use cooked rice.

* Roast the ingredients on medium to low flame and don’t burn it. Else the taste of the curry will not be good.

* Red chillies, jaggery and tamarind measurements can change as per your individual preference. If you like it more sweet, you can add more jaggery, else one Tbsp will be enough. Same is for tamarind too.

* I have been sharing many Konkani recipes on the blog. Will share some of my favorites below.

* Tendle Kajjubi Upkari (ivy gourd cashew stir fry)

* Surna Koot (elephant yam pickle)

* Mashinga palle Sannamudho (drumstick leaves idli)

* Sambarpalli Chutney (ajwain leaves chutney)

* Magge Sasam (Mangalore cucumber curry)

* Muga Dali Kosambari (Moong dal salad)

* Chane usli/ Godu Phovu

* Undi – Piyava Gojju

* Thoushe mudho (cucumber idli)

* Thoushe Bhakri ( cucumber dosa)

* Surnali ( sweet spongy dosa )

* Magge Surnali ( Mangalore cucumber sweet dosa)

* Batat Phovu