Puli Kodhel

This temple-style Mangalorean curry excludes onions and garlic, and is a festive favourite.

Puli Kodhel can be prepared using a variety of vegetables, but the common choice is Thauthe, also known as Mangalore Cucumber.

The key to a great Kodhel lies in properly roasting the masala ingredients. Til, Chana and Urad dals not only imbue the curry with a robust flavour but also thicken it to create a glossy, delicious dish. Topping it off with a coconut oil tadka fills the entire home with the tantalising aroma typical of festive lunches.

Puli Kodhel

Puli Kodhel, a temple-style Mangalorean curry that excludes onions and garlic, is a festive favourite. Puli Kodhel can be prepared using a variety of vegetables, but the common choice is Thauthe, also known as Mangalore Cucumber.

Servings 6 people

Ingredients

• 1 whole Thauthe Mangalore Cucumber: 200 – 250 gms with skin
• 3 tbsp. Grated Coconut: 2-3 tbsp
• 1/4 cup Jaggery
• Lime-sized ball of Tamarind
• 6-8 Byadagi Chillies
• 1 tsp Sesame Seeds
• 1 tsp Chana Dal
• 1 tsp Urad Dal
• 1 tbsp. Whole Dhania
• 1 tsp Whole Jeera
• 1/2 tsp Turmeric
• Salt as per taste

For the nesal/tadka

• 1 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 sprig Curry leaves: A sprig

Instructions

• Deseed and cut the Mangalore Cucumber into chunks, leaving the skin on.
• Boil it with salt to taste until tender.
• Dry roast the chillies, whole coriander, cumin, urad dal, chana dal, and sesame seeds.
• Add the grated coconut and turmeric to the pan and continue roasting until the coconut starts to brown slightly.
• Allow the roasted ingredients to cool down, then grind them together with the tamarind and jaggery to form a smooth paste.
• Add this ground paste to the cooked Mangalore Cucumber and bring it to a boil.
• Meanwhile, prepare the tadka. Heat the coconut oil and add the mustard seeds. Once they start to sputter, add the curry leaves. Pour this tadka over the boiling Kodhel and turn off the flame.
• Serve hot with rice, papad, and pickle. Enjoy your Thauthe Puli Kodhel!

Course: Lunch

Cuisine: South-Indian

Did you make this recipe?

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