Tuesday, June 3, 2014

Puli Koddel

Its an authentic Kokani dish which is made during festivals.This is not at all spicy so it can be given to children also
There is a slight twist from the original recipe in which grated coconut is fried along with masala items.But I added it towards the end
Ingredients
Part 1 - Boiling
  • Ash gourd / white pumpkin pieces - 2 cups
  • White channa - 1 1/2 cups
Pressure cook as gourd pieces for 3 whistles.Do not add water while doing so
Soak channa overnight and pressure cook for 5 whistles
Keep it ready

Part 2 - Masala Powder
  • Oil - 1 teaspoon
  • Red chilly - 6 nos
  • Channa dhal - 2 tablespoons
  • Urad dhall - 2 tablespoons
  • White sesame seeds / elu - 2 teaspoon
  • Coriander seeds - 1 teaspoon
  • Raw rice - 1 teaspoon
  • Tamarind - small ball
  • Turmeric powder - little
  • Jaggery powder - 1/2 teaspoon
Part 3 - Others
  • Coconut paste - 1/4 cup (grind coconut pieces with little water to a smooth paste)
  • Salt - 1 teaspoon - 1 1/2 teaspoons
Part 4 - Seasoning
  • Coconut oil - 1 teaspoon
  • Mustard seeds - 1/2 teaspoon
  • Hing - little
  • Curry leaves - little
Method
Step 1 - Masala Powder
  • Heat 1 teaspoon of oil first fry chillie in it
  • Then add the rest of the given items  one by one and fry it in a low flame
  • Cool and grind it to a powder
Step 2 - Puli Koddel
  • Take boiled white pumpkin / ash gourd pieces in a kadai with little water.Boil for 2 minutes
  • Add boiled white channa to it.Put salt in it and mix well
  • Dissolve the masala powder( prepared  in step 1) in little water and add it.Mix well
  • Close the lid and allow it to gel for few minutes
  • Add coconut paste and mix it once.Switch off the stove.stove. Colour will become slighly light
Part 3 - Seasoning
  • In a separate kadai heat coconut oil season with mustard seeds, hing and curry leaves
  • Pour the seasoning over the gravy
  • Now Puli Koddel is ready.Serve along with Oats Methi Dosa or any other dosa / hot rice