Puli Koddel

Puli Koddel  -  Shobana Rao

Ingredients:
•Ash gourd, 250 gms
•Grated coconut, 3-4 tbsp
•Red chillies, 8
•Coriander seeds, 3 tsp
•Urad dal, (Black gram dal), 2 tsp
•Channa dal, (Bengal gram dal), 2 tsp
•Turmeric powder, 1/4 tsp
•Rice, 1 tsp
•Jaggery, grated, 3 tbsp
•Tamarind, marble -sized ball
•Til (Sesame seeds), 1tbsp
•Hing, (Asafoetida), a large pinch
•Salt, to taste

For tempering:
•Mustard seeds, 1/2 tsp
•Curry leaves, 1 sprig
•Coconut Oil, 1 tbsp

Method:

Wash, peel and cut the ash gourd into medium-sized pieces
Cook it till becomes tender, but not mushy and keep aside
In a kadai, heat a little oil and roast the coconut gratings, red chillies, coriander seeds, urad dal, channa dal, hing, and rice separately till they are golden
Dry roast the sesame seeds
Grind together all the roasted ingredients along with tamarind to a coarse paste using a little water
Add the grated jaggery, salt to taste and the ground paste to the cooked ash gourd
Add a little water, mix well and bring the gravy to a boil
Let it simmer for a few minutes, and then switch off the gas
Finally, season with mustard seeds and curry leaves in coconut oil,

                                 

Cooking With Shobana