I have heard a lot about koddel before, but I had never cooked it. It is more popular in South Kanara and it is not made at our place. I found this recipe in Udupi special article in a Kannada weekly. Puli – sour and koddel – gravy, is a sour gravy.
I had seen ash gourd many times in Indian store. But never bought it. So when I saw this recipe, I tried it with ash gourd – kuvaLe (Konkani) or budi kumbaLa kayi (Kannada), (I hope these names are correct). This turned out to be very tasty. Too good to be true. It is sweetish by jaggery, sour from tamarind and has a very strong aroma of coconut oil.
Ingredients: 2 cups big pieces of ash gourd 1 cup toor daal 2 tea spn sarina pudi 1 tbl spn coconut oil 1/2 tea spn mustard seeds 1/2 tea spn urad daal 1 red chili 4-5 curry leaves 1/2 tea spn tamarind extract or 5-6 pieces of tamarind 1 tbl spn jaggery 2-3 green chilies 2-3 strands of coriander leaves A pinch turmeric A pinch asafoetida Salt
I didn’t use coriander leaves and curry leaves since I did not have them.
Method: Cook toor daal with turmeric. Take thick juice of tamarind (if using whole tamarind). Cook the ash gourd pieces in 2-3 cups in water with jaggery, green chilies, tamarind and salt. When the pieces are cooked, add sarina pudi , daal , coconut oil and cook. Add coriander leaves and cook again. Heat a little oil and add mustard seeds. When they start popping, add urad daal , asafoetida. Add curry leaves, broken red chilies. Add this seasoning to the daal and mix well.
Serves : 3-4 Preparation time : 20mins
I am thinking of posting as many requested recipes as possible. But sometimes I can’t find the recipe and sometimes even though I have the recipe, I might not be able to cook it. So it gets delayed. Paneer 65 is one such dish. Every time I went to Indian store, I avoided buying paneer thinking I can make it at home. By the time I reached home, I was overcome by my laziness. But when I got one more request for this recipe recently, I thought of giving it a try immediately.
I made the paneer at home. I had read in many places that its not that easy task. So I had very less hopes of getting a perfect paneer . Luckily it came out very good. I searched for paneer 65 and found that each recipe was different than the other. So finally I tried this recipe which was adapted from more than one recipe and from what I had tasted in different restaurants in Bangalore. It came out very delicious. My husband, who does not like paneer , loved it.
Vee has mentioned about the origin of this dish in her chicken 65 recipe . I loved to read it.
Ingredients: 10-12 pieces of paneer 1/2 tea spn ginger-garlic paste 7-8 curry leaves 1/2 tea spn garam masala 1/2 tea spn chili powder 1 tbl spn maida or all purpose flour 1 tea spn besan (gram flour) Oil Salt
Method: Mix all the ingredients (except paneer , curry leaves and oil) with little water to get a paste. Now add paneer and mix well till all the pieces get a thick coating (if required, add more flours/spices). Leave this mixture for around 15mins. Heat oil and deep fry the paneer pieces taking care not to break the coating. Heat 1 tea spn oil in another pan. Add the curry leaves. Keep the paneer pieces on it, mix well so that all pieces get nice aroma of curry leaves. Fry it till the pieces get brown color. Serve hot.
Serves : 2 Preparation time: 30mins
