Kali Tori Ani Kooka koddel / Black Tur And Chinese Potato Curry Seasoned with Garlic .... Yumz .... An awesome Konkani Saraswat's Favourite Dish ...... I love it with Ukada Rice / Red Boiled Rice ..... Yumz .... Enjoy ....
Koddel has been posted end number of times as its one of my favourite dishes that goes well with red ukda rice / red boiled rice. Koddel is a dish that is seasoned with garlic by and large and it imparts lovely garlic flavour to the dish which gives it a distinctive taste. I have posted the dish often with different combinations here before. This is no different from it, in fact there is only one root tuber along with pulses similar to previously posted recipes. However, if you wish to avoid garlic the same can be prepared with mustard and curry leaves seasoning which we call gashi and is done on festive occasions when we avoid onions and garlic. I will soon be cataloging a list of konkani dishes and their appropriate names through which we distinguish the curries. Like gashi, koddel, ambat, butthi etc. Please do keep an watch on my Blog and message me for any query. I will be only glad to help. I have added in kooka / Chinese potato to this curry which is in season now. However, if not available in your vicinity or for any reason you want other choices you can add in bikkands (jackfruit seeds) or raw jackfruit, suran too. You can also add Hogplum(Ambado) or Bimbul to this curry. In which case to do not add tamarind while grinding. Add it when you add the masala and cook together.
Wash and soak 3 cups of kali tori / black tur overnight in plenty of water. Pick the pulse properly before soaking, as sometime they tend to have stones. Next day wash again in plenty of water and drain of the water. Put them in a pressure cooker adding enough of water. The level of water should reach about ¼ inch above the tur / tori in the cooker. Pressure cook to 3 – 4 whistles. Remove, keep aside and let cool.
When the pressure drops from the cooker and you are able to remove the lid add the tur / tori in a stainless steel vessel along with the water in which the kali tori / black tur was cooked. Add it to the kooka / Chinese potatoes to tori / tur in the vessel. Check the water level. If needed only then add in water. Put the vessel on gas and bring all to a boil to cook the kooka / Chinese potatoes. Lower the heat to medium and cook till the kooka / Chinese potato are almost cooked. Do keep an eye on the water level.
Masala to be ground : Grind to a fine paste 2 heaped cup of freshly grated coconut with 10-12 kashmiri red chillies and a small marble sized tamarind with as little water as possible. Remove and add the masala to the cooked ingredients in the vessel. Mix the masala well, add in water if necessary to bring to a thick gravy consistency. Add salt to taste and bring to a boil. Lower the heat and simmer for 5-10 minutes.
For Tempering : Heat 1tblsp oil in a small kadai. Add about 10-12 peeled and mashed garlic mashed / crushed a bit, when browned pour over the curry and cover with a tight lid. Do not peel off the garlic completely you can keep on a little bit of the skin to it. It tastes awesome as the skin imparts more flavour to the curry. But if you wish you can peel of the skin completely too. The choice is yours. But do try this out.
Keep the curry aside for 10-15 minutes covered, for the flavours to seep in properly into the curry. The curry is now ready to be served. Serve the koddel hot with rice / ukda rice (Red boiled rice) or roti. You can serve this dish with Idly too.