"Magge Puli koddel/South Indian Cucumber Curry" ... A Konkani Saraswat delicacy prepared usually with ash gourd, but is also prepared with magge, seemebadakai etc. too ... This is a medium sweet~spicy curry that goes very well as side dish with both Dal-Chawal or Roti-Chapati ... Yummy Yumz .......
** Puli koddel is a dish that is prepared by and large using the veggie Ash Gourd / Kuvale. But your can prepare the same using Magge (South Indian cucumber), Seemebadanekai (Chow Chow) etc. This is a semi thick gravy based curry served as side dish along with Dal-Chawal and other dishes at lunch or dinner time. This dish is also prepared in temples during Car Festival / Teru or some other festivals. But then Ash Gourd is used in the preparation. It is believed that during pooja times like Satyanarayan Pooja etc. Ash Gourd should be used in preparation of a dish, or at least a piece is added on to the other vegetable preparation. So many a times either puli koddel or kuvale sasam is prepared extensively by Konkani Saraswat’s. I hardly prepare this dish as it is sweetish dish with medium spice level and somehow in my home we love spicier dishes without the addition of gud / jaggery. Having said this you can make it slightly spicier if you wish. The dish is tangy as tamarind is added in slightly heavier dose to the curry. In asll a khatta meetha less spicy dish that is loved by children the most.
** This dish goes very well with roti / chapati too and many a times I prepare this when I want to prepare roti or poori. That is the best combo for me but my Mother loves this dish as it is and always asks me to prepare the same whenever she comes to stay over. I had purchase a large Magge / South Indian Cucumber so decided to prepare using the half of it as puli koddel. It does taste yummy. This curry tastes best with water based veggies, ie a vegetable that has lots of water content in it like Ash Gourd, South Indian Cucumber, Chow Chow etc. The vegetable somehow pulls in the flavor of the curry very much making the pieces very tasty when munching on. You can use any vegetable of your choice in preparing the curry. I have used all three, but since it was before my blogging days, and also last time I prepared the same with ash gourd I could not click the pictures as I was late and my guests had already arrived. So here it is today, with magge / south Indian cumber.
** Here is to the preparation of the authentic style of puli koddel …
** Ingredients :
Magge / South Indian Cucumber / Southekai : one small say 500-600 gms.
** For Masala to be Ground :
Coconut : ½ cup freshly grated
Red Chilly : 8-10
Coriander Seeds / Kothimbir / Dhania : 3 tblsp
Urad Dal / Black gram dal : 2 tblsp
Chana Dal / Bengal gram dal : 1 tblsp
White Til / Sesame / Tilu : 3 tblsp
Raw Rice / Tandulu : 1 tblsp
Hing / Asafoetida Powder : 1 tsp
Turmeric / Halid Powder : ½ tsp
Tamarind / Chinchama : 2 small marble sized balls.
Jaggery / Gud / Goda : 50 gms grated
Salt to taste
Oil : 2 tblsp
** For Tempering :
Oil : 1 tblsp
Mustard Seeds / Sasam / Rai : 1 tsp
Curry Leaves / Karbev / Kadipatta : 10-12
** Cut the Magge / South Indian Cucumber into one inch sized pieces after removing the center seeds. There is not need to remove the skin of magge, you can just dispose it off as you eat the same. I never remove it as it retains the piece well. But some people do so. So its upto individual liking. Wash and put them in a pressure cooker pan along with a pinch of salt and haldi powder and a little bit of tamarind water and pressure cook on medium flame to one whistle only. Remove and keep this aside ready.
** Note : Do not discard the inner seeds with the jelly like flesh around it. You can put it in the fridge and use it later in the preparation of an awesome kadhi that goes very well with hot rice. I will be sharing the link of the same which I posted some time back at the bottom of this recipe, please check on the same and do try it out, it is really very tasty.
** For the Masala : Heat 2 tblsp oil in a thick bottomed kadai, when hot lower the heat and add in the urad dal and fry till the color changes slightly, immediately add in first hing, let it melt, then add coriander seeds, chana dal, white til, raw rice, turmeric, and red chilly cut into pieces. Fry for a few minutes and then add in the coconut and continue frying till all the ingredients are well roasted and the color changes slightly and you get a lovely aroma. It may take about 4-5 minutes.
** Put the roasted ingredients into a mixer grinder along with tamarind and grind to a semi smooth paste. The ground paste should be slightly fine rava texture and not very fine. But if it does turn out smooth do not worry, it taste good too.
** Add in the ground paste into a thick bottomed kadai. Add in the grated jaggery, salt to taste and mix well. Cook on medium flame mixing well till you see bubbles appearing. Now add in the cooked magge / south Indian cucumber along with the cooked water and mix all well. Once the curry is well boiled and done. Remove and keep it aside.
** Note : Remember to not add in excess water initially as you can add in the cooked water. The gravy is semi thick, so do not add more water and make it thick. Though once it gets cooked properly or once the curry settle down, in a few hours it does become thick coz. of the urad dal and rice added to the masala which actually thickens the texture of the curry while giving it a fantastic aroma.
** For Tempering : Heat oil in a small pan, when hot add in the mustard seeds, when they begin to splutter add in the curry leaves, fry a little bit and pour over the curry, cover with a tight lid the curry and keep it aside for a 30 minutes for the flavors to seep in properly.
** "Magge Puli koddel / South Indian Cucumber Curry" is done and ready to be served. A delicious Konkani Saraswat curry that is medium sweet~spicy which goes very well as side dish with both Dal-Chawal or Roti-Chapati. Do try this dish and relish with your family and friends. Do give me a feedback if possible.
** You can use the search option for "Magge / South Indian Cucumber" where you will get many more dishes prepared using it. Do try out various types of dishes to relish with dosa / Idly / roti etc. or with dal-chawal too. Enjoy the dishes with your family and friends and do give me a feedback if possible. You can also click on the link below for checking the same.
** For the Magge beeyeche (South Indian Cucumber seeds) Kadhi, please follow the link given below …
** An Earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you. I have also started a food group for "Konkani Saraswats" by the name "KONKANI DELICACIES" the link of which is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring".