"Kali Tori- Magge Koddel/ Black Pigeon Peas- South Indian Cucumber Curry" served with Ukde SheetHa/ Red Boiled Rice ... definitely a scrumptious meal to be relished hot with family and friends .... Yummilicious ...
** Once again my favorite curry "Koddel" as I mentioned before, which I prepare almost every month atleast once. I already mentioned that the vegetable added along with the kali tori/ black pigeon peas always depends upon the season, however as magge/ South Indian Cucumber is always in season it is always dependable veggie to be added on to curries as it goes well combined with any pulses.
** The seasoning/ tempering/ pannaka for koddel is always losun/ garlic again a favorite among GSB Konkani Saraswats though if you want to avoid garlic for any reason you can always season it with Mustard Seeds and Curry leaves. The recipe is the same as for other koddel, however I am repeating the same here again for the sake of convenience. Do try it out and enjoy with family and friends.
** Here is my simple method of preparing "Kali Tori- Magge Koddel/ Black Pigeon Peas- South Indian Cucumber Curry" ... my style ....
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** Wash and soak 1 cup of Kali Tori/ Black Pigeon Peas in plenty of water over night or for 6- 8 hours. Wash well, drain off all water and then put it in a pressure cooker pan with fresh water, say about an inch above level of the peas. Cook on medium flame to 3-4 whistles, remove and let pressure fall on its own. When done check out if cooked and if need be again cook to 1-2 whistles on medium heat.
** Note : Kali Tori/ Black Pigeon Peas is sun dried peas that is slightly sweetish in taste. Dried pulses are always to be soaked well and pressure cooked to enable proper cooking and digestion. The cooking period actually depends on the shelf life of the kali tori so you need to judge accordingly, however it usually never gets overcooked.
** Cut the Magge/ South Indian Cucumber into 2 inch sized cubes retaining the skin. Slice off the innermost flesh portion and the seeds within the same and keep it aside (check note section at the bottom for info). Wash the pieces and put it in the pressure cooker pan with about one glass of water and pressure cook on medium heat to one whistle. Let the pressure drop on its own, when able to open the lid do so and add cooked magge to pressure cooked kali tori/ pigeon peas into a vessel.
** Masala to be Ground : Add 1 heaped cup of freshly grated coconut (soyi/ nariyal) into a mixer grinder along with 8-10 red kashmiri chillies (byadgi mirchi/ kumte mirsanga) and a small marble sized piece of tamarind (chinchama/ imly) grind to a very fine paste. You can use the veggies cooked water for grinding the masala too which is what I usually do. Also the masala should be ground to a thick and smooth texture without adding excess water which can always be added later if need be.
** Add the ground masala to the cooked Black tori and magge into a thick bottomed vessel along with water as is necessary to bring it to a semi thick gravy consistency. Add salt (namak/ meeta) to taste, mix well and bring to a boil on medium heat stirring often to avoid getting burnt. Then, lower the heat and simmer the curry for another 5-8 minutes and then remove from and keep it aside while we prepare tempering.
** For Tempering/ Pannaka : Heat 1 tblsp of oil (tel/ tela) in a small pan, when hot add in 10-12 peeled and slightly crushed garlic cloves (losun/ lehsun) and fry till they are evenly lightly browned in color. Remove and pour this over the curry, cover and keep this aside for 15- 20 minutes for flavors to seep in. You can retain the skin of garlic and crush the same and use in tempering too, it tastes more aromatic.
** "Kali Tori- Magge Koddel/ Black Pigeon Peas- South Indian Cucumber Curry" is done and ready to be served. This curry tastes best when served hot with ukde sheetHa/ Red boiled rice or any ordinary rice you usually have, but if not, you can serve it with roti/ chapati too, in which case keep the curry consistency slightly thicker in texture. Do try this curry and enjoy with your family and friends it tastes awesome.
** Sharing a few common links below for convenience of easy browsing of recipes. It includes all types of koddel recipes in various combinations, dishes prepared using kali tori/ black pigeon peas and dishes prepared using magge/ south Indian cucumber. Do go through in leisure and try them out as and when possible. Also, please do drop in a comment of feedback as it helps in doing that much more. Thank you ....
** For “Red Boiled Rice/Tambde Ukde Tandla sheetha/Urpel Ari /LaL Mota Chawal” … Cooking of Red Boiled Rice using Pressure Cooker. My easy way out. Cooking red boiled rice / ukde sheetha is considered laborious and time consuming, but I use a faster method and get perfectly cooked rice using pressure cooker. Anybody can follow this simple method, cook and enjoy hot red ukada boiled rice with a spicy Veg / Non. Veg Curry …. Please follow the link given below for the method of cooking .....
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