“Magge- Ambuli Koddel (South Indian Cucumber- Raw Mango Garlic Seasoned Curry” …. Simple koddel with lots of losun panna and ambuli for tart taste … tastes awesome served with Ukde SheetHa (Red Boiled Rice) … Yummilicious …
** Koddel is a common Konkani Saraswat (GSB) dish/ curry served with rice that I often prepare. The aromatic flavor of garlic is something we love and there are many combo dishes of the same posted in the blog before. Here too, I have used magge (south Indian cucumber) in combination of ambuli (raw mango) that is in season now, though fast disappearing, so prepared this combo and it was really scrumptious with red boiled rice.
** I am sharing the recipe without running into more details as I have already mentioned almost everything I know about koddel and I do not want to repeat the same. However, for those who are new, I am sharing a common link at the bottom of this recipe so that you can browse through and try them out in your home and relish with your family. Do remember to give me a feedback, it motivates me to do that much more. Take Care and Stay Safe.
** Here is my simple recipe for “Magge- Ambuli Koddel (South Indian Cucumber- Raw Mango Garlic Seasoned Curry” …. My Style …
** Cut about 300-400 gms of magge/ south Indian cucumber into 1 inch sized pieces, retaining the outer skin. Remove the innermost seed and keeping them aside. Check out the same on the attached pic for ref. Keep this ready aside.
** Note : You can prepare tambuli or coolant with the inner seeds of the magge without discarding them if you like. These seeds are very healthy to be consumed in various form and we konkani’s usually prepare either of the above mentioned. I have included in the blog and you can search out for the same or else you can discard them if not needed.
** Wash and wipe dry a small sized Raw Mango (Ambuli/ Kairi/ Mavina Kayi). Slice off the two sides and then cut them into vertical strips. In all I have used about 8-10 pieces of 4 inch x ½ inch sized raw mango slices. Keep this ready aside.
** In a pressure cooker pan add in magge/south Indian cucumber pieces in a layer, add in sufficient water say an inch above the level of ingredients and then pressure on medium heat to 2 whistles. Allow the pressure to fall on its own, remove and keep it aside.
** For the Masala : Grind one heaped cup full of freshly grated Coconut (Soyi/ Nariyal) with 6-8 Red Kashmiri Chillies (you can also use Kumte Mirsanga/ Byadgi Mirchi) to a very fine paste with just a little bit of water..
** Do NOT add tamarind/ chinchama as we are going to add in raw mango/ ambuli which will give a lovely tartness to the dish.
** The masala should be ground into a very fine paste. You can use the water in which the magge was cooked for grinding which is what most of us do. You can also increase or decrease the amount of red chillies as per your spice level in your home.
** For making of Koddel/ Curry : Add the ground masala to the pressure cooked magge in a thick bottomed stainless steel vessel along with the sliced raw mango pieces. Add some water to bring the gravy to a semi thick consistency.
** Add in salt (namak/ meeta) to taste and cook on medium heat until it comes to a boiling point, lower the heat and simmer the curry for a good 5-10 minutes, the raw mangoes should be just cooked enough, it hardly takes time to cook.
** If you find that the consistency of the curry is still too thick you can add in some more water. The curry also thickens on resting period so use your judgment and add on the water accordingly, you can add hot water later just before serving too.
** For Tempering/ Seasoning : Heat 2-3 tblsp of Coconut Oil (Nariyal Tel/ Narlel tela) or any other oil, in a small pan, when hot add 8-10 slightly crushed garlic (losun) with/ without skin and fry till its slightly light brown in color and then pour over the curry.
** Remove curry from fire, cover and keep it aside for 10-15 minutes for flavors to seep in. You can use garlic with/ without skin for tempering as some people do not like garlic with skin though it does add on more flavor to the curry, so, It's individual choice.
** “Magge- Ambuli Koddel (South Indian Cucumber- Raw Mango Garlic Seasoned Curry” is done and ready to be served. Always serve the curry hot with red boiled rice or plain rice as it tastes best served with rice along with a few other dishes if desired.
** I even like to add some curds to the rice and relish it topped with this curry, tastes simply wonderful. However, if you do not prefer to eat rice for any reason, you can also relish it with roti/ chapatti in which case keep the curry slightly thicker in consistency.
** In my home I serve the curry next morning for breakfast with dosa too. Prepare, enjoy this delicious amchi dish this raw mango season with your family and friends, I am sure they will all love this delicious aromatic garlic flavored spicy curry as side dish.
** Sharing a common link to “Koddel” Recipes below, Please do browse through the same and try them out, they are all tried and tested in my kitchen and taste delicious …
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