“Sweet~ Spicy Magge PuliKoddel (South Indian Cucumber Curry)~ 2” … PuliKoddel is a semi dry spicy- sweet- tangy dish from GSB Konkani Saraswat Cuisine traditionally prepared using Ash Gourd (Kuvale), that is often served in temples during festive occasions … I have already shared pulikoddel prepared with magge (south Indian cucumber, bachanga saali (watermelon rind), kuvale (ashgourd) etc. … this pulikoddel is again with south Indian cucumber with a little bit difference from my previous recipe … tastes excellent served as a side dish with rice during meals; also tastes great with roti/ chapathi/ poori; try it, sure to be loved by all … Yummilicious …
** I have always followed my Amma’s recipe for any type of pulikoddel dish I prepared at home for over 3 decades now, however when I came across an authentic temple recipe from Chef. Shailu maam on YouTube, I was intrigued and wanted to try it out and I successfully did so with bachanga saali (kalingan/ watermelon rind). I have already shared it in my Blog here a few months back after which I was eager to prepare it with kuvale (ashgourd) as prepared traditionally in temples. However, I already had Magge (Southekayi/ South Indian Cucumber) at home, so thought of giving it a try with it this time while I am sure to prepare it with kuvale (Ashgourd) next time. The recipe remains the same as previous one, however, I am repeating it here again for easy access. You may try this recipe with any of the mentioned veggies, they all taste lovely served with rice.
** Here is my recipe for “Sweet~ Spicy Magge PuliKoddel (South Indian Cucumber Curry)~ 2” … my style, try it, tastes awesome …
** Ingredients :
Magge/ Southekayi/ South Indian Cucumber : 500- 600 gms.
Goda/ Jaggery/ Gud/ Bella : 50 gms grated
Haldi/ Turmeric : a large pinch
Salt/ Namak/ Meeta : to taste
** For Masala to be Ground :
To be roasted ....
Coconut/ Soyi/ Nariyal : 1 cup freshly grated (to be roasted separately)
Kashmiri Red Dry Chilly/ Byadgi Mirchi/ Kumte Mirsanga : 8-10
To be fried and ground ....
Oil/ Tela/ Tel : 2 tblsp
Urad Dal/ Black gram dal : 2 tblsp
Chana Dal/ Bengal gram dal : 2 tblsp
Raw Rice / Tandulu/ Akki : 1 tblsp
Methi/ Fenugreek Seeds : ¼ tsp
Jeere/ Cumin Seeds : 2 tsp
Kalu Teelu/ Black Til/ Sesame : 2 tblsp
Kothambari/ Coriander Seeds/ Dhania : 2 tblsp
Karbevu/ Curry Leaves/ Kadipatta : 5-6 fresh one’s
Tamarind/ Chinchama/ Imly : one small lemon sized
Optional Spice's added in some regions ....
Hing/ Asafoetida Powder : 1 tsp (Optional)
Sasam/ Musatard Seeds : ¼ tsp (Optional)
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Tel/ Tela : 1 tblsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Curry Leaves/ Karbev/ Kadipatta : 10-12 fresh ones
** Cut Magge/ South Indian Cucumber into one inch sized pieces after removing the center seeds. There is no 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. However, 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. Let rest for 5 minutes, release pressure if any by lifting whistle with the help of tongs, open the lid and keep it aside ready.
** Note : At no stage should the magge/ south Indian cucumber be overcooked. By releasing the pressure it will remain just cooked while the rest of the cooking will be carried on while cooking with masala for perfect cooked curry.
** Note : Do not discard the inner seeds with jelly like flesh around it. You can store it in fridge and use in preparation of kadhi that goes very well served 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.
** In a thick bottomed kadai/ pan, roast the coconut gratings on medium to low flame evenly to a reddish tinge without burning them. This takes time and is a process that should not be hurried upon, so do have patience. However, the best part of roasting is you can do so prior and store it in fridge, which will cut down on cooking time later on, not to mention the labor work. When the coconut has been roasted, remove and keep it aside ready. You can use Microwave/ Air Fryer for roasting.
** Now add ½ tsp of oil into the same kadai and roast the dry red chillies just for a minute or two. Remove and keep it aside ready. I used Byadgi as I my stock of Kashmiri Chilly was over, however if you use the later you will get a beautiful reddish tinged curry. I suggest you use either Kashmiri or Kumta Chillies and please do not over fry them lest you will end up with darker shade for the PuliKoddel.
** In the kadai heat remaining oil, when hot add urad dal, chana dal and fry on medium heat. When it’s done a little bit add rice (washed and drained well) and continue to fry for another minute or two. Now add jeera and continue fry for a minute. Add black sesame and continue to fry on medium heat. When almost fried add coriander seeds, curry leaves and continue to fry until golden brown in color. Remove from heat and keep it aside to allow the ingredients to cool down to room temperature.
** Note : Addition of asafoetida and mustard seeds to the above while frying is optional and is a followed practice by some people from southern parts while most from in and around Mangaluru do not add the same. I have not added, however you may do so if desired only, its Optional. Again, do not raise the heat while frying or hurry the process by frying on high heat, which may result in the ingredients burning or turning black. The ingredients should be well and evenly browned on low heat.
** Note : Traditionally raw rice is washed, drained, patted dry and added while frying the ingredients, this brings in additional thickness to the curry. However, rice is a prohibited dish on certain days of festive occasion like Ekadashi, Shivratri, Sankashti Chaturthi etc. If you desire to cook this dish on these days, do not worry, just replace the rice with wheat rava/ rulavu, rest of the method remains same.
** When cool enough add the ingredients into a mixer grinder along with tamarind and grind to paste with little bit of water. The texture of ground paste need not be fine, however, it should be evenly ground to rava sort of texture. Remove the ground masala and add to the roasted and kept ready coconut gratings and mix well. Keep masala ready aside while we go about preparing the pulikoddel/ curry.
** Note : The roasted coconut is just mixed to the ground ingredients WITHOUT further grinding it with them. However, if desired you can just add it towards the end ie. once the ingredients are ground and just grind two rounds to mix well. Do keep in mind not to make the coconut fine textured for this curry, we need it coarsely ground. The best way is to just mix the roasted coconut, try it, sure to be liked.
** Add the pressure cooked Magge/ south Indian Cucumber pieces into a thick bottomed vessel along with the water it is cooked in. Add a few curry leaves, grated jaggery, mix well and continue to cook on low heat stirring often until the jaggery has melted. Add the ground masala, salt to taste and mix well. Check and add more water only if required to bring to a thick gravy consistency and mix well.
** Note : Be careful with addition of salt, as we have already added some while cooking the watermelon rind pieces, lest it turns salty.
** Bring the curry to a boil on medium heat stirring often to avoid the curry being burnt. The curry when done gets a lovely mirror glazed texture indicating its perfectly done. At this point lower the heat to minimum and let simmer while we prepare the tempering. At no stage should you overcook the magge pieces now.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil in a small tadka pan, when hot add in the mustard seeds. When they begin to splutter add curry leaves, fry for a few seconds, remove and pour over the simmering pulikoddel/ curry and mix well. Cook for 2 minutes, remove the curry from heat and keep it aside.
** Cover and let Pulikoddel/ curry rest aside for 20 minutes for the flavors to be well infused within. Check the consistency of the curry before serving, this curry tend to thicken a bit on resting, so, if you find it too thick, then check consistency, add some of boiling water mixing well until the desired thickness is obtained.
** “Sweet~ Spicy Magge PuliKoddel (South Indian Cucumber Curry)~ 2” is done and ready to be served. Pulikoddel is a semi dry medium spicy- sweet- tangy side dish served during meals along with other dishes. In most homes it is served either with dalitoy (spiced dal) or tomato saar accompanied with rice. However, there are many more who keep this curry a little bit thinner textured and serve it with rice too. You may serve it any way you desire or your family prefers it tastes fantastic any way you serve it. Also goes well served with roti/ poori/ dosa too. Try it, tastes awesome.
** Sharing common link to all “PuliKoddel” recipes below, please browse through for more options and do try them …
** Sharing common link to all “Magge/ South Indian Cucumber” recipes below, please browse through for more options and do try them …
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