Saturday, January 19, 2013


Pulikoddel is a typical GSB konkani dish served in temples and marriages,its Delicious. All the flavours work perfectly together and  there's a nice hint of jaggery and tamarind and the nuttiness of coconut and sesame is absolutely amazing !
  • 1/2 kg / 4-5 cups Ashgourd cubes (11/2 inch)
ashgourd pieces

For the masala paste

malasala ingredients

  • 2 cups freshly grated coconut
  • 1tbsp Coriander seeds
  • 2tsp Black thil/sesame seeds
  • 2tsp Chana dal/ split bengal gram
  • 7-8 Dreid Whole Guntur chillies/hot chillies
  • 6-7 Pepper corns
  • 6-7 Methi seeds
  • 1tsp Rice
  • 1/4tsp Turmeric powder
  • 1 Marble sized ball of tamarind
  • 2tsp Jaggery
  • 1/2tsp Mustard
  • 1spring Curry leaves
  • 1tbsp Coconut oil
Cooking Directions
  1. Pressure cook or boil ashgourd pieces in 2 cups of water till soft but not mushy.
  2. Wash rice and thil separably and dry .
  3. Now fry all the masala ingredients separately with a little oil to a light brown.
  4. Be careful while frying grated coconut as it should be roasted on low flame,stirring all the time to get that nice golden brown colour.
  5. Once you are done with your roasting, grind all the roasted ingredients together with tamarind and little water to slightly coarse paste ( not too coarse),do not add too much of water,the paste should be thick.
  6. Once the ash gourd pieces are boiled and cooked well,add salt and jaggery and bring it to a boil,then add the ground masala paste and boil again till the gravy thickens.
  7. Now prepare the tempering.Heat remaining coconut oil in a small pan,add mustard and let it crackle,followed by curry leaves and pour over the gravy and serve hot with rice.
Variation: You can prepare this pulikoddel with cucumber/Madras cucumber or bottle gourd
Ashgourd curry

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