Pumpkin Koddel | Puli Bajji

Koddel is a traditional Mangalorean recipe which has a mix of sweet , tangy and spicy flavor infused in the curry . The soft and juicy pumpkin absorbs all these flavors and it is a treat to the tastebuds as we savor it .

This recipe is a favorite of mine ever since my aunt prepared this and served me as a child . The flavor is still so fresh and vivid . Recently while speaking to my cousin I asked about this recipe and she happily shared the steps with me and viola it is ready for my Lunch today . I dont know why she called it Puli Bajji..but that name is what I am familiar with .

Preparation time : 10 mins
Cooking Time : 20 mins
Serves: 3-4
Complexity: simple

Ingredients 

100 gms red pumpkin /parangikkai / laal bhopla 

1 cup fresh grated coconut 

2 tsp jeera /cumin 

3 green chillies

Few curry leaves

2 tsp mustard seeds 

1 cup tamarind extract 

1 tablespoon jaggery powder 

Salt as needed

1 tsp oil 

Asafoetida a pinch 

1/2 tsp turmeric /haldi

Method 

• In a blender , grind the coconut,1tsp jeera , 1tsp mustard, curry leaves and chillies to a fine paste. 
• Chop the pumpkin into medium sized cubes and boil until it is 1/2 cooked in water with salt.
• Add the tamarind extract and jaggery powder and let it boil till the raw flavor of the tamarind is lost. 
• Mix the ground coconut paste and stir it well.Adjust salt and water if needed.
• Bring to a nice rolling boil and then switch off once the gravy appears little thick. 
• Prepare tempering using mustard and jeera with asafoetida and pour it over the curry.
• Serve it hot with steamed rice. 
• The gravy will tend to thicken on cooling due to coconut gravy so adjust the consistency accordingly while cooking.