July 24, 2019

Pumpkin Koddel | Puli Bajji

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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

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

  • 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. 

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