(Mangalorean Coconut based curry where Tindora/Tondekai is cooked with Tamarind, Jaggery and dry red chillies)
Click here to view original recipe
Prep Time: 10 mins
Cooking Time: 20-30 mins
Serves: 5-6
Ingredients:
5-6 cups Tindora/Tondekai, trimmed and halved
1 tbsp Jaggery (Adjust acc to taste)
½ tsp Turmeric Powder
Salt to taste
For Ground Masala:
4-6 Dry Red Chilli, preferably Bydagi/Kashmiri Chilli (Adjust acc to taste)
1 big marble sized Tamarind Pulp
¾ -1 cup Coconut, fresh/frozen
½ tsp Jeera/Cumin Seeds
For Tempering:
6-8 Garlic Cloves, sliced
1 tsp Mustard Seeds
1 Dry Red Chilli, halved
Few Curry leaves
½ tbsp Oil, preferably Coconut Oil
Method:
Take a pan with 3-4
cups of water and bring them to gentle boil. Meanwhile, wash, dry and
trim the ends of tindora and halve them horizontally.
Add these
tindora pieces into boiling water along with jaggery, turmeric powder
and salt to taste. Cook uncovered on a medium flame for around 10-15
minutes till they are half cooked.
Grind coconut with tamarind, dry red byadagi chillies and cumin seeds to smooth water adding little water at time.
Add
this ground paste to cooked tindora and mix well. Cook on a medium to
low heat for about 10-15 minutes and bring the curry to gentle boil and
turn of the heat. Adjust the seasoning as per taste.
Heat oil in a
pan and add garlic slices to it. Sauté till garlic turns golden yellow
in colour. Add mustard seeds, dry red chilli and curry leaves and
sauté. Once the mustard seeds starts to pop and splutter transfer the
tempering to Kodhel and mix well.
Serve this Huli-Menasina Kodhel with steamed rice or Dosa or Idli and enjoy.
Note:
Use Dosekai/Yello Cucumber in place of Tindora or mix both the vegetables in equal quantity and follow the same recipe.
Garlic is a must for this Kodhel as it gives Kodhel wonderful flavour.
Labels: Ajji's Recipes, Coconut, Currys, Jaggery, Mangalore food, Red Dry Chilli, Tamarind, Tindora