Kuvale Puli koddel

Description:

Kuvale Puli as I call it is also called Puli Koddel by some konkanis . The word “Puli” is due to the gravys sweet and sour flavour which comes due to tamarind and jaggery in right amounts. This is also made during special occasions. This is one of the recipes made using Ash gourd among others. I have replaced Black sesame  with white sesame in this recipe .You can add  black sesame which  gives the gravy a dark colour

Rice and Kuvale puli

Ingredients:

3 cups or 500 gmsAsh Gourd(Kuvale in Konkani) cut into medium sized cubes,

1 cup scraped coconut,

4 teaspoon coriander seeds,

2 teaspoon chana dal,

3 teaspoon sesame seeds(White or black),

2 pinch hing (Asafoetida),

3 byadgi red chillies(Add extra if you want a darker red color),

half teaspoon methi seeds(Fenugreek),

3 green chillies,

half teaspoon turmeric powder,

3 teaspoon jaggery,

1 inch of tamarind,

2 tablespoon cooking oil(Preferably coconut oil),

1 teaspoon mustard seeds,

1 byadgi slit red chilly ,

4 -5 curry leaves,

1 teaspoon sesame seeds,

Salt to taste.

Method:

• Heat 1 tabledpoon oil in a pan. Add Coriander seeds, Chana dal,Hing, sesame seeds, red chillies ,methi seeds .Fry until chanadal becomes golden brown. Add coconut and fry for two minutes.Close the heat and keep aside to cool.
• Grind the above mixture into a coarse(Not fine) paste.
• Boil Ash gourd along with green chillies,turmeric powder, jaggerry, tamarind and Salt to taste in a pressure pan (4 whistles).
• In a round bottom pan add the boiled Ash gourd(green chillies removed) and the ground masala and boil for 10 minutes.Close the heat.
• For seasoning:Heat 1 tablespoon oil in a seasoning pan, add mustard seeds ,when they start spluttering add sesame ,curry leaves and red chillies.Close the heat. Pour the seasoning over the boiled Ash gourd gravy.

Server hot along with rice and karanda lonche.