Pullikoddel/ Tangy Spicy and Sweet Ashgourd Curry Recipe

Pullikoddel is delicacy made by the GSB community of Mangalore. It is a sweet, tangy and spicy curry all rolled into one and goes well with Rice or even with Rotis. Prepared on all auspicious ocassions as well as weddings, the aroma of the spices used will leave you asking for more!!

Ingredients :

500 gms Ashgourd
1/2 of a small coconut
2 tbsps coriander seeds
10 seeds methi/ Fenugreek
15 pepper corns
2 tbsps Chana Dal /Bengal Gram Dal
1 tbsp Til/ Sesame
A kidney bean sized piece of hing /asafoetida
1 tbsp rice
A pinch of haldi /turmeric
12 roasted Byadgi chillies
2 tbsps Tamarind paste
5 tbsps Jaggery syrup
Salt
4 sprigs curry leaves
1 tbsp mustard
3 tbsps coconut oil

Method :

Deskin the Ashgourd. Wash and cut into cubes. Pressure cook to one whistle with a little salt. Dry roast the coconut to a rich brown on a gentle flame. Roast the Byadgi chillies in half a tsp of oil till crisp. Roast the coriander, chana dal, sesame, methi, pepper corns and rice in a tsp of oil to a golden yellow. Drop in the hing and roast to a nice golden brown. Remove from flame and add the haldi. Mix thoroughly. Grind the roasted coconut, roasted red chillies, tamarind and the roasted spices to a smooth paste with as much water as required. Drop the paste into the cooked Ashgourd pieces. Add the jaggery and adjust salt. Boil well. Heat oil. Add the mustard. After it splutters add the curry leaves. Toss and drop it into the boiling Pullikoddel. Switch off, cover and keep aside for half an hour for the flavours to infuse.