Alsande / chavli koddel

                          Koddel is a coconut based gravy dish using pulse from South Kanara. I have already shared Koddel recipe using red chavli( Bagdo) here .Today sharing another version using Chavli / Alsando.Each pulse has its own taste though the basic ground paste remains same.Do try this version too.

  • 1/2 cup of alsando(chavli) soaked overnight.
  • 1/2 cup of diced coloured cucumber/Madras cucumber (magge)
  • 4-5 red chillies roasted(I always prefer Byadgi chillies)
  • A marble sized tamarind
  • 1 cup of coconut
  • Salt to taste
  • A handful of jack fruit seeds crushed(optional)
For Tempering:-
  • 10-12 garlic cloves crushed
  • Tbsp of oil
  1. Pressure cook soaked chavli with the crushed jack fruit seeds(if using) for 2-3 whistles or till done.
  2. Pressure cook or cook the coloured cucumber separately.
  3. Grind the coconut,tamarind and red chillies to a fine paste.
  4. Remove the cooked ingredients to a cooking vessel and add the ground masala.
  5. Add water to adjust the consistency,salt and simmer for 5-8 minutes.
  6. Heat oil and fry the crushed garlic till golden and pour over the curry.
  7. The curry is ready to be had with meals as side dish or even main dish as an accompaniment to rice.
  1. Jack fruit seeds are optional..the curry tastes delicious without them too.
  2. The same recipe can be tried substituting coloured cucumber with raw jack fruit during season or chinese potatoes (kooka)

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