Ingredients:

• 250 g – Ash gourd
• 1 cup – water + 3/4 cup to 1 cup – water, extra
• 1/2 tsp – Jaggery
• 1/2 tsp – salt ( or to taste )
• For the paste:
• 1 tsp – oil
• 3 tbsp – coconut, grated
• 8 Dried red chillies
• 2 tsp – black gram dal
• 2 tsp – Bengal Gram dal
• 3 tsp – Coriander seeds
• 1/2 tsp – raw Rice
• 1/4 tsp – Hing ( Asafoetida )
• 3 tsp – til ( black sesame ) seeds ( wash and roast separately )
• 1 tsp – Tamarind paste or 1/4 cup – Tamarind juice
• For seasoning:
• 1 tsp – oil
• 1/2 tsp – Mustard Seeds
• 1 sprig – Curry leaves

Method:

1. Heat oil in an iron kadai. Roast coriander seeds, black gram dal, Bengal gram dal, raw rice, turmeric powder, hing, grated coconut and red chillies till golden colour on medium heat (15 – 20 minutes).
2. Wash til seeds and roast them separately.
3. Grind all the ingredients ( including til ) together with tamarind paste or juice in a mixer.
4. Skin ash gourd. Cut into pieces of medium size. Cook in 100 ml water till soft approximately 10 – 12 minutes on medium heat ). Add jaggery and salt to taste.
5. Mix the ground coconut masala, adding desired quantity of (3/4 cup – 1 cup) water. Mix all the ingredients well. Bring to boil on medium heat. Remove from the heat.
6. For seasoning:
7. Heat 1 tsp oil in a pan. Add mustard seeds. When they begin to pop, add curry leaves and saute for 2 minute.
8. Pour the seasoning over puli koddel and serve with rice.
9. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya