Ingredients:1 Medium sized Southekayi (Mangalore Cucumber )
For Masala:
½ Cup grated coconut
8 Red chillies
1 tbsp Corriander seeds
2 tsp Urad dal
2 tsp Chana dal
3 tsp Sesame (Til)
1 pinch Asafoetida
¼ tsp Turmeric powder
Tamarind
1 tsp White rice
Jaggery (Lemon sized ball )
For Seasoning:
½ tsp mustard seeds
5-6 curry leaves
3-4 tsp oil
Method:
Heat a little oil and roast red chillies, coriander seeds, urad dal, chana dal, grated coconut, rice. Dry roast Sesame separately. Grind coarsely all this together with tamarind.
Cut southekayi into 3 inches long pieces and boil the pieces along with a little water, salt and jaggery. Add masala and its water to the required thickness, boil for a while.
Seasoning: Heat oil, add mustard seeds.When mustard seeds splutter, add curry leaves & saute till curry leaves are crisp.
Pour the seasoning over the koddel.
Serve the hot koddel with steaming rice.
