Boiled Rice, Southekai Koddel and Manoli Sukka

Ingredients

• 0.75 cup Toor Dal (Rinsed thoroughly)
• 2 cup Water (For cooking dal)
• 0.5 tsp Turmeric Powder (Divided use)
• 1 medium Mangalore Cucumber (About 500g, peeled, deseeded, and cubed into 1-inch pieces)
• 1 inch Tamarind (Soaked in 1/4 cup warm water)
• 1 tbsp Jaggery (Powdered or grated, adjust to taste)
• 1.5 tsp Salt (Adjust to taste)
• 1 tsp Coconut Oil (For roasting masala)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 1 tsp Urad Dal (For masala paste)
• 6 pcs Dried Red Chilies (Use a mix of Byadgi for color and Guntur for heat)
• 1 cup Grated Coconut (Fresh or frozen (thawed))
• 1 tsp Mustard Seeds
• 10 pcs Curry Leaves
• 0.25 tsp Asafoetida

Instructions

1. 1

   Cook the Dal

   • In a pressure cooker, combine the rinsed toor dal, 2 cups of water, and 1/4 tsp of the turmeric powder.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
   • Once the pressure releases naturally, open the cooker, lightly mash the dal with the back of a spoon, and set aside.
2. 2

   Prepare the Masala Paste

   • While the dal cooks, heat 1 tsp of coconut oil in a small pan over low-medium heat.
   • Add the coriander seeds, cumin seeds, urad dal, and dried red chilies. Roast for 2-3 minutes, stirring continuously, until the dal turns light golden and the spices are fragrant.
   • Add the grated coconut and continue to roast for another 1-2 minutes until aromatic. Be careful not to brown the coconut.
   • Turn off the heat and allow the mixture to cool completely.
   • Transfer the cooled mixture to a grinder jar. Add the remaining 1/4 tsp turmeric powder and grind to a very smooth paste, adding a few tablespoons of water as needed to facilitate grinding.
3. 3

Ingredients

• 500 g Ivy Gourd (Trimmed and sliced lengthwise into quarters)
• 3 tbsp Coconut Oil (Divided use)
• 1 medium Onion (Finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Or to taste)
• 1 tsp Jaggery (Grated or powdered, optional)
• 0.25 cup Water (For cooking the ivy gourd)
• 5 pcs Byadagi Red Chilli (For authentic color and mild heat)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Fenugreek Seeds
• 1 cup Fresh Grated Coconut
• 1 tsp Tamarind Pulp
• 1 tsp Mustard Seeds (For tempering)
• 1 tsp Urad Dal (For tempering)
• 10 pcs Curry Leaves (For tempering)

Instructions

1. 1

   Prepare the Sukka Masala

   • In a small, dry pan over low-medium heat, roast the Byadagi red chillies, coriander seeds, cumin seeds, and fenugreek seeds for 2-3 minutes until they release a rich aroma. Swirl the pan frequently to prevent burning.
   • Remove the spices from the heat and allow them to cool completely to room temperature.
   • Transfer the cooled spices to a grinder jar. Add the fresh grated coconut and tamarind pulp.
   • Grind the mixture without any water first to break everything down. Then, add 1-2 tablespoons of water and pulse a few times to form a coarse, semi-dry paste. Set aside.
2. 2

   Cook the Ivy Gourd (Manoli)

   • Heat 2 tablespoons of coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Add the chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
   • Add the sliced ivy gourd, turmeric powder, and salt. Stir well to ensure the vegetable is evenly coated with the spices.
   • Pour in 1/4 cup of water, bring to a simmer, then cover the pan. Reduce the heat to low and cook for 10-12 minutes, or until the ivy gourd is tender but still retains a slight crunch. Avoid overcooking.
3. 3