Moode Idli, Coconut Chutney and Mangalorean Pumpkin Koddel

Ingredients

• 1 cup Fresh Coconut (Grated and tightly packed. Frozen can be used after thawing.)
• 2 tbsp Pottukadalai (Also known as roasted chana dal or chutney dal.)
• 2 pcs Green Chili (Adjust to your spice preference.)
• 0.5 inch Ginger (Peeled and roughly chopped.)
• 1 tsp Tamarind Paste (Or a small marble-sized piece of whole tamarind, deseeded.)
• 0.5 tsp Salt (Adjust to taste.)
• 0.5 cup Water (Use as needed for grinding to desired consistency.)
• 2 tsp Coconut Oil (For tempering. Ghee or another neutral oil can be used.)
• 0.5 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram lentils.)
• 2 pcs Dry Red Chili (Broken into halves.)
• 1 sprig Curry Leaves (About 10-12 leaves.)
• 1 pinch Asafoetida (Also known as hing. Optional but recommended.)

Instructions

1. 1

   Grind the Chutney Base (5 minutes)

   • In a blender or mixie jar, combine the fresh grated coconut, pottukadalai (roasted chana dal), green chilies, chopped ginger, tamarind paste, and salt.
   • Add 1/4 cup of water to begin.
   • Blend in short bursts, scraping down the sides as needed, until you get a thick, smooth paste. Avoid over-blending to prevent the coconut from releasing excess oil.
   • Add more water, one tablespoon at a time, and blend briefly until you reach your desired consistency. Transfer the chutney to a serving bowl.
2. 2

   Prepare the Tempering (Tadka) (5 minutes)

   • Heat the coconut oil in a small tadka pan over medium heat. Test if the oil is hot enough by dropping in one mustard seed; it should sizzle immediately.
   • Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Lower the heat, then add the urad dal. Sauté for 30-40 seconds, stirring continuously, until it turns a pale golden brown.
   • Quickly add the broken dry red chilies, fresh curry leaves, and a pinch of asafoetida. Stir for another 15-20 seconds until the curry leaves become crisp and fragrant. Immediately remove from heat to prevent burning.
3. 3

Ingredients

• 500 g Pumpkin (Peeled and cut into 1-inch cubes)
• 1 tbsp Tamarind Paste (Or a lime-sized ball of tamarind soaked in 1/4 cup warm water and strained)
• 1 tbsp Jaggery (Powdered or grated)
• 0.5 tsp Turmeric Powder
• 1.25 tsp Salt (Adjust to taste)
• 3 tbsp Coconut Oil (Divided use: 1 tsp for roasting spices, 2 tbsp for tempering)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 1.5 tsp Urad Dal (Divided use: 1 tsp for masala, 0.5 tsp for tempering)
• 6 pieces Dry Red Chilies (Byadgi or Kashmiri recommended for best color and mild heat)
• 1 cup Fresh Grated Coconut
• 2.5 cups Water (For cooking and grinding, use as needed)
• 1 tsp Mustard Seeds
• 10 leaves Curry Leaves
• 0.25 tsp Hing (Asafoetida. Use gluten-free certified hing if needed.)

Instructions

1. 1

   Cook the Pumpkin

   • In a medium-sized pot, combine the pumpkin cubes, turmeric powder, salt, and 1.5 cups of water.
   • Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer. Cook for 10-12 minutes, or until the pumpkin is fork-tender but still holds its shape.
   • Gently stir in the tamarind paste and grated jaggery. Allow it to simmer for another 2-3 minutes for the flavors to meld together.
2. 2

   Prepare the Masala Paste

   • While the pumpkin is cooking, heat 1 tsp of coconut oil in a small pan over medium heat.
   • Add the dry red chilies, coriander seeds, cumin seeds, and 1 tsp of urad dal. Roast, stirring continuously, for 2-3 minutes until the spices are aromatic and the dal turns a light golden brown.
   • Remove from heat and let the spices cool for a few minutes.
   • Transfer the roasted spices to a grinder jar along with the fresh grated coconut. Add 1/2 cup of water and grind to a very smooth paste. Add a little more water if necessary to achieve a fine consistency.
3. 3

   Combine and Simmer the Curry

   • Pour the ground coconut masala paste into the pot with the cooked pumpkin.