A tangy and savory Udupi-style curry made with ash gourd and lentils, simmered in a fragrant coconut-tamarind gravy. This classic South Indian dish is a comforting and flavorful accompaniment to steamed rice.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup
327cal
12gprotein
46gcarbs
Ingredients
1 cup Toor Dal (Rinsed thoroughly)
500 g Ash Gourd (Peeled and cubed into 1-inch pieces)
0.5 tsp Turmeric Powder
3.5 cup Water (Divided for cooking, grinding, and soaking)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A simple and nutritious South Indian stir-fry made with fresh spinach, aromatic spices, and a hint of sweetness from grated coconut. Ready in under 20 minutes, it's a perfect side dish for rice and sambar.
About Puli Koddel, Steamed Basmati Rice and Spinach Palya
Tangy, aromatic Udupi Puli Koddel with fluffy rice & iron-boosting spinach palya. A fiber-rich, soul-satisfying meal!
This udupi dish is perfect for dinner. With 768.6299999999999 calories and 21.27g of protein per serving, it's a nutritious choice for your meal plan.
13gfat
1 tsp Chana Dal (For masala)
1 tbsp Coriander Seeds
0.5 tsp Cumin Seeds
0.25 tsp Fenugreek Seeds
5 pcs Dried Red Chilies (Byadgi or Kashmiri variety recommended)
1 cup Grated Coconut (Fresh or frozen)
1 tsp Mustard Seeds (For tempering)
1 sprig Curry Leaves (For tempering)
0.25 tsp Hing (Asafoetida, for tempering)
Instructions
1
Cook the Dal and Vegetable
In a pressure cooker, combine the rinsed toor dal, cubed ash gourd, turmeric powder, and 2.5 cups of water.
Secure the lid and pressure cook on medium heat for 3-4 whistles, or until the dal is completely soft and mushy (approx. 15 minutes).
Allow the pressure to release naturally before opening the cooker.
2
Roast Spices for Masala
While the dal cooks, heat 1 tsp of coconut oil in a small pan over low-medium heat.
Add urad dal, chana dal, coriander seeds, cumin seeds, and fenugreek seeds. Roast for 2-3 minutes, stirring continuously, until the dals turn light golden and aromatic.
Add the dried red chilies and roast for another 30-45 seconds.
Turn off the heat, add the grated coconut, and toss well for a minute to lightly toast it in the residual heat. Let the mixture cool completely.
3
Prepare Tamarind and Grind Masala
Soak the tamarind in 1/2 cup of warm water for about 10 minutes. Squeeze well to extract the thick pulp, then strain and discard the solids.
Transfer the cooled roasted spice and coconut mixture to a blender. Add about 1/2 cup of water and grind to a very smooth, fine paste.
4
Combine and Simmer the Curry
Once the pressure cooker is safe to open, gently mash the cooked dal and ash gourd mixture with the back of a ladle.
Place the cooker back on low heat. Add the ground coconut masala paste, tamarind extract, grated jaggery, and salt. Stir everything together until well combined.
Bring the curry to a gentle boil, then reduce the heat and let it simmer for 8-10 minutes, allowing all the flavors to meld together. If the curry is too thick, add a little hot water to reach your desired consistency.
5
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the remaining 2 tsp of coconut oil over medium-high heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely.
Add the curry leaves (be careful, they will pop) and the hing. Sauté for a few seconds until the leaves are crisp.
6
Finalize and Serve
Immediately pour the hot tempering over the simmering Puli Koddel. Stir gently to incorporate.
Turn off the heat and let it rest for 5 minutes before serving.
Serve hot with steamed rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
500 g Spinach (About 2 large bunches, washed and roughly chopped)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils)
1 tsp Chana Dal (Split Bengal gram)
2 pcs Dried Red Chilli (Broken into halves)
0.25 tsp Hing (Asafoetida)
1 sprig Curry Leaves (About 10-12 leaves)
1 pcs Onion (Medium-sized, finely chopped)
2 pcs Green Chilli (Slit lengthwise)
0.25 tsp Turmeric Powder
0.75 tsp Salt (Or to taste)
4 tbsp Fresh Grated Coconut
0.5 tsp Jaggery (Optional, powdered)
1 tsp Lemon Juice (Optional)
Instructions
1
Prep the Spinach: Wash the spinach leaves thoroughly in a large bowl of water, changing the water 2-3 times to remove all grit. Drain completely and roughly chop the leaves and tender stems. Set aside.
2
Prepare the Tempering (Oggarane): Heat coconut oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds. When they begin to splutter, add the urad dal and chana dal. Sauté for about 1 minute until the dals turn a light golden brown, being careful not to burn them.
3
Sauté Aromatics: To the pan, add the broken dried red chillies, hing, and curry leaves. Sauté for 30 seconds until the curry leaves are crisp and fragrant. Then, add the finely chopped onion and slit green chillies. Cook for 2-3 minutes, stirring occasionally, until the onions soften and become translucent.
4
Cook the Spinach: Add the chopped spinach to the pan in batches if necessary, along with the turmeric powder. Stir well to combine with the tempering. The spinach will begin to wilt almost immediately.
5
Season and Finish Cooking: Once the spinach has wilted down completely (about 2-3 minutes), add the salt. Cook uncovered for another 3-4 minutes, stirring occasionally, until the spinach is cooked through and any excess moisture has evaporated. Cooking uncovered helps retain the bright green color.
6
Garnish and Serve: Turn off the heat. Stir in the fresh grated coconut and optional jaggery. Mix well to combine. Finally, drizzle with lemon juice if using, give it one last stir, and serve hot with rice, sambar, or rotis.
