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A traditional Mangalorean curry featuring tender ash gourd and lentils simmered in a fragrant, freshly ground coconut and spice masala. This comforting dish, also known as boodu kumbalakai kodel, is tangy, savory, and pairs perfectly with steamed rice.
For 4 servings
Cook the Dal and Ash Gourd
Prepare the Masala Paste
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A traditional Mangalorean curry featuring tender ash gourd and lentils simmered in a fragrant, freshly ground coconut and spice masala. This comforting dish, also known as boodu kumbalakai kodel, is tangy, savory, and pairs perfectly with steamed rice.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 299.98 calories per serving with 9.39g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer the Koddelu
Prepare the Tempering (Tadka)
Finish and Serve
Replace ash gourd with yellow pumpkin (sihi kumbalakai) or Mangalorean cucumber (southekayi) for a different flavor profile. Adjust cooking time as needed.
For a more pungent flavor, add 2-3 cloves of garlic while grinding the coconut masala.
You can use a mix of toor dal and moong dal for a lighter texture and different taste.
If you prefer it less tangy, reduce the amount of tamarind. Alternatively, you can use one chopped ripe tomato for a different kind of tang, adding it along with the ash gourd.
Toor dal is an excellent source of protein, which is essential for muscle repair, growth, and overall body function, making this a great dish for vegetarians and vegans.
The combination of lentils, ash gourd, and coconut provides significant dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Ash gourd has a very high water content (over 90%), making it incredibly hydrating. It is also considered a cooling food in Ayurveda, ideal for balancing body heat.
The blend of spices like cumin, coriander, and asafoetida (hing) are well-known for their digestive properties, helping to prevent bloating and improve gut function.
Ash Gourd Koddelu is a traditional curry from the Udupi-Mangalore region of Karnataka, India. It's a type of sambar made with ash gourd, toor dal (pigeon peas), and a freshly ground paste of roasted coconut and spices, known for its unique tangy, savory, and slightly sweet flavor.
Yes, it is a very healthy and balanced dish. Ash gourd is low in calories and high in water content, while toor dal provides excellent plant-based protein and fiber. The use of whole spices and minimal oil makes it a nutritious choice for a daily meal.
One serving of Ash Gourd Koddelu contains approximately 290 calories. This can vary slightly depending on the amount of coconut and oil used in the preparation.
Absolutely. This recipe works wonderfully with yellow pumpkin (sihi kumbalakai), Mangalorean cucumber (southekayi), or even a mix of vegetables like carrots and drumsticks.
Store any leftover Koddelu in an airtight container in the refrigerator for up to 2-3 days. The flavors tend to deepen and taste even better the next day. Reheat thoroughly on the stovetop or in a microwave before serving.
Yes, this recipe is naturally vegan. To ensure it is gluten-free, make sure to use a pure, certified gluten-free asafoetida (hing), as some commercial varieties are mixed with wheat flour.