Gulla Koddel

1. 1
   prep

   Prepare the gulla.

   Wash the gulla and trim the stems. Quarter them lengthwise without separating the pieces completely at the stem end, keeping the vegetable intact.

2. 2
   pressure cook · ~10 min

   Cook the gulla with turmeric.

   Place the quartered gulla in a pressure cooker with a pinch of turmeric and 1 cup of water. Pressure cook for 2 whistles, then turn off the heat. Let the pressure release naturally before opening.

   TIPDo not overcook. The gulla should hold its shape and not turn mushy.
3. 3
   roast · ~8 min

   Dry roast the masala ingredients.

   1.Heat a frying pan over medium-low heat. Add urad dal and roast until light golden and fragrant, stirring continuously.

   2.Add coriander seeds, cumin seeds, and fenugreek seeds. Roast for another minute until aromatic.

   3.Add dried red chilies and roast for 30 seconds until they turn crisp.

   4.Finally, add the grated fresh coconut and roast until it turns golden brown and releases a nutty aroma, about 2 to 3 minutes.

   5.Remove from heat and spread on a plate to cool completely.

   TIPKeep the heat medium-low; burnt spices will make the curry bitter.
4. 4
   mix · ~2 min

   Grind the masala paste.

   Transfer the cooled roasted mixture to a mixer grinder. Add tamarind paste and about half a cup of water. Grind to a smooth, thick paste. Set aside.

5. 5
   simmer · ~10 min

   Simmer the curry.

   1.Transfer the cooked gulla along with its cooking water into a deep pan. Add the ground masala paste and the remaining half cup of water.

   2.Stir in the jaggery and salt. Mix well and bring to a gentle boil over medium heat.

   3.Reduce the heat to low and simmer uncovered for 8 to 10 minutes, stirring occasionally, until the raw smell of the masala disappears and the flavors meld together.

   4.Adjust the consistency with a splash of hot water if needed. The curry should be medium-thick, coating the gulla nicely.

   TIPThe curry thickens on standing, so keep it slightly thinner than your desired final consistency.
6. 6
   temper · ~2 min

   Make the tempering.

   1.Heat coconut oil in a small tadka pan over medium heat until it shimmers.

   2.Add mustard seeds and let them splutter completely.

   3.Add hing and curry leaves. Fry for 5 to 10 seconds until the leaves turn crisp and fragrant.

   4.Immediately pour the sizzling tempering over the simmering curry.

   TIPPour the tempering from a slight height for maximum aroma.
7. 7
   simmer · ~5 min

   Finish and rest the curry.

   Give the curry a gentle stir to incorporate the tempering. Cover the pan and switch off the heat. Let it rest for 5 minutes for the flavors to settle.

   TIPThis resting time is crucial — it allows the tempering oils to infuse into the curry.
8. 8
   serve

   Serve hot with steamed rice.

   Serve the Gulla Koddel warm in a bowl, paired with hot steamed rice and a drizzle of raw coconut oil on top if desired.

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