Loading...
A hearty, coconut-based curry from Mangalore, featuring black chickpeas and potatoes. This dish balances earthy legumes with a tangy, spicy masala made from roasted spices and tamarind. Perfect with steamed rice or neer dosa.
For 4 servings
Cook the Chickpeas: Wash and soak the black chickpeas in ample water overnight (at least 8 hours). Drain the soaking water. In a pressure cooker, combine the soaked chickpeas, 3 cups of fresh water, and 0.5 tsp of salt. Pressure cook on medium heat for 5-6 whistles, or for about 20-25 minutes, until the chickpeas are soft but hold their shape. Let the pressure release naturally. Do not discard the cooking water.
Prepare the Masala Paste: While the chickpeas cook, heat a small, heavy-bottomed pan on low heat. Dry roast the dry red chilies, coriander seeds, cumin seeds, and fenugreek seeds for 2-3 minutes until they become fragrant and slightly darker. Transfer to a plate to cool. In a blender, combine the roasted spices, grated coconut, turmeric powder, and tamarind pulp (squeezed from the soaked tamarind). Add about 0.5 cup of water and grind to a very smooth paste.
Combine and Cook the Curry: In a large pot or kadai, add the cooked chickpeas along with their cooking water. Add the cubed potatoes and chopped onion. Bring to a boil, then reduce heat and cook for 8-10 minutes until the potatoes are almost fork-tender. Stir in the ground masala paste, the remaining 1 tsp of salt, and the optional jaggery. Mix well. Reduce the heat to low, cover, and let the curry simmer for 10-12 minutes, allowing the flavors to meld and the gravy to thicken.
Prepare the Tempering (Tadka): In a small pan (tadka pan), heat the coconut oil over medium heat. Once hot, add the mustard seeds and let them splutter completely. Add the urad dal and fry until it turns a light golden brown. Add the crushed garlic and sauté for 30-40 seconds until aromatic. Finally, add the curry leaves, stir for a few seconds, and immediately turn off the heat.
Finish and Serve: Pour the hot tempering over the simmering curry. Stir gently to combine. Cover the pot and let the curry rest for at least 5 minutes for the flavors to infuse. Serve hot with steamed rice, neer dosa, or sannas.
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
A hearty, coconut-based curry from Mangalore, featuring black chickpeas and potatoes. This dish balances earthy legumes with a tangy, spicy masala made from roasted spices and tamarind. Perfect with steamed rice or neer dosa.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 420.24 calories per serving with 13.1g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
You can replace potatoes with other vegetables like sweet potato, pumpkin (kaddu), or ash gourd. Adjust cooking time accordingly.
If you don't have black chickpeas, you can make this curry with black-eyed peas (lobia) or even regular chickpeas (kabuli chana).
For a richer, creamier gravy, add a tablespoon of poppy seeds (khus khus) while roasting the spices for the masala.
Increase the number of dry red chilies or add 1/4 teaspoon of black peppercorns to the spice mix before roasting for extra heat.
Black chickpeas are an excellent source of plant-based protein, which is essential for muscle repair, cell growth, and overall body function.
The combination of chickpeas and coconut provides a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Coconut and coconut oil are rich in medium-chain triglycerides (MCTs), a type of healthy fat that is easily metabolized by the body for energy.
Spices like turmeric, cumin, and coriander used in the masala have well-known anti-inflammatory and antioxidant properties that help combat oxidative stress in the body.
Koddel is traditionally served with steamed rice, especially the local parboiled variety. It also pairs wonderfully with soft rice crepes like Neer Dosa or steamed rice cakes called Sannas.
Yes, you can. After soaking the chickpeas overnight, cook them in a large, covered pot with water and salt. It will take significantly longer, about 60-90 minutes, for them to become tender.
Yes, Koddel is a very healthy dish. It's rich in plant-based protein and fiber from the chickpeas, provides complex carbohydrates from potatoes, and contains healthy fats from coconut. The spices also offer various health benefits.
One serving of Koddel (approximately 1 cup or 410g) contains around 380-420 calories, depending on the amount of oil and coconut used.
Leftover Koddel can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day. Reheat thoroughly before serving.