south_indianMediumveganvegetariangluten freedairy free

Koddel

Name: Koddel
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 0.5 cup black-eyed peas (dried, soaked overnight); 250 g yam (peeled and cubed); 1 pcs raw banana (medium, peeled and cubed); 200 g ash gourd (peeled and cubed); 1 cup fresh coconut (grated); 4 pcs dried red chili; 2 tsp coriander seeds; 0.5 tsp cumin seeds; 1 pinch fenugreek seeds; 1 tbsp tamarind paste; 1 tsp jaggery (grated); 1 pinch turmeric powder; 0.5 tsp salt; 3 cup water; 1 tbsp oil; 0.5 tsp mustard seeds; 8 pcs curry leaves

RATING

4.2/5(31)

TASTE SCORE

8/10

Koddel is a hearty Mangalorean-style coconut curry where vegetables and legumes are cooked with a roasted spice paste and finished with a light tempering. It has a deep, earthy flavor with gentle heat and a rich, home-style texture.

PREP

20m

COOK

35m

SERVES

1 KATORI

305 cal

SERVINGS

METHOD · 8 STEPS

prep · ~480 min
Soak the black-eyed peas.
Rinse the black-eyed peas well and soak them in enough water overnight or for at least 8 hours.
TIPA full soak helps the peas cook evenly and keeps the curry texture smooth.
boil · ~25 min
Cook the black-eyed peas and vegetables.
1.Drain the soaked black-eyed peas and add them to a pot with 2 cups water.
2.Add the yam, raw banana, ash gourd, turmeric powder, and salt.
3.Bring to a boil, then cover and cook on medium-low heat until the peas and vegetables are tender.
4.Add a little more water if needed to keep the mixture loose and spoonable.
TIPKeep the vegetable cubes slightly large so they hold their shape in the curry.
saute · ~4 min
Roast the spices and coconut.
1.Heat 1 tsp oil in a small pan over medium heat.
2.Add dried red chili, coriander seeds, cumin seeds, and fenugreek seeds.
3.Roast until fragrant and a shade darker, about 1 minute.
4.Add the grated coconut and roast until lightly golden.
TIPDo not let the fenugreek darken too much or the paste will taste bitter.
mix · ~3 min
Grind the masala paste.
Cool the roasted mixture slightly, then grind it with tamarind paste and 0.5 cup water to a smooth, thick paste.
simmer · ~10 min
Simmer the koddel.
1.Add the ground masala paste to the cooked peas and vegetables.
2.Stir in the jaggery and mix well.
3.Add the remaining water as needed for a medium gravy.
4.Simmer gently for 8 to 10 minutes so the flavors come together.
TIPA gentle simmer keeps the vegetables intact and gives the curry a fuller coconut flavor.
temper · ~1 min
Make the tempering.
1.Heat the remaining oil in a small pan.
2.Add mustard seeds and let them splutter.
3.Add curry leaves and fry for a few seconds.
assemble · ~2 min
Pour the tempering over the koddel.
Pour the hot tempering over the simmering curry and cover for 2 minutes to trap the aroma.
serve
Serve hot.
Serve koddel hot as part of a meal with rice or simple South Indian sides.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the black-eyed peas until just tender before the masala goes in; acidic tamarind can slow any further softening.
2
Keep the yam, raw banana, and ash gourd in slightly larger cubes so they stay distinct after simmering.
3
Roast the coconut only to light golden, not deep brown, for the mellow Mangalorean koddel flavor.
4
Fenugreek should turn aromatic but not dark; even a few over-roasted seeds can make the curry noticeably bitter.
5
After pouring the mustard-curry leaf tempering, cover the pot for 2 minutes so the aroma settles into the gravy.
6
Koddel often tastes even better after 30 minutes of rest, when the coconut, tamarind, and jaggery balance out.
7
If reheating, do it gently and add a splash of water if needed, since coconut-based gravies thicken as they stand.