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A tangy and mildly sweet curry from Mangalore made with yellow cucumber, lentils, and a freshly ground coconut masala. This traditional Udupi-style koddel is a perfect comfort food when served with hot steamed rice.
For 4 servings
Pressure Cook Dal and Cucumber
Roast Spices and Prepare Masala Paste
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A tangy and mildly sweet curry from Mangalore made with yellow cucumber, lentils, and a freshly ground coconut masala. This traditional Udupi-style koddel is a perfect comfort food when served with hot steamed rice.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 274.58 calories per serving with 9.78g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer the Koddel
Prepare and Add the Tempering (Tadka)
Serve
You can make this koddel with other vegetables like ash gourd (winter melon), pumpkin, or a mix of vegetables like carrots and drumsticks.
While toor dal is traditional, you can also make this with a mix of toor dal and moong dal for a different texture and flavor.
This recipe is naturally free of onion and garlic, making it suitable for those who avoid them. It follows the traditional sattvic style of Udupi cooking.
Toor dal is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The combination of lentils and Mangalore cucumber provides a significant amount of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Spices like cumin, coriander, and asafoetida are well-known in traditional medicine for their digestive properties, helping to reduce bloating and improve nutrient absorption.
Fresh coconut and coconut oil are sources of medium-chain triglycerides (MCTs), a type of healthy fat that can provide a quick source of energy.
Mangalore Cucumber (Southekai) is a yellow, round variety of cucumber with a mild, slightly sweet taste and firm texture that holds its shape well when cooked. If you can't find it, you can substitute it with chayote squash (chow chow) or ash gourd, though the taste will be slightly different.
Yes, it is a very healthy and balanced dish. It's rich in plant-based protein from lentils, high in fiber from the cucumber, and contains beneficial spices. The use of coconut provides healthy fats. It's a wholesome, traditional meal.
One serving of Kudla Southekai Koddel (approximately 1 cup or 265g) contains around 250-270 calories, making it a nutritious and moderately low-calorie main dish.
This recipe is naturally vegan as it does not use any dairy or animal products. Just ensure your jaggery is vegan, as some varieties can be processed with bone char.
Leftover koddel can be stored in an airtight container in the refrigerator for up to 2-3 days. It tends to thicken, so you may need to add a splash of hot water while reheating on the stovetop or in the microwave.
Yes, you can roast the spices and grind the masala paste ahead of time. Store it in an airtight container in the refrigerator for up to 2 days. This can significantly reduce the prep time on the day of cooking.