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A comforting Mangalorean curry featuring tender Mangalore cucumber and lentils in a fragrant, freshly ground coconut masala. This traditional koddel balances sweet, sour, and spicy notes perfectly.
For 4 servings
Pressure Cook Dal and Cucumber
Roast Spices for Masala
Grind the Coconut Masala
A comforting Mangalorean curry featuring tender Mangalore cucumber and lentils in a fragrant, freshly ground coconut masala. This traditional koddel balances sweet, sour, and spicy notes perfectly.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 314.98 calories per serving with 8.39g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer the Koddel
Prepare the Tempering (Oggarane)
Finish and Serve
Add 1/2 cup of cubed pumpkin or ash gourd along with the Mangalore cucumber for added flavor and texture.
You can use a mix of toor dal and moong dal for a different texture and flavor profile.
Increase the number of dried red chillies to 6-7 or add 1/4 tsp of black peppercorns while roasting the spices for a hotter curry.
This recipe is naturally free of onion and garlic, making it suitable for those who avoid them.
Toor dal provides a significant amount 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 and cucumber offers ample dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Mangalore cucumber has high water content, helping with hydration, while also providing essential vitamins like Vitamin C and minerals like potassium.
Coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that is easily digestible and can be a quick source of energy for the body.
Magge Koddel is a traditional curry from the Mangalorean (Udupi) cuisine of coastal Karnataka, India. It features Mangalore cucumber (Magge) and lentils (toor dal) cooked in a spiced coconut gravy, known for its perfect balance of sweet, sour, and spicy flavors.
Yes, it is a very healthy and balanced dish. It's rich in plant-based protein and fiber from lentils, vitamins and hydration from the cucumber, healthy fats from coconut, and antioxidants from the various spices used.
One serving of Magge Koddel (approximately 1 cup or 310g) contains around 280-320 calories, depending on the amount of coconut and oil used.
Absolutely. You can cook the toor dal and cucumber in a regular pot. Soak the dal for 30 minutes, then cook it with water until soft (about 25-30 minutes). Add the cucumber in the last 10 minutes of cooking to prevent it from getting mushy.
While Mangalore cucumber is traditional, you can substitute it with other gourds like ash gourd (winter melon), chayote squash, or even firm zucchini. Adjust cooking time as these vegetables may cook faster.
Leftover Magge Koddel can be stored in an airtight container in the refrigerator for up to 3 days. The curry tends to thicken, so you may need to add a little hot water while reheating.
This recipe goes great with these complete meals
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