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A classic Mangalorean curry featuring tender pumpkin cubes in a fragrant, spicy coconut gravy. The blend of sweetness from pumpkin and jaggery with the tang of tamarind makes this a comforting and unique dish, perfect with steamed rice.
For 4 servings
Cook the Pumpkin
Prepare the Masala Paste
Combine and Simmer the Curry
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A classic Mangalorean curry featuring tender pumpkin cubes in a fragrant, spicy coconut gravy. The blend of sweetness from pumpkin and jaggery with the tang of tamarind makes this a comforting and unique dish, perfect with steamed rice.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 261.3 calories per serving with 3.63g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Tempering (Tadka)
Finalize and Serve
Replace pumpkin with ash gourd (winter melon) or add a handful of cooked black-eyed peas (alsande) along with the pumpkin for extra protein and texture.
Increase or decrease the number of dry red chilies to suit your heat preference. Using a mix of spicy and mild chilies can provide both heat and color.
For a richer, creamier gravy, you can add 5-6 cashew nuts while grinding the coconut masala paste.
Pumpkin is an excellent source of beta-carotene, which the body converts into Vitamin A. This is essential for good vision, a strong immune system, and healthy skin.
The use of fresh coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of healthy fat that can provide energy and support heart health when consumed in moderation.
Spices like turmeric, coriander, and cumin are known for their anti-inflammatory and antioxidant properties, which can help combat oxidative stress in the body.
This curry is rich in dietary fiber from pumpkin and coconut, which promotes healthy digestion and regular bowel movements. Hing (asafoetida) is also traditionally used to prevent bloating and aid digestion.
One serving of Mangalorean Pumpkin Koddel contains approximately 220-250 calories. This is an estimate and can vary based on the exact ingredients used, such as the type of coconut and amount of oil.
Yes, it is a healthy dish. Pumpkin is rich in vitamins and fiber, coconut provides healthy fats, and the spices used have anti-inflammatory properties. It's a well-balanced, plant-based curry.
It is not recommended. This recipe relies on the texture of tender pumpkin cubes. Canned puree would dissolve into the gravy and completely change the consistency and character of the dish.
Traditionally, Pumpkin Koddel is served with steamed rice, particularly Mangalorean-style boiled rice (kuchilakki). It also pairs wonderfully with neer dosa, chapati, or phulka.
You can store leftover koddel in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight. Reheat gently on the stovetop before serving.
Yes, this recipe is naturally vegan. To ensure it is gluten-free, use a certified gluten-free brand of hing (asafoetida), as some commercial varieties contain wheat flour as a bulking agent.