Mangalorean Pumpkin Koddel
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
5 steps. 25 minutes total.
- 1
Step 1
- a.Cook the Pumpkin
- b.In a medium-sized pot, combine the pumpkin cubes, turmeric powder, salt, and 1.5 cups of water.
- c.Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer. Cook for 10-12 minutes, or until the pumpkin is fork-tender but still holds its shape.
- d.Gently stir in the tamarind paste and grated jaggery. Allow it to simmer for another 2-3 minutes for the flavors to meld together.
- 2
Step 2
- a.Prepare the Masala Paste
- b.While the pumpkin is cooking, heat 1 tsp of coconut oil in a small pan over medium heat.
- c.Add the dry red chilies, coriander seeds, cumin seeds, and 1 tsp of urad dal. Roast, stirring continuously, for 2-3 minutes until the spices are aromatic and the dal turns a light golden brown.
- d.Remove from heat and let the spices cool for a few minutes.
- e.Transfer the roasted spices to a grinder jar along with the fresh grated coconut. Add 1/2 cup of water and grind to a very smooth paste. Add a little more water if necessary to achieve a fine consistency.
- 3
Step 3
- a.Combine and Simmer the Curry
- b.Pour the ground coconut masala paste into the pot with the cooked pumpkin.
- c.Rinse the grinder jar with another 1/2 cup of water and add this to the pot to ensure no masala is wasted.
- d.Stir everything gently to combine. Check for salt and adjust if needed.
- e.Bring the curry to a gentle simmer and cook for 5-7 minutes, allowing the raw flavor of the masala to cook out and the gravy to thicken to the desired consistency.
- 4
Step 4
- a.Prepare the Tempering (Tadka)
- b.In a small pan (tadka pan), heat the remaining 2 tbsp of coconut oil over medium-high heat.
- c.Once the oil is hot, add the mustard seeds. Wait for them to splutter completely.
- d.Add the remaining 0.5 tsp of urad dal and fry until it turns golden.
- e.Finally, add the curry leaves and hing. Sauté for about 30 seconds until the curry leaves are crisp and fragrant.
- 5
Step 5
- a.Finalize and Serve
- b.Immediately pour the hot tempering over the simmering pumpkin koddel.
- c.Stir gently to incorporate the tempering. Turn off the heat and cover the pot for 5 minutes to let the flavors infuse.
- d.Serve hot with steamed rice (especially Mangalorean boiled rice) or neer dosa.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic color and mild heat, use Byadgi or Kashmiri red chilies.
- 2Do not overcook the pumpkin. The cubes should be tender but still hold their shape for the best texture.
- 3Roasting the spices until fragrant is crucial for developing the deep, aromatic flavor of the koddel.
- 4The balance of sweet, sour, and spicy is key. Adjust the amount of jaggery and tamarind to your personal preference.
- 5For the best flavor and texture, use fresh grated coconut. Frozen can be used as a substitute, but desiccated coconut is not recommended.
- 6The curry will thicken as it cools. Adjust the consistency with a little warm water if needed before serving.
Adapt it for your goals.
Vegetable Variation
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.
Spice Level AdjustmentSpice Level Adjustment
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.
Creamier GravyCreamier Gravy
For a richer, creamier gravy, you can add 5-6 cashew nuts while grinding the coconut masala paste.
Why this is on our healthy list.
Rich in Beta-Carotene
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.
Provides Healthy Fats
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.
Anti-inflammatory Properties
Spices like turmeric, coriander, and cumin are known for their anti-inflammatory and antioxidant properties, which can help combat oxidative stress in the body.
Aids in Digestion
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.
Frequently asked questions
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.