Puli Koddel
A tangy and savory Udupi-style curry made with ash gourd and lentils, simmered in a fragrant coconut-tamarind gravy. This classic South Indian dish is a comforting and flavorful accompaniment to steamed rice.
For 4 servings
Cook the Dal and Vegetable
- In a pressure cooker, combine the rinsed toor dal, cubed ash gourd, turmeric powder, and 2.5 cups of water.
- Secure the lid and pressure cook on medium heat for 3-4 whistles, or until the dal is completely soft and mushy (approx. 15 minutes).
- Allow the pressure to release naturally before opening the cooker.
Roast Spices for Masala
- While the dal cooks, heat 1 tsp of coconut oil in a small pan over low-medium heat.
- Add urad dal, chana dal, coriander seeds, cumin seeds, and fenugreek seeds. Roast for 2-3 minutes, stirring continuously, until the dals turn light golden and aromatic.
- Add the dried red chilies and roast for another 30-45 seconds.
- Turn off the heat, add the grated coconut, and toss well for a minute to lightly toast it in the residual heat. Let the mixture cool completely.
Prepare Tamarind and Grind Masala
- Soak the tamarind in 1/2 cup of warm water for about 10 minutes. Squeeze well to extract the thick pulp, then strain and discard the solids.
- Transfer the cooled roasted spice and coconut mixture to a blender. Add about 1/2 cup of water and grind to a very smooth, fine paste.
Combine and Simmer the Curry
- Once the pressure cooker is safe to open, gently mash the cooked dal and ash gourd mixture with the back of a ladle.
- Place the cooker back on low heat. Add the ground coconut masala paste, tamarind extract, grated jaggery, and salt. Stir everything together until well combined.
- Bring the curry to a gentle boil, then reduce the heat and let it simmer for 8-10 minutes, allowing all the flavors to meld together. If the curry is too thick, add a little hot water to reach your desired consistency.
Prepare the Tempering (Tadka)
- In a small pan (tadka pan), heat the remaining 2 tsp of coconut oil over medium-high heat.
- Once the oil is hot, add the mustard seeds and allow them to splutter completely.
- Add the curry leaves (be careful, they will pop) and the hing. Sauté for a few seconds until the leaves are crisp.
Finalize and Serve
- Immediately pour the hot tempering over the simmering Puli Koddel. Stir gently to incorporate.
- Turn off the heat and let it rest for 5 minutes before serving.
- Serve hot with steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the spices on low heat to prevent them from burning, which can make the curry bitter.
- 2Do not overcook the ash gourd; it should be tender but still hold its shape.
- 3Using coconut oil provides the most authentic Udupi flavor to the dish.
- 4The balance of tamarind (sour) and jaggery (sweet) is key. Adjust to your preference.
- 5The curry tends to thicken as it cools. Adjust the consistency with a little hot water before serving if needed.
- 6For a brighter red color, use Kashmiri or Byadgi red chilies, which are less spicy.
- 7You can replace ash gourd with yellow pumpkin or chayote squash for a different flavor profile.
Adapt it for your goals.
Vegetable Variation
Replace ash gourd with 500g of cubed yellow pumpkin (kaddu), chayote squash (chow chow), or even Mangalore cucumber.
Lentil VariationLentil Variation
For a lighter version, use a mix of toor dal and moong dal in equal proportions.
Creamier TextureCreamier Texture
Add a teaspoon of raw rice while roasting the spices. This will act as a natural thickener and give the gravy a smoother, creamier consistency.
Why this is on our healthy list.
Rich in Plant-Based Protein
Toor dal is an excellent source of protein and essential amino acids, crucial for muscle repair, growth, and overall body function.
High in Dietary Fiber
The combination of lentils, ash gourd, and coconut provides a significant amount of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Aids Digestion
Spices like cumin, fenugreek, and asafoetida (hing) are traditionally known for their digestive properties, helping to reduce bloating and improve gut health.
Hydrating & Cooling
Ash gourd has a high water content (over 90%), making it incredibly hydrating and cooling for the body, which is especially beneficial in warm climates.
Frequently asked questions
Yes, Puli Koddel is a nutritious dish. It's rich in plant-based protein from lentils, fiber from the ash gourd and coconut, and contains beneficial spices. Using minimal oil and natural sweeteners like jaggery makes it a wholesome choice.