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A traditional Mangalorean curry featuring tender yellow cucumber and lentils simmered in a fragrant, freshly ground coconut-spice paste. It's a perfect blend of sweet, sour, and spicy flavors, best enjoyed with steamed rice.
For 4 servings
Cook the Dal
Prepare the Masala Paste
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A traditional Mangalorean curry featuring tender yellow cucumber and lentils simmered in a fragrant, freshly ground coconut-spice paste. It's a perfect blend of sweet, sour, and spicy flavors, best enjoyed with steamed rice.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 261.49 calories per serving with 9.43g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Cucumber and Combine
Prepare the Tempering (Tadka)
Finish and Serve
You can make this koddel with other vegetables like ash gourd (boodu kumbalakai), pumpkin (kumbalakai), or a mix of vegetables like carrots and drumsticks.
While toor dal is traditional, you can also use a mix of toor dal and moong dal for a different texture and flavor.
For a subtle garlicky flavor, you can add 2-3 cloves of garlic while grinding the coconut masala paste.
Toor dal is an excellent source of plant-based protein and amino acids, which are essential for muscle repair, growth, and overall body function.
The combination of lentils and cucumber provides a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Mangalore cucumber has high water content, which helps in keeping the body hydrated and provides essential electrolytes.
Coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that can be a quick source of energy for the body and brain.
Yes, Southekai Koddel is a healthy and balanced dish. It's rich in plant-based protein and fiber from the lentils, vitamins and hydration from the cucumber, and healthy fats from the coconut. The spices also offer various anti-inflammatory benefits.
A single serving of Southekai Koddel (approximately 1 cup or 375g) contains around 290-320 calories, making it a nutritious and moderately low-calorie main dish when served with a sensible portion of rice.
The best substitutes are vegetables that hold their shape well when cooked, such as ash gourd or yellow pumpkin. Avoid watery vegetables like zucchini or regular green cucumber as they will turn mushy.
The coconut paste is essential for the authentic taste and creamy texture of a traditional koddel. While you could make a dal curry without it, it would not be considered Southekai Koddel.
Leftover Southekai Koddel can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight. Reheat gently on the stovetop before serving.
Yes, this recipe is naturally vegan and gluten-free. Just ensure that your asafoetida (hing) is pure and not compounded with wheat flour to keep it gluten-free.