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A traditional Udupi-Mangalore curry featuring tender Mangalore cucumber and lentils in a fragrant, freshly ground coconut masala. This sweet, spicy, and tangy stew is a comforting South Indian classic.
For 4 servings
Pressure Cook the Dal
Cook the Mangalore Cucumber
Prepare the Coconut Masala
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A traditional Udupi-Mangalore curry featuring tender Mangalore cucumber and lentils in a fragrant, freshly ground coconut masala. This sweet, spicy, and tangy stew is a comforting South Indian classic.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 335.49 calories per serving with 10.12g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer the Koddel
Prepare the Tempering (Tadka)
Finalize and Serve
Replace Mangalore cucumber with an equal amount of cubed yellow pumpkin (kaddu) or ash gourd (petha). The cooking time for the vegetable may need slight adjustment.
Add a handful of cooked black-eyed peas (lobia) or chickpeas (chana) along with the dal for extra protein and texture.
For a slightly different flavor profile, add 2-3 cloves of garlic while grinding the coconut masala.
For a richer curry, use 1/4 cup of thick coconut milk, added at the end of the simmering process. Do not boil after adding coconut milk.
Toor dal is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The combination of lentils and Mangalore cucumber provides a significant amount of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Spices like cumin, coriander, and asafoetida (hing) are known for their digestive properties, helping to reduce bloating and improve gut health.
Coconut is a source of medium-chain triglycerides (MCTs), a type of healthy fat that can provide a quick source of energy.
Yes, Southekayi Koddel is a healthy and balanced dish. It's rich in plant-based protein from toor dal, high in fiber from the cucumber and lentils, and contains healthy fats from coconut. The spices used also offer various digestive and anti-inflammatory benefits.
A single serving of Southekayi Koddel (approximately 1 cup or 315g) contains around 320-340 calories. This can vary slightly based on the amount of coconut and oil used.
Good substitutes for Mangalore cucumber include ash gourd (winter melon), yellow pumpkin, or chayote squash. Adjust the cooking time as these vegetables may cook faster or slower.
The freshly ground coconut masala is the heart of this traditional recipe. While you could try making a version without it, it would significantly alter the taste and texture and would no longer be an authentic Koddel.
Leftover Southekayi Koddel can be stored in an airtight container in the refrigerator for up to 2-3 days. The curry tends to thicken upon cooling; you may need to add a splash of water while reheating.