Puli Koddel (Konkani Ash gourd Curry)

November 28, 2014 Posted by

Konkani Ash gourd CurryThough Yash and me are both GSBs, I am amazed at how recipes and the food we eat differ so significantly even though the distance between our hometowns must be less than 200 kms.
Puli Koddel is one such dish which we had never cooked at our home but is a delicacy for Yash’s family. So I decided to learn this one and cooked it the other day. Turned out pretty much like it is cooked at Yash’s home in Dakshin Kanara.
Deskinned ash gourd- around 500 gms
3 tsp coriander seeds
3 tsp till seeds
2 tsps black gram dal
2 tsps bengal gram dal
pinch of turmeric
pinch of asafoetida (hing)
1 tsp raw rice
3 tbsp grated coconut
8 dried  red chillies
1 lime sized jaggery
1 marble sized tamarind
1 tsp mustard seeds
Curry leaves


  1. Roast 3 tsp coriander seeds, 3 tsp till seeds,  2 tsps black gram dal, 2 tsps bengal gram dal, pinch of turmeric, pinch of asafoetida (hing), 1 tsp raw rice, 3 tbsp grated cocounut, 8 dried  red chillies with a little oil till brown.
  2. Grind all ingredients with 1 marble sized tamarind to a coarse paste
  3. In a vessel, boil deskinned ash gourd(I used about 1/4 of an ash gourd)  cut into 1 inch pieces with sufficient water. Add 1 lime sized jaggery while boiling.
  4. Now when the ash gourd is sufficiently soft, add the ground masala. Adjust the salt and bring it to boil.
  5. Remove from flame.
  6. In a small pan, give tempering of 1 tsp mustard seeds and handful of curry leaves. Add it to the koddel and cover for the flavors to assimilate in the curry.
  7. Eat with hot rice.

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4 thoughts on “Puli Koddel (Konkani Ash gourd Curry)”

  1. priyanka says:

    very nice n yummy n I must say in small list of ingedient such a nice receipe.

  2. Kshama says:

    Hey Shweta

    🙂 Great to find you here! Love the pictures! will try this one soon. I am surprised as to how the recipe
    is different from way its cooked in Goa.

    1. Thanks Kshama. Glad you liked the blog 🙂
      Do let me know whats different in the Goan recipe?

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