Thouthe Kodel

Thouthe Kodel

Thouthe Kodel is a Mangalorean recipe that is made from a special cucumber that is available in Karnataka known as ‘Thouthe’.

Thouthe Kodel is a very traditional dish of Mangalorean cuisine that is made from a special cucumber that is available in Karnataka. In Mangalore this special type of cucumber is known as ‘Thouthe’ in Kannada language. The curry also gets its full-bodied flavor from the roasted condiments like fenugreek, coriander, cumin that is ground along with garlic and coconut making the Thouthe Kodel rich, flavorful and delicious.

Ingredients:

Mangalore Cucumber - 1 medium sized, cut into wedges with skin

Tamarind Water - 1 cup

Jaggery - 1 tbsp

Toor Dal - 1/2 cup

Turmeric Powder - 1 tsp

Salt to taste

Oil for cooking

Water as required

Coriander Seeds - 1 tbsp

Cumin Seeds - 1 tsp

Fenugreek Seeds - 1/2 tsp

Urad Dal - 1 tsp

Whole Black Pepper - 1/2 tsp

Coconut - 1 cup grated

Onion - 1 small, chopped

Dry Red Chillies - 3 to 4

Garlic - 2 to 3 cloves

Ingredients for Tempering:

Oil - 1 tsp

Mustard Seeds - 1/2 tsp

Urad Dal - 1 tsp

Dry Red Chillies - 2

Garlic - 2 cloves

A sprig of Curry Leaves

Method:
1. Place the toor dal in the pressure cooker along with 1-1/2 cups of water, turmeric powder and salt. Cook the toor dal in the pressure cooker until soft and mushy.
2. Once done, whisk the dal until smooth and keep aside.
3. Place the cucumber, tamarind water and salt in the pressure cooker. Allow it to pressure cook until you heat 2 to three whistles.
4. After the whistles, turn off the heat. Place the pressure cooker under cold running water to release the pressure immediately, as cucumber cooks very fast.
5. In small pan; dry roast the coriander seeds, cumin seeds, urad dal, fenugreek seeds, pepper corns and red chillies until smells roasted.
6. Place the roasted ingredients along with the coconut, onion and garlic into a food processor and blend to make a smooth paste.
7. In a large sauce pan; add in the cooked and whisked dal, the cucumber tamarind curry and the masala paste.
8. Stir well to combine all the ingredients. Place the sauce pan on medium heat and give the Thouthe Kodel a boil.
9. Heat oil in a small pan; add all the tempering ingredients. Allow the seeds to crackle and roast.
10. Add the seasoning to the simmering Thouthe Kodel and give it a stir.
11. Transfer the Thouthe Kodel to a serving bowl and serve it along with warm ‘Steamed Rice’ or ‘Neer Dosa’.

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