Paji Koddel is Vegetables in Sweet, Sour and Spicy Coconut Gravy. It differs from Koddel because there is no roasting of ingredients before grinding (Paji means raw (not roasted) in Tulu Language). Paji Koddel can be made with different vegetables, popular ones are: Carrot, Cabbage, Marrow, Mangalore Southekai, etc. Exotic version is Paji Koddel of Gujje (unripened Jackfruit), Jackfruit seeds, !
Ingredients
Tharakari (Vegetable): 1 cup (chopped)Huli (Tamarind): a marble-sized piece
Water: 1 cup
Salt: to taste
for Grinding
Tenginakai (Coconut): 1 cup (grated)
Ona Menasu (Dried Red Chillies): 3-4
Kothambari Beeja (Coriander Seeds): 1 tsp
Jeerige (Cumin Seeds): 1 tsp
Akki (uncooked Rice): 1 tsp
Aarashina (Turmeric Powder): 1/2 tsp
Bellulli (Garlic): 2 cloves
for Oggarane/Tempering
Karibevu (Curry Leaves): 4-5
Enne (Oil): 1 tsp
Method
Boil the vegetable pieces, tamarind and salt in a saucepan of water for 10 minutes. Grind the ingredients in set 2 and add it to the Paji Koddel and simmer for 10 mins. Heat oil in a small pan and add oggarane ingredients to it. Pour this over the Paji Koddel just before serving.
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