Konkani Style Maskasangi Magge Koddel Recipe-Drumstick and Mangalore Cucumber Curry
A Gravy made from coconut and dry red chilli that is then seasoned with garlic and has vegetables like drumstick and mangalore cucumber. Koddel is basically a coconut and dry red chilli gravy that seasoned with good amount of garlic. Serve it along with steamed rice and chicken roast by the side.
Maskasangi Magge Koddel Recipe-Drumstick and Mangalore Cucumber Curry, Koddel one of the traditional curry made by people in the Konkan region. Koddel is basically a coconut and dry red chilli gravy that seasoned with good amount of garlic. The vegetable that is being added into the curry may vary depending on the seasonal produce. It is usually the mangalore cucumber that are locally available and it is accompanied with lentils like horse gram or black eyed peas.
Did you know ? Drumstick pods helps to build strong bones, it is very good for pregnant women also. Drumstick pods which are known as moringa in local language is rich in calcium, Iron and vitamins. They are also have properties such purifying the blood, improves digestion and protects against infection.
Serve the Maskasangi Magge Koddel Recipe with steamed rice or Mangalorean Neer Dosa and Chettinad Pepper Chicken Dry Recipe.
If you are looking for more Konkan Recipe here are some:
20 M
30 M
50 M
4 Servings
Ingredients
- 1 Drumstick , cut into 1 inch
- 1 Mangalorean cucumber , cut into small pieces with the skin
- 1 cup Tamarind Water
- 1 teaspoon Red Chilli powder
- 1 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Jaggery
- 4 cloves Garlic , roughly chopped
- Salt , to taste Masala To roast and grind
- 5 Dry Red Chillies
- 1 tablespoon Coriander (Dhania) Seeds
- 1/2 cup Fresh coconut
How to make Konkani Style Maskasangi Magge Koddel Recipe-Drumstick and Mangalore Cucumber Curry
To begin making the Maskasangi Magge Koddel Recipe, prep all the ingredients and keep them aside.
We will first begin to roast the ingredients to be ground into a masala in "Masala To roast and grind"
In a small skillet, roast red chillies and coriander seeds until well roasted. Grind it along with coconut, add a little water to make a smooth paste.
Heat a pressure cooker with oil, add some crushed garlic and saute for 10 seconds. Add the mangalore cucumber and drumsticks and the tamarind water.
Add in the ground masala mixture, jaggery, chilli powder and salt and about 1/2 cup of water. Cover the pressure cooker and cook for 2 to 3 whistles.
Once done, turn off the heat and allow the pressure to release naturally. Check the salt and seasonings and adjust to suit your taste and serve warm.
Serve the Maskasangi Magge Koddel Recipe with steamed rice or Mangalorean Neer Dosa and Chettinad Pepper Chicken Dry Recipe.
