Kale Koddel/ Raw plantain in a tangy coconut curry…
Koddel is a Konkani curry.. Looking at the main ingredients of the curry, you may wonder how is this different from the other konkani curry’s like ambat or ghashi, the secret to all these various coconut, chilli & tamarind based curry’s is that is that the name decides the tempering.. The tempering of garlic in coconut oil is Koddel & the same curry tempered with onions is ambat.. 🙂 .. Koddel is usually prepared with raw plantains,.. sometimes also prepare using Kulith/horsegram sprouts..
If you do not have access to fresh coconuts & coconut grater handy then, preparing this curry is difficult, because the main curry paste requires these ingredients. Also grating effort fresh coconut is an art. If you don’t do it the right way, you may end up wasting quite a bit of the coconut. I have a small hand-held coconut grater which will take me quite a bit of time considering the amount of fresh coconut required, if I want to use fresh coconut for this curry; so for all those who are short of time here is an easy way to prepare this curry.
Note: If you want to check the traditional method which I have already described in my earlier posts, check out Muga Ghashi recipe, there I have described in detail the traditional method to prepare a fresh paste required for this type of konkani curry’s. But I do want to mention that the curry prepared using the fresh paste is much tastier & has a nice thick consistency to it which this quick method lacks.
The garlic adds a lovely aromatic appeal to this curry & the banana’s absorb all the flavours of the ingredients used real well.. & when you eat this you will be amazed that with just about 6 ingredients you have such a yummy tasting curry.
Ingredients: (Serves 2) Preparation Time: 20 mins
Raw Plantain – 1 medium-sized, peeled & sliced to form 1/2 an inch circles & then cut into semi-circular pieces
Coconut Milk powder – 6-7 tbsp, mixed in water to make thick coconut milk
Red chilli powder – 1.5 tsp or more based on the strength of the chilli powder you have
Tamarind – 1 marble sized piece
Salt to taste
Garlic – 4-5 cloves, crushed roughly with their skin on, using a pestle & mortar
Curry leaves (optional) – 1 spring or 6-7 leaves, I add these just for additional flavour, you can skip them as the original recipe does not require the use of curry leaves.
Cumin Seeds (optional) – 1 tsp, again the original recipe does not use cumin seeds, I add them for a twist.
Coconut oil/ cooking oil – 1 tbsp
Soak the tamarind in about 50 ml warm water for at least 5 minutes. Squeeze out the juice & throw away the pulp.
Now heat about 400ml of water in a pot set to medium heat. Once the water comes to a boil add the chopped Coconut milk along with the red chilli powder & salt to taste. Let the water come to a boil. When the curry bubbles add the tamarind juice to it. Now add the raw plantain pieces.
Lower heat & let the curry bubble for a good 5 minutes so as the raw flavours of the ingredients fade away. Check & adjust the salt if required.
Once the plantain is about 90% cooked, prepare the tempering. Heat the oil in a frying/tempering pan; set to medium heat and add cumin seeds & let them turn a light brown. Now add the crushed garlic & fry them till they turn golden brown. Turn off the heat & add the curry leaves, now add this tempering to the bubbling curry & turn off the heat.
The best accompaniment for this dish is a bowl of hot steamed rice. But you may also eat them with some hot chapati’s.
If you liked this you may also like – Brown lentil/Horse gram/Kulitha Saaru, Bhindi Fry/Lady’s Finger Fry, Simple yet very comforting!…. Batata Piyava Upkari/Stir fried Potato Onion sabzi…, Mums style Beetroot Upkari..!! etc.
- Horse Gram Chutney (Kollu Chutney) (yuvarathika.wordpress.com)