Koddel is another of Konkani curries. It is spicy and is seasoned with garlic or with asafoetida (for people who don't like garlic). It is traditionally made with pulses like avro (navy beans), kulith (horse gram), bagdo (azuki beans). I have also tried it with kidney beans , pink beans, black eyed peas , black beans and pinto beans and it comes out well. Raw papaya , magge, potatoes, ashgourd can be added to the koddel. Here is the recipe for the koddel.
Ingredients
1/2 cup white navy beans (avro) or any other beans
1/2 magge or konkani cucumber (optionally you can use potato, ashgourd or raw papaya or use just navy beans)
1/2 cup coconut
1/2 teaspoon tamarind concentrate or small piece of tamarind
3-4 roasted byadgi red chilies
3-4 cloves of garlic or 1/4 teaspoon heeng or asafoetida
1 teaspoon coconut oil or any other oil
salt for taste
Method
Soak the navy beans overnight or 8-10 hours. Pressure cook magge and navy beans (avro) with 1/4 teaspoon salt till soft. Grind the coconut, red chilies, tamarind into a fine masala paste. Add this masala to the navy beans and magge and add water to get desired consistency (the water in which the beans were boiled can also be added). Heat oil in seasoning pan. Crush garlic and fry it in the oil till it is pink. Add this to the curry and cover it for 5 minutes to allow the flavors of the garlic to be absorbed in the curry. Optionally, if you don't want garlic, the heeng can be dissolved in a tablespoon of water and sprinkled with oil on the curry. Serve hot with rice.
Preparation time: 1 hour
Serves: 3-4
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