Puli Koddel

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Kuvale is Ash guard. Rain or sun, this is a vegetable that is available through out the year. In Kannada it is called “Kumbalakai”.  Ash guard is considered to be very sacred for Hindus. During the house warming ceremony in places like Bangalore people buy the whole vegetable, make a deep hole on the top of it, fill it with kum kum, a few coins and crush it and keep it in front of the new building, presumably to avoid the “evil eye”. Overall, Ash guard dish especially Puli koddhel is a must for certain functions. It is also prepared at home as a side dish. Puli koddhel is sweet-sour in taste. Besides, we also prepare a dish called kuvale ambat and kuvale sasam.


Apiece of Ash guard

A piece of Ashguard

What you need to have:

Ash guard – 500 grams

Tamarind extract – 1/2 teaspoon

Jaggery (molasses) – a 1″ piece

For Masala:

Fresh grated coconut – 100 grams

Coriander seeds – 2 teaspoons

Byadgi chilli – 4

Bengal-gram Dal – 2 teaspoon

Cumin seeds – 1/2 teaspoon

Pinch of fenugreek seeds

Sesame seeds – 1 teaspoon

Raw rice – 1/4 teaspoon

Turmeric powder – 1/2 teaspoon

ingredients of masala

Ingredients of masala


Ready to serve Kuvale puli

What you do with what you have:

1. Peal, wash, cut Ashguard into required size pieces and cook in cooker adding tamarind and Jaggery.

2. Roast grated coconut to light brown as shown in the above image.

3. Place oil in a bowl and fry Bengal-gram Dal, coriander seeds, fenugreek, cumin seeds, raw rice & turmeric powder and keep it aside. Fry chillies separately.

4. Wash sesame seeds & roast them without oil in a bowl. (when it sputters it means it has roasted. Also it gives a pleasant aroma.).

5. Grind fried masala from step 3 and sesame seeds from step 4 with coconut to a moderately fine consistency in the mixer/blender adding water in steps.

6. Transfer cooked ash-guard pieces to a bowl and add the ground masala to it, adding sufficient quantity of salt bring it to boil. Add jaggery if necessary.

7. Season the dish with Mustard seeds, Red chili, and curry leaves. Keep the lid closed and serve hot with rice as a side dish.

What it looks like:

Ready to serve kovale puli

How long it takes: 45 minutes

Number of servings: 4


4 thoughts on “Puli Koddel

    Sunil said:
    April 3, 2010 at 5:00 am

    Maye Thanks for publishing this. I am going to cook this tonight for the first time.

    Neeta said:
    September 26, 2010 at 5:03 am

    This is the true Puli Koddela recipe as my Mom prepared and I still follow the recipe! Only other recipe I found when googling was not real Konkani Puli Koddela……lost my Konkani cook books including Mom’s recipes when we moved. This recipe is not commonly prepared in our US home ash gourd being seasonal.

    Kuvale Sasam (Ashgourd Gravy) « The Indian Food Court said:
    January 11, 2018 at 8:09 pm

    […] is Ashgourd/Kumbalkayi . I have already put up Kuvali Puli (Kuvale Puli), Majjige huli and the “Kuvale khadi” before and now here comes […]

    Street Food in Chennai said:
    January 25, 2018 at 6:28 pm

    The nice food blog.

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