Konkani Style Maskasangi Magge Koddel Recipe (Drumstick and Mangalore Cucumber Curry)
Introduction
Discover the vibrant flavors of the Konkan coast with this delectable Maskasangi Magge Koddel, a traditional curry that harmonizes the unique tastes of drumsticks and Mangalorean cucumbers, all brought together with the tangy essence of tamarind. This delightful dish is perfect for a wholesome lunch, making it an ideal companion for steaming rice or soft, spongy Mangalorean Neer Dosa. Not only is it vegetarian, but it’s also infused with spices that create a rich, aromatic experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Drumstick | 1, cut into 1-inch pieces |
| Mangalorean cucumber | 1, cut into small pieces with the skin |
| Tamarind water | 1 cup |
| Red chilli powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Jaggery | 1 tablespoon |
| Garlic | 4 cloves, roughly chopped |
| Salt | To taste |
| Dry red chillies | 5 |
| Coriander (Dhania) seeds | 1 tablespoon |
| Fresh coconut | 1/2 cup |
Nutritional Information
| Nutrient | Amount per Serving (Approx.) |
|---|---|
| Calories | 180 |
| Protein | 3 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 5 g |
| Sugars | 6 g |
| Fat | 5 g |
| Saturated Fat | 4 g |
| Sodium | 120 mg |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Servings
- Servings: 4
Instructions
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Prep the Ingredients: Begin by preparing all the ingredients, ensuring the drumstick is cut into 1-inch pieces, and the Mangalorean cucumber is chopped into small pieces with its skin intact.
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Roast the Spices: In a small skillet, add the dry red chillies and coriander seeds. Roast them over medium heat until they are aromatic and well-roasted. This step intensifies the flavors of the spices.
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Make the Masala Paste: After roasting, transfer the chillies and coriander to a blender. Add the fresh coconut and a little water to help it blend smoothly. Grind the mixture into a fine paste, adding more water as needed to achieve a smooth consistency.
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Cook the Vegetables: Heat a pressure cooker over medium heat and add some oil. Once hot, toss in the crushed garlic and sauté for about 10 seconds until fragrant. Next, add the chopped Mangalorean cucumber and drumsticks, followed by the tamarind water.
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Combine Ingredients: Stir in the ground masala mixture, jaggery, red chilli powder, and salt. Add approximately 1/2 cup of water to the pot to ensure everything is well-combined.
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Pressure Cook: Secure the lid of the pressure cooker and cook for about 2 to 3 whistles, allowing the flavors to meld beautifully and the vegetables to become tender.
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Release Pressure: Once cooking is complete, turn off the heat and let the pressure release naturally. Carefully open the lid, and check the seasoning. Adjust salt and spices to your preference.
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Serve Warm: Serve the Maskasangi Magge Koddel warm with steaming hot rice or alongside fluffy Mangalorean Neer Dosa. For a delightful meal, pair it with Chettinad Pepper Chicken Dry for a flavorful contrast.
Tips for the Perfect Koddel
- Adjusting Spice Levels: If you prefer a milder flavor, reduce the amount of red chilli powder or use fewer dry red chillies during roasting.
- Fresh Ingredients: Always opt for fresh drumsticks and Mangalorean cucumbers to maximize the taste and texture of the dish.
- Serving Suggestions: This curry pairs well with a simple salad or a yogurt-based side to balance the spices.
Conclusion
The Konkani Style Maskasangi Magge Koddel is a delightful vegetarian dish that captures the essence of coastal Indian cuisine, offering a unique blend of spices and fresh vegetables. It’s not just a meal; it’s an experience steeped in tradition and flavor. Enjoy this culinary journey and share the love of cooking with family and friends!
With this recipe, you can bring the warm, welcoming flavors of the Konkan coast to your dining table, ensuring a satisfying and nourishing experience. Happy cooking!
