Mangalorean Cucumber and Lentil Delight: Thouthe Kodel Recipe

Thouthe Kodel Recipe: A Mangalorean Delight

The Thouthe Kodel, a cherished dish from Mangalorean cuisine, encapsulates the region’s vibrant flavors and wholesome ingredients, offering a perfect accompaniment to rice or flatbreads. Combining the earthy tones of lentils with the refreshing taste of Mangalorean cucumber and tangy tamarind, this vegetarian side dish is a beautiful representation of the local culinary tradition. Let’s dive into crafting this delectable recipe that not only pleases the palate but also nourishes the body.

Ingredients

Nutritional Information (per serving)

Preparation Time

• Preparation Time: 25 minutes
• Cooking Time: 45 minutes
• Total Time: 70 minutes

Servings

• Servings: 4

Instructions

1. Prepare the Tur Dal:
   Begin by washing the tur dal thoroughly under running water. Place the washed dal in a pressure cooker, adding 1½ cups of water, turmeric powder, and salt. Seal the cooker and cook until you hear one whistle. Once you hear the whistle, reduce the heat and let it simmer for an additional 3 to 4 minutes. After the time is up, turn off the heat and allow the pressure to release naturally. Once safe to open, beat the cooked dal gently and set it aside.

   Related Articles

   • 
     Tangy Tindora Sambharo: A Refreshing Gujarati Side Dish
   • 
     Sweet Sakkare Millet Pongal – Traditional South Indian Dessert
   • 
     Quinoa-Stuffed Tomatoes with Feta and Bell Peppers: A Flavorful Vegetarian Delight
   • 
     Goan Bimbla Uddamethi: Tangy Coconut Curry with Jaggery and Spices

2. Cook the Cucumber and Tamarind Mixture:
   In another pressure cooker, add the chopped cucumber along with the tamarind water and a pinch of salt. Close the lid and cook until you hear 2 to 3 whistles. After cooking, place the cooker under cold running water to release the pressure quickly. Once the pressure is released, open the lid and set the cucumber mixture aside.

3. Toast the Spices:
   In a small frying pan, heat a teaspoon of oil over medium heat. Add the coriander seeds, cumin seeds, fenugreek seeds, whole black pepper, and dry red chillies. Toast the spices for 2 to 3 minutes until they become aromatic, stirring frequently to avoid burning. Remove from heat and allow them to cool slightly.

4. Grind the Spice Mixture:
   In a mixer grinder, combine the toasted spices with the grated coconut and garlic. Grind the mixture into a fine paste, adding a little water if necessary to achieve a smooth consistency.

5. Combine Ingredients:
   In a large saucepan, combine the cooked tur dal, the cucumber-tamarind mixture, and the freshly ground spice paste. Mix everything well to integrate the flavors. Turn on the heat and bring the mixture to a gentle boil.

6. Prepare the Tempering:
   For the tempering, heat a tablespoon of oil in a small tempering pan. Add the mustard seeds and let them crackle. Next, add the white urad dal, dry red chillies, garlic, and curry leaves. Sauté for about 15 seconds until the spices release their fragrant aroma.

7. Finish the Dish:
   Pour the hot tempering over the simmering dal and cucumber mixture. Stir well to combine, allowing the flavors to meld for a few more minutes.

8. Serve:
   Serve the Thouthe Kodel hot alongside steamed rice, beetroot thoran, crispy papad, and a glass of masala chaas. This dish not only complements your meal with its rich flavors but also offers a nutritious, satisfying experience.

Conclusion

Thouthe Kodel is more than just a side dish; it’s a celebration of Mangalorean flavors that evokes the warmth of home-cooked meals. With its unique combination of ingredients and simple preparation, this recipe invites you to savor the essence of Mangalorean culinary traditions. Enjoy this delightful dish as part of your daily meals or special occasions, and let it bring joy to your dining table. Happy cooking!