This is a traditional Konkani cuisine made from spices which are roasted along with sesame, dals and coconut.
Puli meaning sour and Koddel in Amchi means gravy based curry.
This curry is usually made during festivals and traditional functions.
The aroma of the masalas just fills the home. Most of the ingredients are roasted individually in ghee or oil and then powdered coarsely or ground adding water little by little.(that is if you are cooking it by preparing the fresh masala)
Then the masala is added to the cooked ash Gourd along with tamarind pulp and jaggery and after a proper boil it’s seasoned like the usual Konkani curries .
To make the cooking process easier I thought it best to roast all the ingredients and prepare the pulikoddel masala.
Here is the recipe for the Masala.
Chana dal-9 spoons
Urad dal-9 spoons
Red chillies-Around 24.(12+12ie Bedgi and Guntur chillies)
GratedCoconut-6 table spoons
Sesame seeds-9 spoons( you could ad 6 white sesame and 3 spoons of black sesame)
Curry leaves–2 sprigs
Asafoetida-1 small spoon
Coriander seeds-9 spoons
Fenugreek/Methi seeds-3/4 spoon.
1 to 2 spoons of oil(preferably coconut oil)to dry roast the ingredients one by one until it lets out an aroma.
1.Now roast all the above ingredients except asafoetida, using very little oil until they let out a pleasant aroma.
2.Cool the roasted masala and dry grind them to a slightly coarse masala.
Store in air tight container.