Magge Koddel (with jackfruit seeds)/Coconut-Based Curry with Mangalore Pumpkin and Jackfruit Seeds

magge-koddel-with-coconut

Magge koddel is a spicy, tangy Mangalorean coconut based curry using Magge, a pumpkin called “Mangalore Southekayi” or Mangalore cucumber or Mangalore pumpkin.  The gravy based curry with garlic seasoning is either made just with magge and sometimes addition of potato, cashew nuts or jackfruit seeds makes it more flavorful.  Traditionally it is served in every Mangalorean’s house with a steaming bowl of rice and some vegetable stir fry (Broccoli Talasani, Beans Upkari, Midke Sange Upkari etc.) but it is also goes great with roti, chapatti (whole wheat flatbread) or even with bread!!

mangalore-cucumber

Jackfruit (indigenous to the Western Ghats in India) is available during the summer season and after relishing the sweet jackfruit, we use the seeds (inside the fruit)  in different dishes.  The seeds are dried and stored for a few days. During the process of cooking, we crush them, remove the hard skin and cook them with other vegetables. Magge is available throughout the year and can be used as a stir fry or added to other gravy dishes.

Image result for jackfruit seeds

Magge Koddel is a simple curry involving only a few steps; cooking the magge and jackfruit seeds in a pressure pan, blending the coconut masala, mixing both and tempering them with a coconut oil and garlic seasoning.

Magge Koddel(Coconut based Curry with Mangalore Cucumber and Jackfruit seeds)
Serves 4
Magge Koddel is a tangy coconut based curry from Mangalore (southern part of India) cucumber/pumpkin which is combined with either jackfruit seeds, potato or any other pumpkin to make a delicious gravy often relished with a steaming bowl of rice!!
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146 calories
21 g
0 g
7 g
3 g
6 g
178 g
96 g
14 g
0 g
0 g
Nutrition Facts
Serving Size
178g
Servings
4
Amount Per Serving
Calories 146
Calories from Fat 56
% Daily Value *
Total Fat 7g
10%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 96mg
4%
Total Carbohydrates 21g
7%
Dietary Fiber 3g
11%
Sugars 14g
Protein 3g
Vitamin A
20%
Vitamin C
249%
Calcium
4%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ½ of the Mangalore cucumber, about 2 cups
  2. 8 to 10 jackfruit seeds
  3. 3/4 cup grated coconut(fresh or frozen)
  4. 8 to 10 roasted dry red chillies
  5. 1 small marble sized tamarind or ½ teaspoon tamarind paste
  6. Salt to taste
For the seasoning
  1. 2 teaspooons coconut oil
  2. 8 to 10 garlic cloves, slightly crushed with skin
Instructions
  1. Wash the magge and jackfruit seeds. Cut the cucumber into half and use as much as you need.
  2. Cut them into cubes (after removing the seeds, but keep the skin intact).
  3. Crush the jackfruit seeds and remove the hard skin.
  4. Cook both the magge and seeds in a pressure pan with some water for about 2 whistles.
Meanwhile, prepare the coconut masala
  1. In a blender container, add the coconut, tamarind (I have used some cooked and preserved bimbuls instead; starfruit like fruit I had in my refrigerator) and roasted red chillies. Blend into a fine paste.
  2. Once the pressure has reduced, open the pan and transfer the mixture to a saucepan.
  3. Add the coconut masala and required amount of water to make a medium thick gravy (or according to how thick or thin you prefer). Add salt to taste and mix well.
  4. Bring to a boil and reduce the heat and simmer for about 5 minutes.
Meanwhile prepare the seasoning
  1. In a small saucepan, heat the oil and once hot, add the crushed garlic and sauté till light golden brown.
  2. Add this to the coconut magge koddel and mix well.
  3. Serve hot with rice and a vegetable stir fry.
Notes
  1. Coconut oil gives it a distinct traditional flavor, but if you do not have or like it, you can use any other oil.
  2. Amount of dried red chillies depends upon your spice level.
  3. Magge is usually cooked with the skin on as removing them will make it more mushy and too soft.
  4. Frying the garlic with the skin imparts a more flavorful aroma and so in most Konkani dishes we season a curry along with the skin of the garlic.
beta
calories
146
fat
7g
protein
3g
carbs
21g
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Curry and Vanilla http://www.curryandvanilla.com/

Step-by-step method:

  • Wash the magge and jackfruit seeds. Cut the cucumber into half and use as much as you need.

cut-mangalore-pumpkin

  • Cut them into cubes (after removing the seeds, but keep the skin intact or they may get mushy after cooking).

cooked-pumpkin

  • Crush the jackfruit seeds and remove the hard skin.

jackfruit-seed-in-cooker

  • Cook both the magge and seeds in a pressure pan with some water for about 2 whistles.
  • Transfer to a saucepan.

magge-and-jackfruit-seeds

Meanwhile, prepare the coconut masala:

  • In a blender container, add the coconut, tamarind (I have used some cooked and preserved bimbuls; starfruit like fruit I had preserved in my refrigerator) and roasted red chillies.

masala-in-blender

  • Blend into a fine paste.

coconut-paste

  • Once the pressure has reduced, open the pan and transfer to a saucepan.

coconut-paste-in-mixtuer

  • Add the coconut masala and required amount of water to make a medium thick gravy (or according to how thick or thin you prefer).  Add salt to taste and mix well.
  • Bring to a boil and reduce the heat and simmer for about 5 minutes.

mixed-koddel

Meanwhile prepare the seasoning:

  • In a small saucepan, heat the oil and once hot, add the crushed garlic and sauté till light golden brown.

seasoning-garlic

  • Add this to the coconut magge koddel and mix well.

magge-koddel

  • Serve hot with rice and a vegetable stir fry.

Note:

  1. Coconut oil gives it a distinct traditional flavor, but if you do not have or like it, you can use any other oil and make it totally vegan.
  2. Amount of dried red chillies depends upon your spice level.
  3. Magge is usually cooked with the skin as removing them will make it more mushy and too soft and may blend with the curry.
  4. Frying the garlic with the skin imparts a more flavorful aroma and so in most Konkani dishes we season curries along with the skin of the garlic.

 

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