Puli Koddel (Konkani Ash gourd Curry)

Though Yash and me are both GSBs, I am amazed at how recipes and the food we eat differ so significantly even though the distance between our hometowns must be less than 200 kms. 
Puli Koddel is one such dish which we had never cooked at our home but is a delicacy for Yash's family. So I decided to learn this one and cooked it the other day. Turned out pretty much like it is cooked at Yash's home in Dakshin Kanara.

Method

1. Roast 3 tsp coriander seeds, 3 tsp till seeds,  2 tsps black gram dal, 2 tsps bengal gram dal, pinch of turmeric, pinch of asafoetida (hing), 1 tsp raw rice, 3 tbsp grated cocounut, 8 dried  red chillies with a little oil till brown.
2. Grind all ingredients with 1 marble sized tamarind to a coarse paste
3. In a vessel, boil deskinned ash gourd(I used about 1/4 of an ash gourd)  cut into 1 inch pieces with sufficient water. Add 1 lime sized jaggery while boiling.
4. Now when the ash gourd is sufficiently soft, add the ground masala. Adjust the salt and bring it to boil.
5. Remove from flame.
6. In a small pan, give tempering of mustard seeds and curry leaves. Add it to the koddel and cover for the flavors to assimilate in the curry.
7. Eat with hot rice.