Magge Koddel
A comforting Mangalorean curry featuring tender Mangalore cucumber and lentils in a fragrant, freshly ground coconut masala. This traditional koddel balances sweet, sour, and spicy notes perfectly.
For 4 servings
Pressure Cook Dal and Cucumber
- In a pressure cooker, combine the rinsed toor dal, cubed Mangalore cucumber, turmeric powder, and 3 cups of water.
- Secure the lid and pressure cook on high heat for 3-4 whistles, or until the dal is soft but the cucumber cubes are still intact.
- Allow the pressure to release naturally. Once open, gently mash the dal with the back of a spoon, being careful not to break the cucumber pieces.
Roast Spices for Masala
- Heat 1/2 tbsp of coconut oil in a small pan over low-medium heat.
- Add the dried red chillies, coriander seeds, cumin seeds, fenugreek seeds, and 1 tsp of the urad dal.
- Roast for 2-3 minutes, stirring constantly, until the spices become fragrant and the urad dal turns a light golden brown. Be careful not to burn them.
- Remove from heat and set aside to cool completely.
Grind the Coconut Masala
- Transfer the cooled roasted spices to a grinder jar.
- Add the grated coconut and tamarind paste.
- Add about 1/2 cup of water and grind to a very smooth, fine paste. You may need to add a little more water, a tablespoon at a time, to achieve the right consistency.
Simmer the Koddel
- Transfer the cooked dal and cucumber mixture to a larger pot or kadai and bring it to a gentle boil over medium heat.
- Stir in the ground coconut masala paste, powdered jaggery, and salt.
- Mix well and add more hot water if the curry is too thick. The ideal consistency is similar to a thick sambar.
- Reduce the heat to low and let it simmer for 10-12 minutes, allowing all the flavors to meld together. Stir occasionally to prevent it from sticking.
Prepare the Tempering (Oggarane)
- In a small tadka pan, heat the remaining 2 tbsp of coconut oil over medium heat.
- Once the oil is hot, add the mustard seeds and allow them to splutter completely.
- Add the remaining 1 tsp of urad dal and fry until it turns golden brown.
- Add the curry leaves and asafoetida. Sauté for about 30 seconds until the leaves are crisp.
Finish and Serve
- Pour the hot tempering over the simmering koddel.
- Stir gently to combine, then turn off the heat.
- Cover the pot and let it rest for 5 minutes to allow the tempering aromas to infuse into the curry.
- Serve hot with steamed rice or neer dosa.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overcook the Mangalore cucumber; it should be tender but retain a slight bite.
- 2Roasting spices on low heat is crucial to release their aroma without burning them, which can make the curry bitter.
- 3For the best flavor, use fresh or freshly frozen grated coconut.
- 4The balance of tamarind (sour) and jaggery (sweet) is key. Adjust to your personal preference.
- 5This curry thickens as it cools. Adjust with a little hot water before reheating if necessary.
- 6Ensure you are using Mangalore cucumber (also known as Madras cucumber or yellow cucumber) for its unique texture and mild flavor, which is distinct from regular cucumbers.
Adapt it for your goals.
Vegetable Addition
Add 1/2 cup of cubed pumpkin or ash gourd along with the Mangalore cucumber for added flavor and texture.
Lentil SwapLentil Swap
You can use a mix of toor dal and moong dal for a different texture and flavor profile.
Spicier VersionSpicier Version
Increase the number of dried red chillies to 6-7 or add 1/4 tsp of black peppercorns while roasting the spices for a hotter curry.
No Onion/GarlicNo Onion/Garlic
This recipe is naturally free of onion and garlic, making it suitable for those who avoid them.
Why this is on our healthy list.
Rich in Plant-Based Protein
Toor dal provides a significant amount of protein, which is essential for muscle repair, growth, and overall body function, making this a great dish for vegetarians and vegans.
High in Dietary Fiber
The combination of lentils and cucumber offers ample dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Hydrating and Nutrient-Dense
Mangalore cucumber has high water content, helping with hydration, while also providing essential vitamins like Vitamin C and minerals like potassium.
Source of Healthy Fats
Coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that is easily digestible and can be a quick source of energy for the body.
Frequently asked questions
Magge Koddel is a traditional curry from the Mangalorean (Udupi) cuisine of coastal Karnataka, India. It features Mangalore cucumber (Magge) and lentils (toor dal) cooked in a spiced coconut gravy, known for its perfect balance of sweet, sour, and spicy flavors.