Kodukkapuli or Pithecellobium dulce is a seasonal fruit that is abundant now across the state. This tree will be a great addition to people who think of creating a food forest. It’s fruit is filled with natural goodies. This was a tree that was abundant in the Kongu region and during this season, many a house used to be filled with its seasonal pickings. Though it’s filled with so much benefit, we cannot consume the fruit in large quantities in raw form.
Kodukkapuli or Pithecellobium dulce is a seasonal fruit that is abundant now across the state. This tree will be a great addition to people who think of creating a food forest. It’s fruit is filled with natural goodies.
This was a tree that was abundant in the Kongu region and during this season, many a house used to be filled with its seasonal pickings. Though it’s filled with so much benefit, we cannot consume the fruit in large quantities in raw form.
Today my mother recalled an old grandmother’s recipe that used to be part of the Kongu cuisine - the Kodukkapuli curry. It’s a sumptuous curry that is sure to tingle your taste buds while having with rice or chappathi. Here’s how to make it.
Masala Preparation time: 10 min
Cooking time : 15 min
Ingredients for Masala
- 2 spoons of groundnut oil
- 50 grams of chopped small onions
- 4-5 pieces of garlic
- 1/2 inch ginger
- Curry leaves
- 5-6 dry red chilies
- 1 spoon of cumin
- 1/2 spoon of sombu & pattai
- 1/2 spoon of black pepper
- 1/4 th of shredded coconut
- 3 spoons of coriander powder
- 1/2 spoon of turmeric.
In a pan, add 2 teaspoons of groundnut oil, chopped small onions, garlic, and ginger and fry until it becomes a golden color
Add dry red chilies, curry leaves, cumin, sombu, pattai, black pepper and sauté for few minutes
Add 3 teaspoons of coriander powder, 1/2 spoon of turmeric powder and add shredded coconut and fry for few seconds. Cool the mixture and blend it into a smooth paste.
Ingredients for Sauting
- 1 teaspoons of oil
- Mustard seeds
- Curry leaves
- Chopped small onions
- 200 grams of koduka puli pulp without seed
- Salt
- Turmeric powder
- Chilly powder.
The Making
• Now add 1 teaspoon of oil in a pan, after heating, add mustard seeds and curry leaves and wait for it to crackle.
• Add onions and fry until it becomes golden brown
• Add the Koduka Puli pulp, salt, turmeric, and chilly powder as needed
• Close the lid for a couple of minutes
• Add the blended masala to it and boil for 10 minutes
• Turn off the stove and garnish with coriander leaves and the Kongu delicacy of Kodukkapuli curry is ready.
As you can see it’s quite easy to make and is something new to try in our kitchens. Let us know once you try it and how you liked it.
