1 medium size dosa kai/Manglore Southekayi
4-5 red chilies
4-5 flakes of tamarind
1/2 cup grated coconut
1/4 tsp red chilli powder
pinch of tumeric
1 tsp Jaggery
salt to taste
3-4 garlic cloves
2 tsp oil
1/2 tsp mustard seeds
2-3 curry leaves
Wash dosa kai under running water and chop them into cubes by removing inner seeds(see picture below)
Put this chopped dosa kai into cooker container.Add water, chilly powder, turmeric powder and jaggery to it .pressure cook it for 1-2 whistles.
Take chillies, grated coconut, tamarind flakes in a mixer and grind it to smooth paste by adding little amount of water.This gravy should not be too thin or too thick.
Add this ground masala to a vessel containing cooked dosa kai.add required amount of water and bring it to boil. simmer and let it boil for 7-8 mins.
Finally take oil in a tadka pan.Add mustard seeds to it. Once it starts spluttering, add smashed garlic flakes and curry leaves. fry them in medium flame for 2-3 and add it to kodilu. Server hot with boiled or white rice.