Koddel or Hulimenasina Kodilu is a simplest form of sambhar/ curry prepared in Tulunadu/ Dakshina Kannada. The spice/ masala used in this is minimal which are in their raw form, not fried unlike regular sambhar. The process of making this sambhar is bit simple & hence less time consuming too. So it is ideal to prepare when you have less time, but need a sambhar/ curry with coconut. Best vegetables suitable to prepare this are Ivy gourd/ tindora or Sambhar cucumber (Ripe) or Raw banana. Garlic can be used optionally which gives a distinct rich flavor to the curry. It goes great with rice!
Preparation Time: 15 minutes
Cooking time: 20 minutes
Vegetable of choice (Ivy gourd/ Raw banana/ Colored cucumber) – 2 cups of cubed pieces
Tamarind – small gooseberry sized
Jaggery – Small lemon sized or little less
Grated coconut – ½ cup
Coriander seeds – 1 tsp (optional)
Dry red chillis – 2, Adjust to taste
Coconut oil – 3 tsp
Mustard seeds – 1 tsp
Curry leaves – 1 sprig
Garlic flakes – 6-8 (optional)
- Wash and cut vegetable to desired shape. It is suggested to make bit larger pieces. If using tindora, it is better to mash every tindora using a mortar-pestle than cutting it.
- Now take the vegetables in a vessel, add water (about 1.5 cups), salt, tamarind extract, turmeric powder and jaggery. Boil until cooked. If needed add more water.
- Meanwhile, grate coconut, grind with raw red chillis and coriander seeds using a mixer grinder. You can add 2 raw garlic flakes too if you like the flavour (optional)
- When vegetable is cooked properly, add this ground masala, mix and boil very well. Continue boiling on low flame for 5 minutes when it starts boiling. Switch off the stove.
- Prepare seasoning of mustards, peeled garlics minced dry red chilli in coconut oil. On spluttering, add curry leaves and add it to the sambhar/ Koddel.
- Serve hot sambhar with rice and 1 tsp of coconut oil.
- This can be made without adding coriander seeds as well.
- Tamarind can be added while grinding instead boiling vegetable. Either way is fine.