Kodhel is a type of sambar native to the Udupi region of Karnataka state in India. It is traditionally served in Hindu temples in Karnataka during annadanam. I remember tasting this sambar in a temple during our trip to Karnataka temples. The unique taste comes from the roasted spices used to make this. Interestingly this sambar does not use any dhal, unlike the regular sambar. I have used a combo of brinjal and drumstick in here. White Pumpkin and any other vegetables of your choice can also be used.
Ingredients:
Recipe Source - Mallika Badrinath
Drumstick - 2
Brinjal - 3 - sliced thin
Tamarind - lemon sized
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Curry leaves - a few
Spice mix:
Dry red chillies - 4
Coriander seeds - 2 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - a pinch
Pepper corns - 1/2 tsp
Garlic - 4 cloves (optional)
Grated Coconut - 1/2 cup
Method:
Soak tamarind in warm water and extract juice. Mix with water to make 3 cups of juice. Place the cut vegetables with salt, cover and cook until the vegetables are tender. Meanwhile dry roast all the ingredients one by one (all but coconut and garlic). Allow to cool and make a paste adding the garlic and coconut. When the vegetables are cooked, add the ground spice paste and salt, as needed. Bring to a boil and simmer until it thickens a little. In another pan, heat oil and splutter the mustard seeds and curry leaves. Pour over the sambar. Serve hot over rice.
Recipe Source - Mallika Badrinath
Drumstick - 2
Brinjal - 3 - sliced thin
Tamarind - lemon sized
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Curry leaves - a few
Spice mix:
Dry red chillies - 4
Coriander seeds - 2 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - a pinch
Pepper corns - 1/2 tsp
Garlic - 4 cloves (optional)
Grated Coconut - 1/2 cup
Soak tamarind in warm water and extract juice. Mix with water to make 3 cups of juice. Place the cut vegetables with salt, cover and cook until the vegetables are tender. Meanwhile dry roast all the ingredients one by one (all but coconut and garlic). Allow to cool and make a paste adding the garlic and coconut. When the vegetables are cooked, add the ground spice paste and salt, as needed. Bring to a boil and simmer until it thickens a little. In another pan, heat oil and splutter the mustard seeds and curry leaves. Pour over the sambar. Serve hot over rice.
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