Kodyelu–a different one!

The more I cook Mangalorean food, the more I realize what Mangaloreans eat. How we get our proteins. How vegetables are imbibed in a subtle way into our meals. And how important coconut is for us all. :-)

Oh btw, in case you were wondering – Kodyelu means Sambar in Tulu, my mother tongue, the language spoken only in South Canara district of Karnataka state.

This is a sambar, very like the Paji masala kodyelu one I posted a while ago, with a slight difference. The earlier post had raw masalas in it, and this sambar uses roasted masalas.

You’ll need to roast coriander, cumin and red chillies till they give out an aroma , grind them along with some coconut and then use this masala for this Kodyelu. However, if you are a lazy one, like me, don’t hesitate from using MTR Sambar Masala. Its very similar to the one we’d otherwise cook at home. :-)

Yet again, this Kodyelu can use a variety of vegetables – lady fingers, potato, yam, beans. I chose to use Tondekai (a Kannada word) or as it is called ivy gourd or gherkins in English.

Traditionally when this vegetable is  being used, it is slightly smashed before it is pressure cooked. You can do the smashing using a pestle. Take care to not completely squish the vegetable. The idea is to damage it just enough to let it soak in the masala when it is cooked and not so much that it gets mixed in the Kodyelu. The shape should be retained.

Like I mentioned, apart from the masala, the method of cooking this Kodyelu is almost similar to how you cook the earlier one.

Ingredients [Serves two as main course for dinner]
For the masala
MTR Sambar Masala – 3 Tbsp
Coconut - 1/4 C

For the Kodyelu
Dal - 1/4 C, cooked
Jaggery - 1 tsp, grated
Turmeric - 1 tsp
Salt - to taste
Chilli powder - 1 tsp, if required
Tamarind paste - 2 Tbsp
Water - 1 C, to get the pouring consistency

Vegetables of choice - 1 C, cooked
Coconut oil - For garnish
Ghee – For garnish

Method
Mix the ingredients for the masala in a mixer-grinder, and keep aside.
In a deep pan, heat the dal, turmeric , jaggery and tamarind paste together till it boils. Now add the masala and bring it to a boil. Add water if required, so that the sambar resembles a thick pouring consistency. Now add the vegetable pieces and keep on medium heat for 10 min.

Serve hot with rice, with either coconut oil or ghee for garnish.