Vegetable Sambhar or Koddel as popularly known in Mangalore, is a spicy, tangy and sweet curry. This is best served with steamed rice. Vegetables like red pumpkin, brinjal, drumsticks and potatoes are cooked in coconut gravy. This piping hot sambhar (koddel) served with steamed rice, papad and pickle is like heaven on your plate. Here goes the recipe:
150 grams red pumpkin (kaddu), cut into large pieces
2 brinjals (baingan), cut into large pieces
2 drumsticks (sahjan ki phali), cut into large pieces
1 potato (aloo), cut into medium sized pieces
1 lemon sized piece of jaggery (gud)
1 tsp turmeric powder (haldi)
1 cup grated fresh coconut (nariyal)
1 onion, chopped (pyaaz)
3 cloves garlic (lehsun)
A lemon sized ball of tamarind (imli)
4 tbsp sambhar powder
Salt as per taste (namak)
1 tbsp oil
1 tsp split black gram (udad dal)
1 tsp mustard seeds (rai /sarson)
10 to 12 curry leaves
1 tsp asafoetida (hing)
- Blend grated coconut, onion, garlic, tamarind, sambhar powder with ½ cup water to a fine paste. Keep this aside.
- Heat a deep pan.
- Add chopped pumpkin, brinjals, drumstick, potato and 2 cups of water.
- Add jaggery, salt and turmeric powder.
- Cover and cook for 8 to 10 minutes.
- When the vegetables are cooked, add the masala paste and mix.
- Cover and cook for 5 to 7 minutes.
- For the tempering, heat 1 tbsp oil in a small pan.
- Add udad dal and mustard seeds.
- When the seeds start spluttering, add curry leaves and asafoetida.
- Pour this tempering into the hot sambhar.
- Vegetable Sambhar is ready to be served.
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