Southekayi bol koddel recipe | Southekai bolu huli | Sambar cucumber sambar without coconut

By Latha on November 26th, 2016

southekayi bol koddel or bol kodlu

"Southekayi bol koddel" or "sambar cucumber sambar without coconut" is a gravy prepared using yellow cucumber and toor dal. This is a very simple sambar recipe prepared across the Karavali region of Karnataka. Bol or bolu translates to simple and koddel translates to sambar in tulu language. Tulu is a local language spoken in Karavali region of Karnataka. Southekayi bol koddel aka southekayi bolu huli is prepared without coconut and without any masala powders. It is a quick sambar recipe as no roasting and no grinding. So when you are in short of time, do prepare this.

If you are looking for more recipes using sambar cucumber or yellow cucumber then do check Mangalore southekayi sambar and Southekayi sippe chutney (cucumber peel chutney) recipes. Apart from this you can also prepare majjige huli using these cucumbers.

Southekayi bol koddel or bolu huli can be used as an accomapaniment with rice. The asafoetida, coriander leaves, mustard and cumin seeds tempering gives good flavor and taste to this sambar. You can also prepare bol koddel or bolu huli from other vegetables like brinjal, bottle gourd, ladies finger, beans and tindora.

If you are looking for more Mangalore style gravy recipes then do check our southe (cucumber) sambar , udupi style rasam, menthe huli or fenugreek seeds sambar, shunti thambuli and mangalore style majjige huli recipes. Or if you are looking for more Karnataka style gravy recipes then do check our gravies section.

Southekayi bol koddel recipe

Preparation time: 10 min
Cooking time: 30 min
Serves: 4

Ingredients: (measuring cup used = 240ml)

  1. 1 medium sized southekayi or sambar cucumber
  2. 1/2 cup toor dal
  3. 1 - 2 green chilli
  4. 1 tsp jaggery
  5. 2 tbsp finely chopped coriander leaves
  6. Salt as per your taste

Ingredients for tempering:

  1. 1 red chili
  2. 1/2 tsp mustard seeds
  3. 1/2 tsp jeera or cumin seeds
  4. 4 - 5 curry leaves
  5. 2 tsp oil or ghee
  6. 1/4 tsp asafoetida

Instructions for making southekayi bol koddel:

  1. Take toor dal in a cooker and rinse it. Add in 1 cup of water, a big pinch of turmeric powder and few drops of oil.toor dal for southekayi bol koddel or southekai bol kodlu
  2. Close the lid and make 2 whistles. Once the pressure subsidies you can see the toor dal is half cooked.toor dal for southekayi bol koddel or southekai bol kodlu
  3. Wash, peel and cut yellow cucumber into pieces by discarding the soft middle portion. You can prepare a yummy chutney using these peels (Refer the above description part for the chutney recipe).cut yellow cucumber for southekayi bol koddel or southekai bol kodlu
  4. Now to the same cooker add in chopped cucumber, salt, jaggery, slit green chilli and water. Close the lid and make two whistles or cook until soft.cook ladies finger for southekayi bol koddel or southekai bol kodlu
  5. Once the pressure subsidies add in chopped coriander leaves. And adjust the salt, sweet and sour level if required.coriander leaves for southekayi bol koddel or southekai bol kodlu
  6. In a small skillet prepare tempering using ghee, red chili, mustard seeds, cumin seeds, asafoetida and curry leaves. Add this to the sambar. Serve it with hot rice.tempering for southekayi bol koddel or southekai bol kodlu

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.

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