Alasande hudi haki koddel | Long beans gravy | Alasande masale hudi sambar
By Latha on March 6th, 2017
Alasande hudi haki koddel or long beans gravy recipe explained with step by step pictures and a video. Alasande hudi haki koddel or kodlu is a no-coconut gravy recipe goes very well with rice. This is a very simple, spicy and tasty recipe prepared using long beans, tamarind, salt, coriander seeds, cumin seeds, rice and red chilies.
I like alasande or long beans. And whenever I buy long beans, I prepare either kayirasa or palya or this sambar. This is a very simple gravy recipe as it is prepared without coconut and without dal. I learnt this recipe from my Mother-in-law. She loves alasande or long beans and she grows them in her backyard. Coconut is very dominant ingredient in Udupi-Mangaluru cuisine but same time there are many simple recipes without coconut like bolu huli or bol koddel and badanekayi or brinjal palya.
Alasande or long beans sambar is mainly served as an accompaniment with hot steaming rice. And I have not tatsed this with roti or chapathi.
If you are looking for more gravy recipes then do check Udupi tomato saaru or rasam, Southekayi sambar, Potato-onion sambar, Majjige huli, Kayi huli, Radish sambar and doddapatre rasam recipes.
I have made a video on this sambar recipe, which I have embedded it below. Kindly have a look.
Preparation time: 10 mins
cooking time: 20 mins
Serves: 3
Ingredients: (measuring cup used = 240ml)
- 1 bunch alasande (around 1/2 kg)
- 1 gooseberry sized tamarind
- 1/4 tsp turmeric powder
- Salt as per your taste
Ingredients for roasting:
- 2 - 4 red chilies
- 2 tsp coriander seeds
- 1/2 tsp cumin seeds
- 2 tsp rice
- One big pinch mustard seeds
- 1 pinch fenugreek seeds or menthe
Ingredients for tempering:
- 1 red chili (optional)
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 10 - 12 cloves of garlic
- 4 - 5 curry leaves
- 4 tsp cooking oil
Instructions for making alasande hudi haki koddel or sambar:
- Clean, wash and chop alasande or long beans into 1 inch pieces. Use required water and pressure cook the chopped long beans until soft.
- Meantime dry roast all the ingredients listed under "roasting" under medium flame (red chili, coriander seeds, cumin seeds, rice, mustard seeds and fenugreek seeds).
- Dry roast until rice turns pinkish white in color. Wait until cool and dry grind it until fine powder. Set it aside.
- Once the pressure subsidies, add in turmeric powder, salt and tamarind extract.
- Add in masala powder from step 3.
- Add in required water and bring it to boil. It shall have a thick gravy.
- In a small frying pan prepare tempering using oil, mustard seeds, cumin seeds, crushed garlic, red chili (optional) and curry leaves.
- Add this tempering to the boiled koddel or sambar. Mix well and serve it with hot rice.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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