Badane bol koddel recipe | Badanekai bolu huli | Udupi style mattu gulla sambar | Udupi brinjal sambar
By Latha on January 5th, 2018
Badane bol koddel recipe explained with step by step pictures. Badane bol koddel is a udupi style sambar or dal recipe prepared using brinjal, toor dal, green chili, jaggery, tamarind and a tempering. This is a very easy sambar or gravy recipe. It is very common across 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. Badane bol koddel aka badane bolu huli is prepared without coconut and without any masala powders. It is a quick sambar recipe as it doesn't required roasting and grinding. So when you are in hurry, do prepare this tasty koddel.
Like any other vegetables brinjal also has numerous health benefits. It is always good to include all variety of vegetables and fruits in your diet. And if you are looking for more brinjal recipes, then do check my badanekyi gojju, badanekyi ennegayi, badanekayi mosarubajji, badanekayi hasimasale huli and badanekayi palya recipes.
In Udupi-Mangalore region a special green-round brinjal called "udupi mattu gulla" is commonly used in this badane bol koddel recipe. "Mattu gulla" turns very soft and tasty after cooking. Badane 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 sambar cucumber, 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.
Preparation time: 10 min
Cooking time: 30 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 4 medium sized badanekai or brinjal
- 1/2 cup toor dal
- Big pinch of turmeric
- 1 - 2 green chilli
- 2 tsp jaggery
- 1 gooseberry sized tamarind
- 2 tbsp finely chopped coriander leaves
- Salt as per your taste
Ingredients for tempering:
- 1 red chili
- 1/2 tsp mustard seeds
- 1/2 tsp jeera or cumin seeds
- 4 - 5 curry leaves
- 2 tsp oil or ghee
- 1/4 tsp asafoetida
Instructions for making badane bol koddel:
- I have used "Udupi mattu gulla" in this recipe. Which you can replace it with any other brinjal.
- Chop the brinjals and soak them in good water for 15 minutes.
- Meanwhile, Take toor dal in a cooker and rinse it. Add in required water (around 1 cup), a big pinch of turmeric powder and few drops of oil. Close the lid and cook the toor dal until soft.
- Now to the same cooker add in chopped brinjal (discard the soaked water), salt, jaggery, tamarind extract, slit green chilies and water.
- Bring it to boil and cook the brinjals until soft. Brinjals need to be cooked until soft but not mushy. So do not pressure cook it. You can adjust the salt, sweet and sour level.
- At the end add in coriander leaves and switch off the stove.
- In a small skillet prepare tempering using oil (or ghee), red chili, mustard seeds, cumin seeds, asafoetida and curry leaves. Add this to the koddel or sambar. Serve it with hot steaming rice.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
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