Udupi Koddel (sambhar) masala
Quantities mentioned here are for 2-3 servings of koddel (~250 gm of vegetables). For double the koddel quantity increase masala quantity by 1.5-1.75 times. DO NOT increase proportionally. For more than double quantity kindly use your intelligence to determine quantity. I have no clue or experience regarding that.
If you do experiment please let me know in comments the quantities.
Udupi Koddel (sambhar) masala
Quantities mentioned here are for 2-3 servings of koddel (~250 gm of vegetables). For double the koddel quantity increase masala quantity by 1.5-1.75 times. DO NOT increase proportionally. For more than double quantity kindly use your intelligence to determine quantity. I have no clue or experience regarding that.
If you do experiment please let me know in comments the quantities.
Cooking Instructions
- 1
Heat oil and add 1 tsp methi seeds, 1 tsp udad/chana dal and 3 red chillies. 1 tsp cumin seeds (optional).
(udad dal is udupi style and chana dal is bangalore style)
(cumin is optional)
(Permute between chana/ udad and cumin/no cumin to get different flavors every time)
- 2
Add 2-2.5 tbsp dhania seeds
- 3
Add hing and cook it slightly in oil. Note: do not overcook/burn the ingredients.
- 4
Option 1: Add curry leaves in oil and fry it a little. (traditional way)
Option 2: Directly grind fresh curry leaves. (the aroma/flavor is better this way) - 5
NOTE: If you plan on storing the masala for later use, add the above fried spices to the grinder and grind it to powder (do not add coconut). Store.
- 6
In grinder take curry leaves, fried spices, 1 tbsp chopped onion (optional), 0.75-1 cup coconut and little water. Grind to paste
- 7
Masala is ready.
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