gulla bolu koddel recipe | gulla bolu huli | eggplant sambar recipe with step by step photo recipe. curries or sambars are important part of every south indian meals. twice or even thrice a week, we prepare authentic udupi sambhars / koddel.
many a times my friends say me to prepare authentic “udupi food” as it is very appetising. so i usually prepare and serve them asking them to select from my rasam and sambar collections. just follow my recipe to enjoy authentic udupi-mangalore gulla samabar / gulla koddel / eggplant sambar.
gulla bolu huli also called as gulla bolu koddel in tulu and badane bolu huli in kannada. if you find udupi gulla or mattu gulla or green eggplant ( i couldn’t find mattu gulla so have used green eggplant) then it is a best for this recipe. i love the sambar served in shri krishna temple.
if you are looking recipes from eggplant / gulla then do try gulla ale bajji, mattu gulla bajji, badanekai palya, ennegayi / stuffed brinjal
check out my sambar recipes collection here. here are few popular udupi sambar recipes: drumstick sambar, budhu kumblakai bol koddel, cucumber saasmi, bende koddel, majjige huli, basale koddel, sambar rice and beans koddel etc.
gulla bolu koddel recipe | gulla bolu huli | eggplant sambar recipe card:
gulla bolu koddel recipe | gulla bolu huli | eggplant sambar
Ingredients
- 3 mattu gulla / green brinjal, small -7
- 1 cup cooked toor daal
- 2 - 3 tbsp udupi sambar powder
- 1 tsp turmeric powder
- few curry leaves
- grape size tamarind
- 1 tsp jaggery
- salt to taste
- 2-3 strands of coriander leaves
Instructions
- cube the brinjal / eggplant / gulla into big pieces and keep immersed in water.
- extract thick juice from tamarind and keep ready.
- cook the eggplant / gulla pieces in 1 cup of water with jaggery, green chilies (optional), curry leaves, turmeric, tamarind juice and salt. cover and cook till they loose its green colour and turn pale.
- when the eggplant / gulla pieces are cooked, add cooked - smashed dal and stir well.
- now add udupi sambar powder and coconut oil.
- now cook for atleast 2-3 minutes. till it starts to boil.
- add coriander leaves and serve with hot steamed rice.
gulla bolu koddel recipe | gulla bolu huli | eggplant sambar step by step photo recipe:
- cube the brinjal / eggplant / gulla into big pieces and keep immersed in water.
- extract thick juice from tamarind and keep ready.
- cook the eggplant / gulla pieces in 1 cup of water with jaggery, green chilies (optional), curry leaves, turmeric, tamarind juice and salt. cover and cook till they loose its green colour and turn pale.
- when the eggplant / gulla pieces are cooked, add cooked – smashed dal and stir well.
- now add sambar powder and coconut oil.
- now cook for atleast 2-3 minutes. till it starts to boil.
- add coriander leaves and serve with hot steamed rice.
notes:
- optionally you can add tempering to your gulla koddel with hing.
- make sure your brinjal doesn’t have much seeds. else it will not taste great.
- mattu gulla bolu koddel taste good with mattu gulla (green eggplant). do not try this with blue eggplant.
- soaking brinjal cubes in water is mandatory, do not skip. as it helps to get rid of bitterness and avoid from turning black.
- this koddel should thick, so add water accordingly.
I really liked this recipe !! However I added “vagarne” at the end with mustard, jeera, hing and curry leaves at the end.
Thanks a lot 🙂
thank u
ur welcome Komal
Hey Hebbars Kitchen, this is my favourite sambar… I miss my moms sambar after seeing this.. Thanks for sharing the recipe.. I am gonna try today itself
thank u 🙂
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