Kenbudae Koddhel - Udupi Pumpkin Sambhar

From the cuisine of Udipi

Kenbudae Koddhel - Madhva style (No Onion, No Garlic)

( Sweet pumpkin n Red gram stew )

Servings : 2 to 3| Prep time : 3 minutes

Cooking time : 10 minutes | Course : Main

A simplistic everyday side dish with coconut in Udupi homes across South-West India.

INGREDIENTS

To Grind

To Sauté & Cook

  • Toor / Arhar dal - 1/4 cup
  • Cold pressed coconut oil - 1 Tbsp
  • Mustard seeds - 1/4 tsp
  • Byadagi Red chillies, dried - 1 to 2
  • Curry leaves - 8 to 10
  • Sweet pumpkin (Kenbudae), peeled & cut into half inch cubes - 1 cup
  • Tamarind paste - 1 Tbsp
  • Jaggery - 1 tsp 
  • Salt as required
  • A heap of love!

METHOD

Step 1 : Pre-cook

 Cook toor dal with enough water, until it turns super soft.

Step 2 : Grind 

 Grind Coconut and myleafy Udipi Koddhel masala to a fine (90%) paste.

 Step 3 : Sauté & Cook 

Pre-heat a pan, put the ground mixture, cooked toor dal and pumpkin cubes together. Also add tamarind, jaggery and salt. Mix well and allow to cook for 2 to 4 minutes, upon a medium flame.

In a separate tadka pan, add a Tbsp of coconut oil and splutter the mustard seeds. Sauté the red chillies and curry leaves. Add this tadka to the cooked mixture, mix well and switch off the flame.

Close with a lid and allow it to rest for 5 minutes.

Now the koddhel is ready to serve as a side meal by itself, with Idly, Dosae, Kadubu, etc.,

Notes: Pumpkin can be replaced with any veggies. The amount of coconut  and red chillies used can be decreased according to your personal taste. 

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