Koddel

Koddel is the next curry in my coconut based South Canara curries series. As I mentioned before, the seasoning/tempering decides the name of the curry. This time it is almighty garlic seasoning to get the name Koddel. Generally, at my home, we make Kultha Koddel. Kulith is horse-gram beans and is considered very nutritious.

However, I have one doubt in my mind. What is the subtle difference between a Bendi and a Koddel? Anyone who knows it, please share your thoughts. I have asked this questions to many in the family but haven't got a satisfactory answer. Both the curries have the seasoning of garlic, Bendi may be little bit spicier than Koddel.but other than that I do not know the difference.

Here's the recipe -

Kultha Koddel
Ingredients
1 cup kulith or horsegram sprouts
Salt to taste

Grind to a fine paste -
1/2 cup coconut
5-7 byadgi chilies, quickly roasted in oil
1 tsp tamarind

Tempering
2 tsp oil
3-4 cloves of garlic, smashed but still whole/ NOT a paste or pulp

Method
1. Pressure cook sprouts and keep aside
2. Grind the masala to a fine paste.
3. Mix masala and boiled sprouts in a saucepan. Add enough water to get the not too thick not too thin consistency. Bring to boil. Add salt to taste.
4. Heat oil in a small saucepan. Add smashed garlic cloves. Let them turn darker, but do not let it burn.
5. Add the tempered oil to the simmering koddel. Switch off the gas. Cover with the lid immediately.

Note -
1. You can add 1 tbsp of boiled kulith sprouts while grinding the masala.
2. Traditionally, when you smash the garlic, it should still be a whole clove. You can slice the garlic cloves if you prefer that way.
3. For the real flavor, try using coconut oil for the tempering.

This is my contribution to Sunita's (of Sunita's world) Think Spice: Garlic event.

Hopefully, I will be able to find Tendli/Tondli/Tindora at the Indian stores to send over some spicy tendlya talasani for another authentic south canara delicacy which has garlic written all over it.