For the third day of Indian States, under BM#56, Buffet on Table, I am going to give you a feast from the Udupi Cuisine. Of all the cuisines of Karnataka, Udupi Cuisine is very famous and renowned for its vegetarian feast.
As you all might know already, I am very fond of Indian Thalis and have eagerly lapped on reading different Indian Thalis. Sometime back NDTV Food featured Top 10 Udupi dishes and ever since then I have been wanting to make a Udupi Thali myself.
Another reason was, Padma got me Jackfruit Appalam/Pappad from her visit to Udupi. As she was traveling and visiting Krishna Temple, she was sharing the pictures and I was so taken in by them. That also made me decide that I ought to cook Udupi Thali. Ever hear of papad leading to a thali? Well if you taste the Jackfruit appalam, you will agree on it.
One fine day, I finally sat down to pick up my Udupi menu. I knew I will not be able to prepare the elaborate and complete Thali. However, I wanted to make sure that I picked up at least one of the items listed in their elaborate menu. I saw the list on wiki and went ahead of deciding.
Even before I knew about the Udupi Menu, I knew their Sambar was famous and wanted to make it. However, from the Udupi Recipes site, I couldn’t identify which was sambar. After hours of reading, I finally understood, it’s called Koddelu! I was reading about the Gulla Bolu Huli. I was having problems understanding the different regional words used. I am hoping I ended up with an authentic sambar, no matter how much I understood!
Another surprise element was reading that coconut being predominately used in Udupi Cuisine as well. So when a Sambar is prepared without coconut, it is called “Bol Koddel”. As the natives think without coconut, the sambar is plain.
The Bol Koddel can be prepared in two ways. One using the
Udupi Sambar powder, another without the sambar powder. Since I was anyway going to the full measurement, I went ahead to prepare Udupi Sambar podi as well.
The vegetables that you can use in the Sambar can be Yellow Pumpkin, Eggplant, Beans, Carrot, Raw Banana, Ash gourd, Yellow cucumber (mangalore southe), Ladies finger, etc. However, the most preferred vegetable is the Brijal or Eggplant (Gulla in Tulu). I read that even cabbage and red amaranth leaves can be used.
Eggplant Bolu Huli is also a specialty at the Shri Krishna temple (Commonly known as Krishna mutt) of Udupi. Devotees from all over the country, throng the temple for this ‘prasadam’, served during lunch. I read about an interesting
story on this variety of Eggplant that is locally grown. I was so glad I landed here as I enjoyed the visual treat this blogger has on her blog!
We also get a green variety of brinjal, however, I couldn’t procure it on the day I was cooking. So I decided on Raw Plantain.
As I have said in the beginning, my representative of any of the regional cuisines is not complete by any means. I have picked up dishes that I could make and knew my family will like. The choices and dishes that will be part of any thali are beyond my aspiration to cook and enjoy in one sitting!
Raw Banana Sambar
Ingredients Needed
Raw Plantain / Banana – 1
Toor dal – 3/4 cup
Tamarind – lemon sized ball
Jaggery – Big lemon sized
Turmeric powder a pinch
Green chilies- 2
Curry leaves- 1 strand
Coriander leaves handful
Asafoetida – Chickpea size
For Seasoning
Mustard seeds – 1tsp
Urad dal – 1 tsp
Red chilly – 1
Curry leaves handful
Oil – 2 tsp
How to make the Raw Banana Sambar
Wash and Pressure cook Toor dal till soft. I cooked for 3 whistles, and added the banana pieces and cooked for another whistle.
Once the pressure falls, add tamarind extract, chopped green chilies, hing, jaggery, salt,
Udupi Sambar podi, and enough water to get the required consistency.
Finally, add the coriander leaves and bring to boil.
Meanwhile, in a smaller tempering pan, heat oil, add the tempering ingredients and when done, pour on the simmering sambar.
Remove and serve with Steamed Rice.
This is part of the Udupi Thali
16 comments
wow ! that sambhar looks so mouthwatering.Very nice spread .You did lots of efforts .
Like your styling here. Sambar bowl on a banan leaf looks very traditional. Raw banana in sambar is new to me.
Valli i am wondering what will i do if I have to do a Udipi Thali ! Seriously its hard for me to pronounce most of the names . Anyway the sambar sounds interesting and worth a try .
Bolu Huli, halasina happala (jackfruit papad) and the entire thali takes me back to udipi and its lip smacking food !!! Thank u for all d memories Valli …
My God Valli this whole udupi spread making me drool specialy that bale Kai kodilu mouthwatering yaar.glad you like those jackfruit pappad…
Awesome. I love udupi cuisine. Very yummy
Lipsmacking sambar.
Wow! Such an elaborate thali !! I have also attempted a mini one and loved their food.
I love to try different variety of sambar. This looks delicious & interesting.
Delicious looking sambar. Never tried sambar with raw banana — sounds interesting.
Loving all your thalis. You say it is simple but they are so elaborate and looks absolutely delicious. This looks like a flavourful sambar..
Wow awesome sambhar Valli. Come to Goa I will give you not only jackfruit but ragi ones also.
Seems like a flavorful kodilu. I don't know how you cook thalis when your plate is already full? That pun was a coincidence. :)I am lazy and don't cook a thali meal even on a festive day.
I love jackfruit pappad and got a huge pack on our visit there and am using it in rations!What a thali you have there Srivalli!Simply superb yaar…
with their abundant use of coconut and plantain I would love spending some time in Karnataka…this is another great dish from this state which is fast becoming one of my fave Indian cuisines