Gulla Koddel
A traditional Udupi-Mangalorean curry made with special green brinjal and a fragrant roasted coconut masala. It has a perfect balance of spicy, tangy, and sweet flavors, best enjoyed with steamed rice.
For 4 servings
Cook the Dal
- In a pressure cooker, combine the rinsed toor dal, 1.5 cups of water, and turmeric powder.
- Pressure cook for 4-5 whistles or for about 15 minutes until the dal is completely soft and mushy.
- Once the pressure settles, open the lid and lightly mash the dal with the back of a spoon. Set aside.
Prepare and Cook the Brinjal
- While the dal is cooking, chop the brinjal into 1-inch cubes and immediately place them in a bowl of salted water to prevent browning and remove bitterness.
- In a separate pot, bring 1 cup of water to a boil. Drain the brinjal and add it to the boiling water.
- Cook for 5-7 minutes until the brinjal is tender but still holds its shape. Do not overcook. Drain and set aside.
Roast and Grind the Masala
- Heat 1 tsp of coconut oil in a pan over low-medium heat.
- Add the dried red chillies, coriander seeds, cumin seeds, and 1 tsp of urad dal. Roast for 1-2 minutes until fragrant.
- Add the grated coconut and continue roasting on a low flame for 3-4 minutes, stirring continuously, until it turns light golden brown and aromatic.
- Turn off the heat and allow the mixture to cool completely.
- Transfer the cooled ingredients to a grinder jar. Add about 1/2 cup of water and grind to a very smooth paste.
Combine and Simmer the Curry
- In a large pot, combine the cooked dal and the ground masala paste. Mix well.
- Squeeze the juice from the soaked tamarind and add the pulp to the pot. Discard the fibers.
- Add the cooked brinjal, grated jaggery, and salt. Stir gently to combine.
- Add 1 to 1.5 cups of water to adjust the consistency. The curry should be a thick, flowing gravy.
- Bring the curry to a boil, then reduce the heat and let it simmer for 8-10 minutes for the flavors to meld.
Prepare the Tempering (Tadka)
- In a small tadka pan, heat the remaining coconut oil (approx. 2.5 tbsp) over medium heat.
- Once hot, add the mustard seeds and let them splutter.
- Add the remaining 1/2 tsp of urad dal and fry until it turns golden.
- Add the curry leaves and hing. Sauté for a few seconds until the leaves are crisp and fragrant.
Finish and Serve
- Pour the hot tempering over the simmering Gulla Koddel.
- Stir gently, cover the pot, and turn off the heat.
- Let the curry rest for at least 5-10 minutes to absorb the aroma of the tempering.
- Serve hot with steamed rice or neer dosa.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The authentic taste comes from Mattu Gulla, but small, tender green or purple brinjals are a good substitute.
- 2Roasting the coconut to a perfect golden brown on low heat is crucial for the authentic aroma and flavor of the koddel.
- 3Ensure the masala paste is ground very finely for a smooth, creamy texture in the curry.
- 4Adjust the amount of tamarind and jaggery to achieve your preferred balance of tangy and sweet flavors.
- 5Do not overcook the brinjal; it should be tender but not mushy, retaining its shape in the curry.
Adapt it for your goals.
Vegetable Addition
You can add other vegetables like drumsticks (moringa) or potatoes along with the brinjal. Cook them until tender before adding to the curry.
Lentil VariationLentil Variation
For a different texture, use a mix of toor dal and chana dal (split chickpeas).
Flavor AdditionFlavor Addition
For a hint of garlic flavor, you can add 2-3 cloves of garlic while grinding the masala paste.
Why this is on our healthy list.
Rich in Fiber
The combination of toor dal and brinjal provides a significant amount of dietary fiber, which promotes digestive health, aids in regular bowel movements, and helps maintain stable blood sugar levels.
Good Source of Plant-Based Protein
Toor dal is an excellent source of plant-based protein, providing essential amino acids necessary for muscle repair, growth, and overall body function.
Packed with Antioxidants
Spices like turmeric and cumin, along with compounds found in brinjal, are rich in antioxidants. These help combat oxidative stress and reduce inflammation in the body, supporting overall cellular health.
Frequently asked questions
Mattu Gulla is a special variety of green brinjal with a unique flavor, grown in the village of Mattu in Udupi, Karnataka. It has a GI tag. If you cannot find it, you can substitute it with any small, tender green or purple brinjals.