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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
Prepare and Cook the Brinjal
Roast and Grind the Masala
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.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 320.99 calories per serving with 8.04g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine and Simmer the Curry
Prepare the Tempering (Tadka)
Finish and Serve
You can add other vegetables like drumsticks (moringa) or potatoes along with the brinjal. Cook them until tender before adding to the curry.
For a different texture, use a mix of toor dal and chana dal (split chickpeas).
For a hint of garlic flavor, you can add 2-3 cloves of garlic while grinding the masala paste.
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.
Toor dal is an excellent source of plant-based protein, providing essential amino acids necessary for muscle repair, growth, and overall body function.
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.
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.
Yes, Gulla Koddel is a nutritious dish. It's rich in plant-based protein and fiber from the dal, and contains vitamins and minerals from the brinjal. The use of coconut provides healthy fats, and spices like turmeric offer anti-inflammatory benefits.
One serving of Gulla Koddel (approximately 1 cup or 275g) contains around 280-320 calories. The exact count can vary based on the amount of coconut and oil used.
To make it spicier, increase the number of dried red chillies or add a pinch of red chilli powder. To make it milder, use fewer chillies or opt for a less spicy variety like Kashmiri chillies, which primarily add color.
The roasted coconut masala is the heart of this traditional recipe and gives it its characteristic flavor and thickness. While you could make a version without it, it would not be an authentic Gulla Koddel.
Gulla Koddel can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight. Reheat thoroughly before serving.
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