Green Beans Sambar (Udupi Koddel)

You can also substitute green beans with other vegetables too. The choices are almost endless and the taste is divine.

"Koddel" means Sambar prepared with coconut, in Udupi cuisine. Although it is quite popular across India, it is more predominant in South India. I have shared step by step directions for this fan-favorite recipe.

If you prepare the Sambar Powder as I shared in my recipe  "How to make Sambar Powder", then this recipe for Green Beans Sambar becomes even easier to prepare. But you definitely get a fresher and aromatic dish when you use fresh ground spices and freshly grated coconut.

Beans Koddel can be served with Instant Pot Sona masoori rice, Instant Pot Quinoa, Instant pot couscous, Plain dosa, or even with phulak roti.

The first step is to soak the Toor dal for 1 hour in warm water.

Then add the chopped beans and soaked Toor dal inside the inner pot with water just enough to cover the beans and dal.

Press the manual or pressure cook button and cook on high pressure for 5 minutes, with the pressure valve in the sealing position.  Once the timer goes off, do a natural release.

Meanwhile, prepare the sambar masala powder or else use store-bought sambar powder.

Blend the prepared sambar masala spices, and grated coconuts with ¾ cup water into a smooth paste.

Now add the blended sambar paste in the inner pot and mix with cooked dal and beans. And also add tamarind paste, jaggery, and salt. mix well.

Press saute and continue to cook until it comes to the boiling point. This would take 2 - 3 minutes. At that point, press the 'cancel' button and add the seasoning.

To prepare the seasoning/tempering, place a pan over medium heat, and add a teaspoon of coconut oil. When the oil starts to heat up, add mustard seeds, black gram, and chili. As the black gram starts to turn brown, add Asafoetida and curry leaves. switch off the heat. 

Add the tempering to the beans sambar.

Stovetop Method

Wash the green beans and cook it with 1 ½ cups water. When green beans are half cooked add tamarind paste, jaggery, and salt. Cover the lid and let the beans absorb the flavors, for a few minutes.

Blend the coconut, and 3 tablespoon sambar masala powder with ½ cup water and bring to a smooth paste consistency. 

In a separate pan, cook the Toor dal in a pressure cooker to soften the dal (¼ cup Toor dal with ½ cup water for 4 whistles)

Now add cooked Toor dal to beans and follow up with the blended masala paste.

When the sambar starts to boil, switch off the heat and add seasonings. To prepare the seasoning, place a pan over medium heat and add a teaspoon of coconut oil.

When the oil starts to heat up, add mustard seeds, black gram, and chili. As the black gram starts to turn brown, add Asafoetida and curry leaves. Add the seasoning to sambar or koddel.

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