• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Simple Sumptuous Cooking
  • Recipes
  • About Me
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • How To
  • About Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • How To
    • About Me
    • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Karnataka Cuisine

    Green Beans Sambar - Udupi Koddel

    Published: August 14, 2016 · Modified: September 13, 2020 by Uma Raghupathi · This post may contain affiliate links · This blog generates income via ads · 20 Comments

    67 shares
    • Share
    • Tweet
    Jump to Recipe

    A bowl of sambar on a plate along with rice and stirfry. this recipe
    Need some help with dinner tonight? Here's a basic recipe to get food on the table in less than 30 minutes with Green Beans Sambar (Beans Koddel). This recipe goes back to the roots of Udupi cuisine with simple spices and coconut.

    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 steamed rice, Dosa, or even with roti.

    Here is the authentic Udupi sambar recipe:

    Ingredients for beans sambar

    ½ cup grated coconut

    1 cup chopped green beans

    ¼ cup Toor Dal

    3 tablespoon sambar powder

    1 tablespoon grated jaggery

    1 tablespoon tamarind paste

    Salt to taste

    1 strand curry leaves

    Pinch of Asafoetida

    How to make Beans Koddel/ Huli 

    A bowl of food with beans , with Sambar and Coconut

    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.

    A blender is filled with coconut and sambar powder over the counter top

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

    A pot is with Udupi sambar over the heat

    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.

    How to make beans sambar in Instant Pot

     

    A bowl of sambar sitting on top of a stove

    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.

    To prepare freshly grounded masala powder, place a small pan over medium heat, add 2 teaspoon of coconut oil. When the oil heats up add 1 tablespoon coriander seeds, ½ tablespoon split black gram/ urad dal, ½  teaspoon cumin seeds. Saute them until they sizzle and turn golden brown.

    You will also notice the aroma rising from the spices. Now add red chilies according to suite your preference and saute them until they turn crispy. I used 6 red chilies for my recipe and it turned out pretty spicy. Switch off the heat and let it cool down.

    A pot is with green beans, Spices, and red chilies

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

    Blender is with spices, coconut and coconut 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. 

    An instant pot is filled with beans and gravy

    Can I use store-bought sambar powder?

    Yes, you can use store-bought sambar powder. Make sure to buy some good quality and authentic Udupi style sambar powder for this recipe.

    Here are few more Udupi cuisines

    Beetroot Mudde Huli

    Huruli Saaru 

    Lemon Rice

    Pineapple Gojju

    Mangalore Buns

    Beetroot Chutney

    A bowl of sambar on a plate along with rice and stirfry.

    Green Beans Sambar - Udupi Koddel

    Uma Raghupathi
    5 from 3 votes
    Print Recipe
    Prep Time:10 mins
    Cook Time:20 mins
    Total Time:30 mins
    Course :Main Course
    Cuisine :Indian
    Servings 4 people
    Calories 167 kcal

    Equipment

    • Instant Pot
    • Blendtec Blender
    • Stainless Steel Pot
    • Wood Cutting Board

    Ingredients
      

    • ½ cup grated coconut
    • 1 cup chopped green beans
    • ¼ cup Toor Dal
    • 3 tablespoon sambar powder
    • 1 tablespoon grated jaggery
    • 1 tablespoon tamarind paste
    • Salt to taste
    • 1 strand curry leaves
    • Pinch of Asfoetida

    Sambar Powder Spices

    • 1 tbsp coriander seeds
    • ½ tablespoon black gram
    • ½ teaspoon Cumin seeds
    • 6 red chilies
    • 2 teaspoon Coconut oil
    Prevent your screen from going dark

    Instructions
     

    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.

    Instant Pot Method

    • 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.
    • To prepare freshly grounded masala powder, place a small pan over medium heat, add 2 teaspoon of coconut oil. When the oil heats up add 1 tablespoon coriander seeds, ½ tablespoon split black gram/ urad dal, ½ teaspoon cumin seeds. Saute them until they sizzle and turn golden brown.
    • You will also notice the aroma rising from the spices. Now add red chilies according to suite your preference and saute them until they turn crispy. I used 6 red chilies for my recipe and it turned out pretty spicy. Switch off the heat and let it cool down.
      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.

    Notes

    • If your sambar is thick add a little bit of warm water.
    • Store it in the fridge up to 3 days
    Note: The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Calories: 167kcal | Carbohydrates: 18g | Protein: 5g | Fat: 10g | Saturated Fat: 8g | Sodium: 20mg | Potassium: 316mg | Fiber: 5g | Sugar: 7g | Vitamin A: 643IU | Vitamin C: 98mg | Calcium: 29mg | Iron: 2mg

    Nutritional information is an estimation only.

    Tried this recipe?Mention @simplesumptuouscooking or tag #simplesumptuouscooking!
    Subscribe to my email list and get my Free E book Instant Pot Vegan Recipes.

    If this recipe interests you, please rate or comment below. For more delicious vegan recipes such as this sent directly to your inbox, just subscribe to my newsletter.

    You will also get a copy of my e-book where I have put together some simple vegan dessert recipes and dessert essentials. My readers have found it very helpful and I am hoping you will too!

    Pin this recipe for later use

    A bowl of Sambar placed on the steel plate

    « Kashaya Powder | Kashaya Recipe
    Plantain Stir Fry- Balekai Palya Recipe »

    Reader Interactions

    Comments

    1. Jayashree T.Rao

      June 06, 2020 at 6:12 am

      Love this koddel but rarely make it at home. Now, you reminded me to make this, I am yet to cook, shall make this today.5 stars

      Reply
    « Older Comments

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    A women standing in front of a mountain

    Hello friends! My name is Uma and I am a vegan. But that's not all - I am also a mom.

    If you're curious about what being a vegan entails or just want to try some new recipes, keep reading! I'll share some of my favorite dishes with you.

    More about me

    My Cookbook

    cookbook displaying on white back ground

    Popular Recipes

    • Wheat Flour Dosa
    • Mushroom Masala Recipe
    • Potato Kurma For Chapathi, Biryani, Poori
    • Cauliflower Sabzi
    • Cucumber Pineapple Smoothie
    • Watermelon Pineapple Smoothie

    Eat What You Want!

    • Vegan Mango Ice Cream
    • Mini Mango Cheesecake (No Bake)
    • Chocolate Chip Cookies Without Brown Sugar
    • Easy Vegan Honey Cake Recipe
    • Vegan Creamy Mushroom And Broccoli Pasta
    • Veg Hakka Noodles
    • Vegan Butter Chicken
    • Palak Tofu Recipe (Instant Pot &Stovetop)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.

    COPYRIGHT © 2021 - 2022 SIMPLE SUMPTUOUS COOKING

    67 shares