We don’t use onion or garlic on any auspicious day and this side dish is usually prepared on such days and we relish this as a side dish with kotte kadubu/ Moode.
Here menthe is fenugreek and kodilu stands for sambar in our language. This is a very simple coconut based little sweetish gravy and needs very less ingredient and tastes good.
Fresh grated coconut – 1 big bowl.
Dried red chillies – 3 to 4
Methi / fenugreek seeds – ½ tsp
Turmeric – ½ tsp
Coconut oil – 1tsp
Tamarind – ½ tsp
Jaggery – 2 tbl spoon
Coconut oil – 1 tsp
Mustard – 1 tsp
Curry leaves – 1 springs
Red chilli – 1
– Take 1 spoon of coconut oil in a small kadai, heat.
– When it is hot, drop methi and fry for a while.
– When it is light brown, add red chillies and fry until it swells.
– Add coconut gratings, turmeric and fry for 2 to 3 minutes.
– Cool this mixture and grind this into smooth paste by adding sufficient water, salt, jaggery and tamarind.
– Now take that same kadai, in which we have fried chillies and coconut. Pour ground batter, adjust the consistency by adding water.
–Boil this for a while and check for a salt and jaggery. If needed adjust that as well.
–Do seasoning by heating oil, mustard, red chilli and curry leaves and pour this over boiled kodilu.