Menthe Kodilu/ Methi Sambar:

This is one of our traditional recipes and if you like a little sweetish tangy taste, this is the perfect combo for kotte kadubu / idly or semige.

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.

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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.

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  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.

5 thoughts on “Menthe Kodilu/ Methi Sambar:

  1. […] traditional side dish is called menthe kodilu and we relish these kadubu’s with menthe kodilu or s...
  2. Ratna ganaraj Reply

    Looks good. Thanks

    1. Shrikripa U Reply

      Thank you Ratna.

  3. Sahana Reply

    Thank you helps to go back and confirm recipes of our traditional recipes!

    1. Shrikripa U Reply

      Thank you Sahana, it is a real motivational words.

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