Paji-masala-Kodyelu is a staple in any Mangalorean household, and one of my favourites. It literally means raw-masala-sambar in Tulu, in which the main ingredients for the masala are not roasted. This is something that can be eaten with white or brown rice, and also with the Mangalorean Rotti.
Like all Mangalorean dishes, this one is incredibly easy to make and has coconut, and yes, is also garnished with coconut oil before being served, which you can of course totally skip if the idea of coconut oil in your food makes you squirm. My Mangalorean heart just died for having used the words ‘squirm’ for ‘coconut oil’ but yeah, I do know savouring the taste of coconut oil is not everyone’s cup of tea. :)
Use this recipe as a template - you can add any vegetables that you like – beans, potatoes, carrot, yam etc, but stay close to the masala recipe, because that is where the taste comes from. Also, I use Byadigi chilli for all my Mangalorean preparations. These have a bright red colour and score low on the hot scale, and hence are perfect. In any case, if you cannot find them in the stores near you, you can substitute regular red chillies for these.
Ingredients [Serves two as main course for dinner]
For the masala
Coriander seeds – 1.5 Tbsp
Cumin seeds - 1 Tbsp
Red Chillies - 2
Coconut - 1/4 C
For the kodyelu
Dal - 1/4 C, cooked
Jaggery - 1 tsp, grated
Turmeric - 1 tsp
Salt - to taste
Chilli powder - 1 tsp, if required
Tamarind paste - 2 Tbsp
Water - 1 C, to get the pouring consistency
Vegetables of choice - 1 C, cooked
Coconut oil - For garnish
Ghee – For garnish
Mix all the ingredients for the masala in a mixer-grinder, and keep aside.
In a deep pan, heat the dal, turmeric , jaggery and tamarind paste together till it boils. Now add the masala and bring it to a boil. Add water if required, so that the sambar resembles a thick pouring consistency. Now add the vegetable pieces and keep on medium heat for 10 min.
Serve hot with rice, with either coconut oil or ghee for garnish.