Menthe kodilu | Side dish for idli and idiyappam

Menthe kodilu/sambar is a quick and easy Havyaka side dish for idli. It is also a side dish for idiyappam(homemade rice noodles)

Menthe kodilu/Methi seeds sambar is a coconut based plain curry without any vegetables, with aroma and flavour from roasted methi seeds. It is sweet, spicy and has sour notes from the usage of tamarind.

Kodilu in Havyaka language translates to sambar and menthe kodilu is sambar made using methi/fenugreek seeds. Menthe kodilu is an easy side dish for idli and idiyappam(Homemade rice noodles) prepared by Havyaka community in and around Mangalore.

Ingredients for menthe kodilu

Coconut

Fresh coconut is used to make methi sambar, dry dessicated will alter the authentic taste. Outside of India, fresh coconut is available in Asian/Indian stores. Grated fresh coconut can be found frozen or you can get an actual mature coconut and use it’s meat. Without the right tools, it is hard to tackle a fresh coconut, so I recommend buying it frozen.

Jaggery

Jaggery is an unrefined Indian sugar prepared from sugarcane. Palm sugar, coconut sugar, Panela(piloncillo) or any unrefined sugar can be used instead.

Spices

• Fenugreek seeds – Methi seeds, Menthe – found in Indian groceries
• Dry red chillies – preferably Karnataka byadagi variety for an authentic taste. Kashmiri chillies come a close second. Other varieties of Indian and even Mexican dry red chillies can be used, but do keep in mind that different varieties of chillies have different flavours.

Method of Preparation

• Roast methi seeds and dry red chillies in a few drops of oil until fragrant and golden.
• Blend roasted spices along with coconut into a fine paste.
• Add water, salt, jaggery and bring the coconut masala paste to a boil.
• Finish it off with a hot oil seasoning/tadka.

Quick and easy, ready in 20 minutes!

Serving and storing

Serve menthe sambar as a side dish for idli. It is also served as a side dish for idiyappam(homemade rice noodles). Menthe kodilu pairs well with dosa too, especially the spongy dosas. I also like it with my barley dosa.

Store leftovers in the refrigerator and reheat before using. It will stay in the refrigerator for 3-4 days.

Menthe kodilu | Side dish for idli and idiyappam

Shwetha

Quick , easy delicious sambar made with fenugreek seeds. Havyaka side dish for idli and homemade rice noodles.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Side Dish

Cuisine Havyaka, Indian, mangalore

Servings 4 people

Equipment

• Small heavy bottomed pan
• Blender

Ingredients

  

• ½ tsp fenugreek seeds methi/menthe seeds
• 4-5 dry red chillies preferably byadagi/kashmiri varieties
• 1 cup grated coconut fresh/frozen, not dry dessicated
• 3-4 tbsp jaggery or palm sugar, any unrefined sugar
• dry tamarind, raspberry sized or use tamarind paste
• 1¼ tsp salt or to taste
• 3½ cups water used divided

For hot oil seasoning/tadka/oggarane

• 1 tsp oil preferably coconut
• ½ tsp black mustard seeds
• 1 dry red chilli
• 1 sprig curry leaves

Instructions

 

• In a small heavy bottomed pan, on medium heat, roast fenugreek seeds in a few drops of oil until it turns golden brown and smells fragrant. Transfer roasted seeds into a blender.
• In the same pan, on medium heat, roast dry red chillies in a few drops of oil until they are crisp and fragrant. Transfer to a blender.
• Defrost coconut if using frozen. Bring it to room temperature, it should not be cold to the touch. Microwave can be used to bring it to room temperature.
• Add coconut, tamarind into the blender with roasted fenugreek seeds and dry red chillies. Blend into a smooth paste using ¾-1 cup of water.
• Transfer the blended coconut paste into a pot. Add the remaining water, salt and 3 tbsp jaggery.
• Bring menthe sambar to a boil on medium heat. Taste and add the remaining 1 tbsp jaggery if needed. Adjust salt.
• Simmer for two more minutes and turn off the heat.

Hot oil seasoning/tadka/oggarane

• Heat 1 tsp coconut oil in a small heavy bottomed pan on medium heat.
• Add black mustard seeds and broken dry red chilli.
• When mustard splutters, add curry leaves into the oil. Pour hot oil along with the seasonings over menthe kodilu. Cover it with a plate.
• Mix and serve with idli or semige/idiyappam/homemade rice noodles.

Video

Notes

• Menthe sambar has to be sweet, spicy with hints of sourness. Adjust sweetness based on your liking. 
• Refrigerate leftovers. 

Keyword side dish for idiyappam, side dish for idli