File:Udupi style Mattu Gulla Sambar -My Home Bangalore-Karnataka-pic 12 Bisu.jpg

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Green brinjal( Mattu Gulla) Sambar

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English: In Udupi-Mangalore region a special green-round brinjal called "udupi mattu gulla" is commonly used in this badane bol koddel recipe. "Mattu gulla" turns very soft and tasty after cooking. Mattu Gulla Sambar can be used as an accomapaniment with rice. The asafoetida, coriander leaves, mustard and cumin seeds tempering gives good flavor and taste to this sambar. Today April14th being TuluNew year ( Manglorean / Udupi region of Karnataka) all the recipes are prepared for Bisu ( Tulu New year feast in the afternoon) all the vegetables are locally sourced from Manglorean area. This Sambar is also prepared in Udupi Krishna temple ( Karnataka).
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Author ShruthiGauravAlva
Camera location12° 56′ 00.61″ N, 77° 38′ 00.65″ E  Heading=268.90466321244° Kartographer map based on OpenStreetMap.View this and other nearby images on: OpenStreetMapinfo

Badane bol koddel recipe explained with step by step pictures. Badane bol koddel is a udupi style sambar or dal recipe prepared using brinjal, toor dal, green chili, jaggery, tamarind and a tempering. This is a very easy sambar or gravy recipe. It is very common across Karavali region of Karnataka. Bol or bolu translates to simple and koddel translates to sambar in tulu language. Tulu is a local language spoken in Karavali region of Karnataka.

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current08:13, 14 April 2021Thumbnail for version as of 08:13, 14 April 20212,448 × 3,264 (1.26 MB)Shruthishetty12000 (talk | contribs)Uploaded own work with UploadWizard

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