Each region of Karnataka has diversity in cooking methods, food habits and of course taste. Jowar and rice are the main cereals consumed in north Karnataka where as Ragi and rice are consumed in south. In Udupi region most of the brahmin sambars and curries will taste little sweet as jaggery is used in most of the rice accompaniments. The main course of udupi lunch has rice and its accompaniments like rasam/saru, sambar/huli/koddel varieties, palya/ajatno varieties. Bolu koddel/bolu huli is one of the sambar type prepared here using the vegetables like brinjal, ash gourd, ladies finger, Mangalore southe, raw banana and so on. Udupi sambar powder is used in preparing these bolu koddel has some special taste. Here goes the recipe for the same. Try it and enjoy the udupi taste.
Meet you all with one more interesting Udupi recipe. Till then bye.