Bendekayi Koddel/Bolu Huli Recipe - Mangalorean Style Bhindi Sambar Recipe
Tasty and easy to make, Bendekayi Koddel/Bolu Huli is a delicious Mangalorean Style Sambar which you can serve with Steamed Rice and Sweet Corn Poriyal. You can also pack it in your Lunch Box.
Bendekayi Koddel/Bolu Huli Recipe is a Mangalorean Style Bhindi Sambar Recipe that is made without coconut. Bolu Huli can be prepared from various vegetables like chayote, mangalorean cucumber, ridge gourd and more. To make bendekayi koddel, you should saute the bhindi until the sliminess is evaporated. This bolu huli has a typical coconut oil tempering with cumin seeds and hing. So what are you waiting for? Make this delicious Sambar for your next weekday lunch.
Here are more Sambar Recipes that you can make for your vegetarian dinner:
- 25 Bhindi (Lady Finger/Okra) , cut to about an inch
- 1 cup Arhar dal (Split Toor Dal) , cooked till soft
- 1/4 teaspoon Turmeric powder (Haldi)
- 2 Green Chillies , slit (adjust)
- Tamarind , gooseberry sized
- 2 teaspoon Jaggery
- 2 teaspoons Rasam Powder
- Salt , to taste
- 1-1/2 tablespoons Coconut Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds (Jeera)
- 1 pinch Asafoetida (hing)
- Curry leaves , a few
How to make Bendekayi Koddel/Bolu Huli Recipe - Mangalorean Style Bhindi Sambar Recipe
To begin making the Bendekayi Koddel/Bolu Huli or Mangalorean Style Bhindi Sambar Recipe, firstly keep everything ready with all the ingredients required.
In a heavy bottomed pan, heat a tablespoon coconut oil and roast the bhindi till all the sliminess disappears and the pieces appear crisp.
In a saucepan, add tamarind water, slit green chillies and haldi. Add the roasted bhindi/bendekayi to it. Boil them till lady finger are cooked well.
Once the mixture seethed and bhindi are tender, add cooked toor dal, salt, jaggery, rasam powder and adequate water to it. Boil well on low flame.
The next step is to temper the dal. Heat a tadka pan with coconut oil. Add mustard seeds and allow it to crackle.
Add cumin and cook it for about 10 seconds. After 10 seconds, add hing, curry leaves and saute on low flame for about 30 seconds. Make sure that you dont burn them. Once it is ready, pour it over the sambar and give it a mix. It is ready to be served.