Bendekayi Puli Koddel Recipe - Lady Finger In Coconut Tamarind Curry
Bendekayi Puli Koddel is a flavourful coconut based gravy which is sweet, spicy and tangy. Make this delicious curry and serve it along with hot steaming rice for lunch or dinner.In association with SS Pandian (SSP Asafoetida)
Bendekayi Puli Koddel Recipe is a simple yet delectable lady's finger curry cooked in freshly made coconut masala. It is spicy, sweet and tangy which makes it a perfect accompaniment with Steamed Rice. It is usually prepared using Ash Gourd or Pumpkin, however here we will be cooking with Okras/Bhindi/Lady Finger to give it a crunchy texture.
Puli Koddel Recipe does not use onions or garlic. We have used garlic for flavour but you can make the recipe without the garlic as well.
If you like this recipe, try other Bhindi Recipes that can be made for your everyday meals:
- 200 grams Bhindi (Lady Finger/Okra) , cut into 1 inch
- Salt , to taste
- 2 teaspoons Cooking oil Ingredients for the masala
- 1/2 cup Fresh coconut , grated
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 teaspoon Cumin (Jeera) seeds
- 6 Dry red chillies
- 2 teaspoon Coriander (Dhania) Seeds
- 2 tablespoons Sesame seeds (Til seeds)
- 2 teaspoons Rice
- 4 cloves Garlic
- 30 grams Tamarind Water
- 1/4 teaspoon Turmeric powder (Haldi)
- 2 tablespoons Jaggery
- 1/2 cup Water For seasoning
- 1 teaspoon Cooking oil
- 1/2 teaspoon Mustard seeds
- 1/4 teaspoon SSP Asafoetida (Hing)
- 2 Dry red chillies
- 2 sprig Curry leaves
How to make Bendekayi Puli Koddel Recipe - Lady Finger In Coconut Tamarind Curry
To begin making the Bendekayi Puli Koddel Recipe, into a preheated pan, add oil and okra or Bendekayi. Sprinkle salt to taste and stir well. Cover and cook the okras till soft and roasted. Stir occasionally to ensure even cooking of the Okra.
Now we will roast the masalas for the Bendekayi Puli Koddel.
Into a preheated pan, add fenugreek seeds, cumin seeds, coriander seeds, sesame seeds, rice grains, dry red chillies, garlic and stir for 3 to 4 minutes until well roasted.
Once done, add the coconut and roast for another 2 minutes. Turn off the heat after the coconut is light golden in color and allow it to cool.
Once the coconut cools down, add the roasted masala to a mixer grinder along with tamarind, jaggery, water and blend to make a smooth paste and keep it aside.
Add the ground masala into the pan with the roasted lady's finger. Add about 1/2 cup of water, salt to taste and bring the Bendekayi Puli Koddel to a brisk boil. Boil for 4 to 5 minutes until the curry has thickened and reached the desired consistency. Once done, switch off the gas.
*For the seasoning:
Heat oil in a tadka pan. Add mustard seeds and allow it to crackle. Once the mustard seeds have crackled, add asafoetida, dry red chillies and curry leaves. Turn off the heat after few seconds and pour the seasoning over the Bendekayi Puli Koddel. Give it a mix.
Transfer the Bendekayi Puli Koddel into a serving bowl and serve.
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