Archana's Kitchen

Bendekayi Puli Koddel Recipe - Lady Finger In Coconut Tamarind Curry

May 15, 2025

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Bendekayi Puli Koddel Recipe - Lady Finger In Coconut Tamarind Curry - Recipe image with step-by-step cooking instructions
Time:Prep: 10 M|Cook: 20 M|Total: 30 M
Makes:4 Servings
Cuisine:Mangalorean

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.

Serve the Bendekayi Puli Koddel Recipe along with Steamed RiceMangalorean Padengi Gassi and Elai Vadam for a comforting lunch.

If you like this recipe, try other Bhindi Recipes that can be made for your everyday meals:

  1. Dahi Bhindi Recipe (Okra in Yogurt Curry with Caramelized Onions)
  2. Bharva Bhindi Recipe (Pan Fried Stuffed Okra With Spices & Peanuts )
  3. Bhindi Masala Recipe (Bhindi Tamatar Ki Sabzi)

Watch video recipe of Bendekayi Puli Koddel Recipe - Lady Finger In Coconut Tamarind Curry


Ingredients

Ingredients for the masala

    200 grams Bhindi (Lady Finger/Okra), cut into 1 inch
    Salt, to taste
    2 teaspoons Oil
    1/2 cup Fresh coconut, grated
    1/2 teaspoon Methi Seeds (Fenugreek Seeds)
    1 teaspoon Cumin seeds (Jeera)
    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 Oil
    1/2 teaspoon Mustard seeds (Rai/ Kadugu)
    1/4 teaspoon SSP Asafoetida (Hing)
    2 Dry Red Chillies
    2 sprig Curry leaves

Instructions for Bendekayi Puli Koddel Recipe - Lady Finger In Coconut Tamarind Curry

    1

    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.

    2

    Now we will roast the masalas for the Bendekayi Puli Koddel.

    3

    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.

    4

    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. 

    5

    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.

    6

    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:

    1

    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.

    2

    Transfer the Bendekayi Puli Koddel into a serving bowl and serve.

    3

    Serve the Bendekayi Puli Koddel Recipe along with Steamed RiceMangalorean Padengi Gassi and Elai Vadam for a comforting lunch.



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