Mangalorean Style Bendekayi Huli Koddel Recipe - Ladies finger Dal without Coconut Recipe
A vegetarian Mangalorean recipe with bhindi (lady finger/okra), yellow moong dal (split), tamarind water. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Mangalorean Style Bendekayi Huli Koddel Recipe - Ladies finger Dal without Coconut Recipe boil the dal in a pressure cooker with water 1 cup water, green chilli and turmeric powder for about 3 whistle
tamarind water(1 cup)turmeric powder (haldi)(1 teaspoon)green chilli - chopped(1)red chilli powder(1 tablespoon)dry red chilli(1) - 2
Release the pressure naturally and keep it aside
- 3
In the mean while dry roast the ingredients that are mentioned in the sambar powder list
turmeric powder (haldi)(1 teaspoon)red chilli powder(1 tablespoon) - 4
Into a preheated pan first add the urad dal, saute the dal on medium heat till it turn light brown in colour
white urad dal (split)(1 teaspoon)white urad dal (split)(1 teaspoon) - 5
Once done add the mustard seeds, cumin seeds, cinnamon stick, dry red chillies, coriander seeds and asafoetida
green chilli - chopped(1)red chilli powder(1 tablespoon)mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon)inch cinnamon stick (dalchini)(1)dry red chillies(4)coriander (dhania) seeds(1 tablespoon)pinch asafoetida (hing)(1)mustard seeds(1 teaspoon)cumin seeds (jeera)(1/2 teaspoon)dry red chilli(1)pinch asafoetida (hing)(1)sprig coriander (dhania) leaves - chopped(1) - 6
Roast till the aromas come out
- 7
Turn off the heatOnce done cool it down and grind it into a coarse mixture and keep it aside
- 8
Heat a shallow frying Skillet, add tamarind water, jaggery and ladies finger and boil till the stickiness of the vegetable goes away
tamarind water(1 cup)jaggery(1 tablespoon)inch cinnamon stick (dalchini)(1) - 9
Add the cooked dal and ground spice mixture
- 10
Bring it to a boil
- 11
Check for salt and adjust
salt - to taste - 12
For the tempering, heat a small tempering kadai and splutter the mustard seeds,cumin seeds, urad dal, dry red chilli, hing and curry leaf
green chilli - chopped(1)red chilli powder(1 tablespoon)white urad dal (split)(1 teaspoon)mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon)coriander (dhania) seeds(1 tablespoon)mustard seeds(1 teaspoon)cumin seeds (jeera)(1/2 teaspoon)white urad dal (split)(1 teaspoon)sprig curry leaves(1)dry red chilli(1) - 13
Pour it over the Mangalorean Style Bendekayi Huli Koddel and add the chopped coriander leaves for garnish
green chilli - chopped(1)coriander (dhania) seeds(1 tablespoon)sprig curry leaves(1)sprig coriander (dhania) leaves - chopped(1) - 14
Serve the Mangalorean Style Bendekayi Huli Koddel Recipe along with steam rice or Phulka for lunch or dinner
Nutrition Facts
Per serving
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Mangalorean Style Bendekayi Huli Koddel Recipe - Ladies finger Dal without Coconut Recipe
A vegetarian Mangalorean recipe with bhindi (lady finger/okra), yellow moong dal (split), tamarind water. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
14 steps- 1
To begin making the Mangalorean Style Bendekayi Huli Koddel Recipe - Ladies finger Dal without Coconut Recipe boil the dal in a pressure cooker with water 1 cup water, green chilli and turmeric powder for about 3 whistle
tamarind water(1 cup)turmeric powder (haldi)(1 teaspoon)green chilli - chopped(1)red chilli powder(1 tablespoon)dry red chilli(1) - 2
Release the pressure naturally and keep it aside
- 3
In the mean while dry roast the ingredients that are mentioned in the sambar powder list
turmeric powder (haldi)(1 teaspoon)red chilli powder(1 tablespoon) - 4
Into a preheated pan first add the urad dal, saute the dal on medium heat till it turn light brown in colour
white urad dal (split)(1 teaspoon)white urad dal (split)(1 teaspoon) - 5
Once done add the mustard seeds, cumin seeds, cinnamon stick, dry red chillies, coriander seeds and asafoetida
green chilli - chopped(1)red chilli powder(1 tablespoon)mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon)inch cinnamon stick (dalchini)(1)dry red chillies(4)coriander (dhania) seeds(1 tablespoon)pinch asafoetida (hing)(1)mustard seeds(1 teaspoon)cumin seeds (jeera)(1/2 teaspoon)dry red chilli(1)pinch asafoetida (hing)(1)sprig coriander (dhania) leaves - chopped(1) - 6
Roast till the aromas come out
- 7
Turn off the heatOnce done cool it down and grind it into a coarse mixture and keep it aside
- 8
Heat a shallow frying Skillet, add tamarind water, jaggery and ladies finger and boil till the stickiness of the vegetable goes away
tamarind water(1 cup)jaggery(1 tablespoon)inch cinnamon stick (dalchini)(1) - 9
Add the cooked dal and ground spice mixture
- 10
Bring it to a boil
- 11
Check for salt and adjust
salt - to taste - 12
For the tempering, heat a small tempering kadai and splutter the mustard seeds,cumin seeds, urad dal, dry red chilli, hing and curry leaf
green chilli - chopped(1)red chilli powder(1 tablespoon)white urad dal (split)(1 teaspoon)mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon)coriander (dhania) seeds(1 tablespoon)mustard seeds(1 teaspoon)cumin seeds (jeera)(1/2 teaspoon)white urad dal (split)(1 teaspoon)sprig curry leaves(1)dry red chilli(1) - 13
Pour it over the Mangalorean Style Bendekayi Huli Koddel and add the chopped coriander leaves for garnish
green chilli - chopped(1)coriander (dhania) seeds(1 tablespoon)sprig curry leaves(1)sprig coriander (dhania) leaves - chopped(1) - 14
Serve the Mangalorean Style Bendekayi Huli Koddel Recipe along with steam rice or Phulka for lunch or dinner
About this recipe
A vegetarian Mangalorean recipe with bhindi (lady finger/okra), yellow moong dal (split), tamarind water. Ready in 40 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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