Bendekayi Puli Koddel

Bendekayi Puli Koddel Recipe

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About Bendekayi Puli Koddel Recipe:

Ladies finger in coconut and tangy tamarind gravy. Along with coriander seeds,sesame seeds,jaggery, and spices.

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  • 21 Ingredients
Adjust Servings :

Ingredients for Bendekayi Puli Koddel Recipe

  • As required Ingredients for roasted bendekayi
  • 1 tablespoon Oil
  • 1 inch Bendekayi cut in s 200 gms
  • As required Ingredients for Tempering
  • 1/2 teaspoon Methi seeds
  • 2 teaspoon Coriander seeds
  • 1 teaspoon Cumin seeds
  • 2 teaspoon Sesame seeds
  • 6 No.s Dry red chillies
  • 4 Garlic cloves
  • 1/2 cup Coconut grated
  • 30 gram Tamarind
  • 1/4 teaspoon Turmeric powder
  • 2 tablespoon Jaggery
  • As required Water for grinding
  • As required Ingredients for assembling the koddel
  • 1 teaspoon Oil
  • 1/2 teaspoon Mustard seeds
  • 2 sprig Curry leaves torn
  • 2 No.s Dry red chilies
  • 1/4 teaspoon Asafoetida
  • 55g Fat(45.02%)
  • 9g Protein(7.48%)
  • 38g Carbs(30.82%)
  • 20g Fiber(16.08%)
  • Other(0.60%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Bendekayi Puli Koddel Recipe

step 1


In a preheated pan add 1tbsp oil, add 200 bendekayi (ladies finger) cut into 1 inch pieces, salt to taste. Stir the bendekayi and the salt. Cook the bendekayi on low to medium for 4 to 5 minutes till it becomes soft. To quicken the cooking partially cover the pan to allow the vegetable to steam cook without getting soggy as the moisture will escape.

step 2


While the bendekayi is cooking, roast the spices for the koddel in another pan. Heat a pan and dry roast ½ tsp methi seeds, 2 tsp coriander seeds, 1 tsp cumin seeds,2 tsp sesame seeds, 6 dry red chillies for 3 to 4 minutes on medium heat.

step 3


Once the sesame and coriander seeds start popping and the aroma of the roasting ingredients releases, add 4 cloves garlic and ½ cup grated coconut and roast for another minute till the coconut turns lightly golden and then turn off the heat. Allow these masala ingredients to cool completely.

step 4


Check on the bendekayi, it will be well roasted and have a good colour and texture. Turn off the heat. And keep it aside.

step 5


Empty the roasted spices and coconut mixture in the grinder jar, add 30 gms tamarind, ¼ tsp turmeric and 2tbsp jaggery. Add ½ cup warm water and grind the masla to a fine smooth paste.

step 6


In a heated pan, add 1 tsp oil, ½ tsp mustard seeds and allow to crackle. Then add 2 sprigs of torn curry leaves and 2 dry red chilies. Roast for about 30 seconds till the dry red chillies are well roasted. Next add ¼ tsp asafoetida.

step 7


Then add the ground masala into the pan and add ½ cup of water to give it a gravy consistency. Mix it well and add the roasted bendekayi.bring the gravy to a brisk boil for 3 to 4 minutes.then cover the pan and turn the heat to simmer for 5 minutes. Check the salt and adjust the consistency of the gravy by adding a little water if required. Turn off the heat. Bendekayi puli koddel is ready.