Bendekayi Koddel (Bolu Huli) – Mangalorean Style Bhindi Sambar Recipe
Bendekayi Koddel, also known as Bolu Huli, is a traditional Mangalorean style bhindi sambar that is rich in flavors and made without coconut. This dish, which is a perfect side for steamed rice, uses bhindi (ladyfinger/okra) as the star ingredient, cooked with toor dal (split pigeon peas), tamarind, jaggery, and a blend of aromatic spices. What makes this recipe distinctive is its simple yet flavorful tempering with mustard seeds, cumin, hing, and curry leaves, all enhanced with the earthy aroma of coconut oil.
This recipe can be prepared with various vegetables, including chayote, ridge gourd, or Mangalorean cucumber. It is a delightful and healthy addition to any weekday lunch or dinner. The key to this dish is to sauté the bhindi until its sliminess completely evaporates, ensuring a crisp texture.
Cuisine:
Mangalorean
Course:
Side Dish
Diet:
Vegetarian
Prep Time:
15 minutes
Cook Time:
15 minutes
Ingredients:
| Ingredients | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 25, cut to about an inch |
| Arhar dal (Split Toor Dal) | 1 cup, cooked till soft |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Green Chillies | 2, slit (adjust to taste) |
| Tamarind | Gooseberry-sized piece |
| Jaggery | 2 teaspoons |
| Rasam Powder | 2 teaspoons |
| Salt | To taste |
| Coconut Oil | 1-1/2 tablespoons |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Asafoetida (Hing) | 1 pinch |
| Curry leaves | A few |
Instructions:
-
Preparation:
Begin by preparing all the ingredients. Cut the bhindi (okra) into small pieces, approximately one inch long. Cook the toor dal (arhar dal) until soft and keep it aside. Soak the tamarind in a small amount of water to extract the pulp. -
Roasting the Bhindi:
In a heavy-bottomed pan, heat 1 tablespoon of coconut oil over medium heat. Add the bhindi pieces and sauté them until they are crisp and the sliminess disappears. This step is important to ensure that the bhindi doesn’t make the dish watery. Once the pieces are roasted, remove them from the pan and set aside. -
Cooking the Sambar Base:
In the same pan, add tamarind water, slit green chillies, and turmeric powder. Stir to mix and bring the mixture to a gentle boil. Add the roasted bhindi back into the pan and cook until the bhindi becomes tender, about 5-7 minutes. -
Adding Toor Dal and Seasonings:
Once the bhindi is tender, add the cooked toor dal, salt, jaggery, and rasam powder to the pot. Add enough water to get your desired consistency for the sambar. Stir well and let it simmer on low flame for about 5-7 minutes to allow the flavors to meld together. -
Tempering the Sambar:
In a small tadka pan, heat 1/2 tablespoon of coconut oil. Add mustard seeds and allow them to crackle. Once they start crackling, add cumin seeds and sauté for about 10 seconds. Then, add asafoetida and curry leaves, sautéing them for another 30 seconds on low heat. Be careful not to burn the spices. -
Finishing the Dish:
Pour the tempering over the simmering sambar and give it a final mix. The rich, aromatic tempering adds a wonderful depth of flavor to the sambar. -
Serving:
Serve the Bendekayi Koddel hot with steamed rice, making it the perfect side dish for any meal. For an extra treat, pair it with a side of Sweet Corn Poriyal for a wholesome and delicious meal.
Tips:
- You can adjust the green chillies based on your heat preference. If you prefer a milder sambar, reduce the number of chillies.
- If you don’t have rasam powder, you can substitute it with a mix of coriander powder, cumin powder, and a pinch of black pepper.
- This recipe can be made with a variety of vegetables, so feel free to try different combinations based on what’s available.
Why You Should Try This Recipe:
- Simplicity: This Mangalorean-style sambar is made with easily available ingredients and requires minimal preparation.
- Healthy and Flavorful: The use of bhindi and toor dal makes it a nutritious dish packed with fiber and protein.
- Versatile: Perfectly pairs with rice, roti, or even as a flavorful soup on its own.
- Tasty Tempering: The coconut oil tempering with mustard seeds, cumin, and curry leaves adds an authentic Mangalorean touch.
This Bendekayi Koddel/Bolu Huli recipe will surely bring a taste of coastal Karnataka to your kitchen. Try it out and experience the delightful flavors of this unique Mangalorean sambar!
