Bendekayi Koddel/Bolu Huli Recipe – Mangalorean Style Bhindi Sambar (Without Coconut)
Description
Bendekayi Koddel, also known as Bolu Huli, is a flavorful Mangalorean-style Bhindi (Okra) Sambar made without coconut. This dish can be prepared with various vegetables, such as chayote, ridge gourd, and Mangalorean cucumber, but today, we focus on bhindi (okra), which is sautéed until its sliminess disappears. The sambar is flavored with tamarind, jaggery, rasam powder, and a traditional tempering of coconut oil, mustard seeds, cumin, and curry leaves. The final dish is rich in flavors and pairs wonderfully with steamed rice for a delicious, comforting meal. Perfect for weekday lunches, it’s easy to prepare and packed with nutrients.
Cuisine
Mangalorean
Course
Side Dish
Diet
Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 25 pieces, 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 |
| 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) | A pinch |
| Curry leaves | A few |
Preparation Time
15 minutes
Cooking Time
15 minutes
Instructions
-
Prepare the Ingredients
Before you start, ensure all the ingredients are ready. Cut the bhindi into one-inch pieces and cook the arhar dal (toor dal) until soft. -
Roast the Bhindi
In a heavy-bottomed pan, heat 1 tablespoon of coconut oil over medium heat. Add the bhindi pieces and sauté them until all the sliminess disappears and the pieces turn crisp. This step is essential for achieving the right texture in your sambar. -
Cook the Bhindi and Dal
In a separate saucepan, prepare tamarind water and add the slit green chillies and turmeric powder (haldi). Stir in the roasted bhindi, and let it boil until the bhindi is tender. Once the bhindi is cooked, add the cooked toor dal, jaggery, rasam powder, salt, and enough water to create a soupy consistency. Let this mixture simmer on a low flame for a few minutes until all the flavors meld together. -
Tempering the Sambar
In a small tempering pan (tadka pan), heat 1/2 tablespoon of coconut oil. Once hot, add the mustard seeds and let them crackle. Add the cumin seeds and sauté for about 10 seconds. Next, add the asafoetida (hing) and curry leaves, and cook on low heat for an additional 30 seconds. Be careful not to burn the spices. -
Combine and Serve
Pour the hot tempering mixture over the prepared bhindi sambar. Stir well to combine the flavors. Your Bendekayi Koddel is now ready! -
Serving Suggestions
Serve this tangy and flavorful sambar with steamed rice and a side of sweet corn poriyal for a complete, satisfying meal. It’s perfect for a weekday lunch or to pack in your family’s lunchbox for a tasty treat.
Enjoy your authentic Mangalorean Bhindi Sambar, bursting with the flavors of tamarind, jaggery, and a traditional tempering. The coconut oil adds an aromatic touch, making this dish a standout addition to your regular lunch rotation.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Carbohydrates | 30g |
| Protein | 6g |
| Fat | 7g |
| Fiber | 4g |
| Sodium | 450mg |
| Sugar | 5g |
Note: This recipe is adaptable. You can substitute the bhindi with other vegetables like ridge gourd or chayote, as per your preference. The tanginess from the tamarind and the sweetness from jaggery give it a balanced flavor profile, typical of Mangalorean cuisine.
