Bendekayi Koddel/Bolu Huli Recipe – Mangalorean Style Bhindi Sambar
Bendekayi Koddel, also known as Bolu Huli, is a traditional Mangalorean-style sambar that highlights the fresh, tender flavors of ladyfinger (okra) combined with the richness of toor dal and a tangy tamarind base. It is a comforting, vegetarian side dish that pairs beautifully with steamed rice or even roti. With its vibrant combination of spices, this dish will transport you straight to the coastal kitchens of Mangalore, where the culinary traditions are rich and flavorful.
Ingredients for Bendekayi Koddel:
| Ingredient | Quantity | Notes |
|---|---|---|
| Bhindi (Lady Finger/Okra) | 25 pieces | Cut into 1-inch pieces |
| Arhar dal (Split Toor Dal) | 1 cup | Cooked until soft |
| Turmeric powder (Haldi) | 1/4 teaspoon | For color and flavor |
| Green chillies | 2, slit | Adjust to your spice preference |
| Tamarind | Gooseberry-sized piece | Soaked in water for tamarind extract |
| Jaggery | 2 teaspoons | Adds a subtle sweetness |
| Rasam powder | 2 teaspoons | A spice blend that adds depth and flavor |
| Salt | To taste | Adjust according to your preference |
| Coconut oil | 1-1/2 tablespoons | For roasting and tempering |
| Mustard seeds | 1 teaspoon | Essential for tempering |
| Cumin seeds (Jeera) | 1 teaspoon | Adds an earthy flavor |
| Asafoetida (Hing) | 1 pinch | For an aromatic flavor |
| Curry leaves | A few leaves | Adds fragrance and flavor to the tempering |
Preparation Time:
- 15 minutes
Cooking Time:
- 15 minutes
Total Time:
- 30 minutes
Servings:
- 4 servings
Cuisine:
- Mangalorean
Course:
- Side Dish
Diet:
- Vegetarian
Instructions to Make Bendekayi Koddel:
- Prepare the Ingredients:
- Ensure that all the ingredients are ready and prepped before beginning the cooking process. This includes chopping the bhindi (okra), cooking the toor dal, and soaking the tamarind in water for extracting juice.
- Roasting the Bhindi:
- Heat a tablespoon of coconut oil in a heavy-bottomed pan. Add the cut bhindi to the pan and roast it on medium heat until the sliminess disappears and the pieces turn slightly crispy. This roasting step helps to enhance the flavor and texture of the bhindi, ensuring it holds its shape while cooking in the sambar.
- Cook the Bhindi and Dal Mixture:
- In a separate saucepan, add tamarind extract (from the soaked tamarind), slit green chillies, and turmeric powder (haldi). Bring the mixture to a boil. Once boiling, add the roasted bhindi to the saucepan and cook until the ladyfinger pieces become tender.
- Add the Cooked Dal:
- Once the bhindi is tender, add the cooked toor dal to the mixture along with salt, jaggery, and rasam powder. Add enough water to achieve your desired consistency for the sambar. Let the mixture simmer on low flame for a few minutes to allow the flavors to meld together.
- Tempering the Sambar:
- In a small tadka pan, heat another tablespoon of coconut oil. Add mustard seeds and let them crackle. Then, add the cumin seeds and allow them to cook for about 10 seconds. Next, add a pinch of asafoetida (hing) and curry leaves, and sautรฉ on a low flame for about 30 seconds. Be careful not to burn the spices.
- Combine the Tempering with Sambar:
- Once the tempering is ready, pour it over the sambar (bhindi and dal mixture) and stir gently to combine. The tempering adds a fragrant, spicy finishing touch to the dish.
- Serve and Enjoy:
- Serve this delicious Mangalorean-style Bhindi Sambar (Bendekayi Koddel) with freshly steamed rice for a comforting meal. You can also pair it with other sides like Sweet Corn Poriyal or chapati for a complete meal.
Serving Suggestions:
- Bendekayi Koddel pairs perfectly with Steamed Rice for a simple, fulfilling meal.
- For a well-rounded lunch, serve it with Sweet Corn Poriyal, a delightful vegetable stir-fry.
- If you prefer, you can also enjoy it with chapati or naan for a more substantial meal.
Tips for the Perfect Bendekayi Koddel:
-
Roasting the Bhindi: Roasting the okra is key to removing its natural sliminess and enhancing its flavor. Make sure to roast it until it becomes slightly crisp before adding it to the sambar base.
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Tamarind Extract: Adjust the amount of tamarind depending on how tangy you want the sambar to be. You can also substitute tamarind with kokum if you prefer a slightly different tang.
-
Jaggery: The jaggery balances the tanginess of tamarind and the heat from the green chillies. Donโt skip this ingredient, as it adds a unique flavor profile to the sambar.
-
Adjust Spice Levels: The heat from the green chillies can be adjusted according to your spice tolerance. You can add more or less based on your preference.
-
Consistency: If the sambar becomes too thick, you can add a little more water to thin it out to your liking.
This Mangalorean-style Bhindi Sambar is a must-try dish for anyone looking to explore the flavors of coastal Karnataka. Its blend of tanginess, sweetness, and spice makes it an unforgettable side dish for any occasion. Whether you’re enjoying it with family during a weekday meal or packing it for lunch, this dish is sure to impress!
