Udupi Style Bendekayi Palya Recipe – Ladies Finger with Coconut
A classic Udupi-style dish, Bendekayi Palya or Ladies Finger with Coconut brings together the delicate flavors of okra (bhindi) and the rich, aromatic taste of fresh coconut. This flavorful side dish, typical of South Indian cuisine, is perfect for pairing with sambar and steamed rice, making it an ideal option for lunch. The combination of tamarind, jaggery, and coconut elevates the natural taste of okra, creating a balance of tangy, sweet, and spicy flavors that will have you reaching for more.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 20 pieces |
| Fresh Coconut – grated | 1/2 cup |
| Dry Red Chillies | 3 whole |
| Tamarind (soaked in water) | 18 grams |
| Jaggery | 1 teaspoon |
| Salt | To taste |
| Sunflower Oil | 1 tablespoon |
| Mustard Seeds | 1 teaspoon |
| White Urad Dal (split) | 1/2 teaspoon |
| Dry Red Chillies | 2 whole |
| Curry Leaves | A handful |
Preparation Time
| Prep Time | 10 minutes |
|---|---|
| Cook Time | 35 minutes |
| Total Time | 45 minutes |
| Servings | 3 servings |
Cuisine
| Cuisine | Udupi |
|---|---|
| Course | Side Dish |
| Diet | Vegetarian |
Step-by-Step Instructions
Step 1: Prepare the Okra (Bhindi)
To begin preparing Udupi Style Bendekayi Palya, first wash the okra thoroughly under running water. Allow the okra to dry completely before chopping them into small, even-sized pieces. It is essential to let the okra dry properly to reduce the sliminess during cooking.
Step 2: Soak Tamarind
In a small bowl, soak 18 grams of tamarind in warm water for a few minutes. After soaking, extract the juice and discard the pulp. Set the tamarind juice aside for later use.
Step 3: Tempering the Spices
Heat 1 tablespoon of sunflower oil in a non-stick kadai or frying pan over medium heat. Once the oil is hot, add 1 teaspoon of mustard seeds. Allow them to splutter for a few seconds. Next, add 1/2 teaspoon of split white urad dal to the pan, and fry it until it turns golden brown and releases a subtle aroma.
Add 2 whole dry red chillies and a handful of curry leaves to the tempering. Allow the ingredients to sizzle for a couple of seconds, releasing their fragrances. This tempering forms the base of the dish and adds the essential aromatic flavors.
Step 4: Cooking the Okra
Now, add the chopped okra pieces into the pan and stir them gently. Cook the okra on medium heat without covering the pan, allowing it to cook until it is about halfway done and the sliminess begins to disappear. Be careful to stir continuously and cook on high heat so that the okra does not become soggy or mushy. Stir gently to avoid breaking the pieces, keeping them intact for a pleasing texture.
Step 5: Grinding the Coconut Masala
While the okra is cooking, it’s time to prepare the coconut masala for the palya. In a mixer or food processor, grind the fresh grated coconut and 3 dry red chillies into a coarse paste. Do not add water, as the paste should remain thick and dry.
Step 6: Adding Tamarind, Jaggery, and Salt
Once the okra is halfway cooked and has lost most of its sliminess, add 1 teaspoon of jaggery, salt to taste, and the tamarind juice into the pan. Add a small amount of water, just enough to cover the okra slightly. Stir well and cover the pan. Allow the okra to cook fully, absorbing the tamarind and jaggery flavors until the water is absorbed and the okra is tender. This step will take approximately 10 minutes.
Step 7: Mixing in the Coconut Paste
Once the okra is fully cooked, add the freshly ground coconut paste to the pan. Mix well to coat the okra evenly with the coconut mixture. Allow the okra to cook on low heat for about 5 minutes. This helps to infuse the flavors of the coconut into the dish and removes any raw coconut smell.
Step 8: Final Touches
After 5 minutes of cooking, when the coconut paste is well incorporated and the raw smell has disappeared, switch off the heat. Your Udupi Style Bendekayi Palya is now ready to be served.
Serving Suggestions
Serve this aromatic Bendekayi Palya alongside a bowl of steaming hot Udupi Style Mixed Vegetable Sambar and fluffy Steamed Rice for a wholesome, satisfying lunch. The combination of the tangy-sweet palya with the rich sambar and rice creates a perfect harmony of flavors.
Enjoy this traditional Udupi recipe, a delightful vegetarian side dish that brings the authentic taste of South India to your dining table. Its simplicity and depth of flavor make it a standout dish at any meal, whether for a casual family lunch or a festive occasion.
Tips for Perfecting Your Bendekayi Palya
- Drying Okra Properly: Ensure that the okra is completely dry before chopping to minimize the sliminess that comes with cooking okra.
- Adjusting the Spice Level: If you prefer a milder flavor, reduce the number of red chillies used in the tempering or the coconut masala.
- Consistency of Coconut Paste: The coconut masala should be ground to a coarse consistency. Avoid adding water while grinding, as it will alter the texture of the dish.
- Fresh Coconut: For the best flavor, always use fresh coconut. If fresh coconut is not available, you can use desiccated coconut, but the flavor will be slightly different.
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 3 g |
| Carbohydrates | 12 g |
| Fiber | 4 g |
| Fat | 11 g |
| Saturated Fat | 4 g |
| Sodium | 250 mg |
| Sugars | 3 g |
This simple, flavorful recipe is packed with nutritional goodness, with plenty of fiber from the okra and healthy fats from the coconut. It’s a perfect addition to any balanced vegetarian meal.
Prepare this Udupi Style Bendekayi Palya Recipe today and savor the authentic tastes of South India. Whether served with rice and sambar or enjoyed as a standalone dish, this easy-to-make, flavorful side will surely become a favorite in your home!
