Bendekayi Puli Koddel Recipe

Recipe By Slurrp

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

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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

Directions: Bendekayi Puli Koddel Recipe

step 1

  • 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

  • STEP 1.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

  • STEP 1.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

  • STEP 1.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

  • STEP 1.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

  • STEP 1.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

  • STEP 1.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.
Nutrition
value
680
calories per serving
55 g Fat9 g Protein38 g Carbs20 g FiberOther

Current Totals

  • Fat
    55g
  • Protein
    9g
  • Carbs
    38g
  • Fiber
    20g

MacroNutrients

  • Carbs
    38g
  • Protein
    9g
  • Fiber
    20g

Fats

  • Fat
    55g

Vitamins & Minerals

  • Calcium
    306mg
  • Iron
    7mg
  • Vitamin A
    654mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    79mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    26mg
  • Vitamin E
    5mg
  • Copper
    < 1mcg
  • Magnesium
    181mg
  • Manganese
    9mg
  • Phosphorus
    194mg
  • Selenium
    4mcg
  • Zinc
    2mg
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
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Recipe By Slurrp