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A delightful South Indian curry from Udupi cuisine featuring tender okra in a sweet, sour, and spicy coconut-tamarind gravy. This traditional dish is a perfect balance of flavors and pairs wonderfully with steamed rice.
Sauté the Okra
Roast the Masala Spices
Prepare the Masala Paste and Tamarind Extract
A delightful South Indian curry from Udupi cuisine featuring tender okra in a sweet, sour, and spicy coconut-tamarind gravy. This traditional dish is a perfect balance of flavors and pairs wonderfully with steamed rice.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 232.84 calories per serving with 3.11g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Curry
Prepare and Add the Tempering (Tadka)
Rest and Serve
This koddel can also be made with other vegetables like ash gourd (winter melon), pumpkin, or Mangalore cucumber (southekayi). Adjust cooking times accordingly.
Add a handful of roasted peanuts or boiled black-eyed peas along with the okra for added texture and protein.
For a spicier curry, add 1-2 Guntur red chillies along with the Byadgi chillies while roasting the masala.
Okra is an excellent source of dietary fiber, which aids in digestion, helps maintain bowel regularity, and can contribute to feelings of fullness, supporting weight management.
The use of coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of healthy fat that is easily digested and can be a quick source of energy.
The blend of spices like cumin, coriander, fenugreek, and asafoetida is traditionally known in Ayurveda to stimulate digestive enzymes and improve gut health.
Spices like turmeric and red chillies, along with okra itself, are rich in antioxidants that help combat oxidative stress and inflammation in the body.
The key is to ensure the okra is completely dry before you start chopping. Wash it and pat it dry with a kitchen towel, then let it air dry for a bit. Sautéing it in oil until lightly browned before adding it to the gravy is the most effective step to eliminate sliminess.
Yes, it is a relatively healthy dish. Okra is a great source of fiber, vitamins, and minerals. The use of coconut provides healthy fats, and traditional spices offer various digestive benefits. It is also naturally vegan and gluten-free (if using pure asafoetida).
One serving of Bendekai Puli Koddel contains approximately 240-260 calories, depending on the amount of coconut and oil used. This does not include accompaniments like rice.
Fresh or frozen grated coconut provides the best flavor and texture. However, you can use unsweetened desiccated coconut in a pinch. If using desiccated coconut, roast it very carefully on low heat as it burns quickly, and you may need to add a little extra water when grinding the paste.
Traditionally, Bendekai Puli Koddel is served with hot steamed rice, especially short-grain rice like Sona Masoori. It also pairs well with neer dosa, chapati, or phulka.
You can store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors often deepen overnight, making it even more delicious the next day. Reheat gently on the stovetop before serving.
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