Bendekai Puli Koddel
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.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Sauté the Okra
- b.Heat 2 tbsp of coconut oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the chopped okra and sauté for 8-10 minutes, stirring occasionally, until it's lightly browned and no longer slimy. This step is crucial for the final texture.
- d.Once done, remove the okra from the pan and set it aside.
- 2
Step 2
- a.Roast the Masala Spices
- b.In the same pan, add the remaining 1 tsp of coconut oil (if needed).
- c.On low-medium heat, add the urad dal and chana dal. Roast for about a minute until they turn light golden.
- d.Add the coriander seeds, cumin seeds, fenugreek seeds, and dried red chillies. Sauté for another minute until the spices are fragrant.
- e.Finally, add the grated coconut and roast on low heat for 3-4 minutes, stirring continuously until it turns golden brown and aromatic. Be careful not to burn it.
- f.Turn off the heat and allow the mixture to cool down completely.
- 3
Step 3
- a.Prepare the Masala Paste and Tamarind Extract
- b.Transfer the cooled roasted ingredients to a blender or grinder jar.
- c.Add about 1/4 cup of water and grind to a very smooth paste. Add more water, a tablespoon at a time, if needed to facilitate grinding.
- d.While the masala cools, squeeze the soaked tamarind to extract all the pulp into the water. Strain the liquid to get about 1/2 cup of tamarind extract, discarding the fibrous pulp.
- 4
Step 4
- a.Cook the Curry
- b.In a pot or kadai, combine the tamarind extract, powdered jaggery, turmeric powder, and salt. Bring this mixture to a rolling boil and let it cook for 2-3 minutes to reduce the raw taste of the tamarind.
- c.Add the sautéed okra to the boiling tamarind water and cook for another 2 minutes.
- d.Stir in the ground masala paste. Rinse the grinder jar with about 1 cup of water and add it to the pot to achieve the desired gravy consistency.
- e.Mix everything well and let the curry simmer on medium-low heat for 8-10 minutes, until the gravy thickens and you see a slight sheen of oil on the surface.
- 5
Step 5
- a.Prepare and Add the Tempering (Tadka)
- b.In a small pan (tadka pan), heat the remaining 1 tbsp of coconut oil over medium-high heat.
- c.Once the oil is hot, add the mustard seeds and let them splutter completely.
- d.Add the curry leaves and asafoetida. Sauté for a few seconds until the leaves are crisp.
- e.Immediately pour this hot tempering over the simmering curry. Mix gently.
- 6
Step 6
- a.Rest and Serve
- b.Turn off the heat and cover the pot. Let the curry rest for at least 10 minutes to allow the flavors to meld.
- c.Serve hot with steamed rice, dosa, or chapati.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure okra is completely dry before chopping to prevent it from becoming slimy.
- 2Roasting the masala ingredients on a low flame is key to developing a deep, aromatic flavor without burning them.
- 3For a richer gravy, you can grind the masala paste with a little bit of cooked rice or a few soaked cashews.
- 4The balance of sweet (jaggery), sour (tamarind), and spice (chillies) is personal. Feel free to adjust these quantities to your preference.
- 5Letting the curry rest before serving allows the flavors to deepen and mature.
Adapt it for your goals.
Vegetable Variation
This koddel can also be made with other vegetables like ash gourd (winter melon), pumpkin, or Mangalore cucumber (southekayi). Adjust cooking times accordingly.
Protein BoostProtein Boost
Add a handful of roasted peanuts or boiled black-eyed peas along with the okra for added texture and protein.
Spicier VersionSpicier Version
For a spicier curry, add 1-2 Guntur red chillies along with the Byadgi chillies while roasting the masala.
Why this is on our healthy list.
Rich in Dietary Fiber
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.
Provides Healthy Fats
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.
Aids Digestion
The blend of spices like cumin, coriander, fenugreek, and asafoetida is traditionally known in Ayurveda to stimulate digestive enzymes and improve gut health.
Rich in Antioxidants
Spices like turmeric and red chillies, along with okra itself, are rich in antioxidants that help combat oxidative stress and inflammation in the body.
Frequently asked questions
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.