Bendekai Puli Koddel

1. 1
   prep · ~15 min

   Soak the tamarind and prep the okra.

   1.Soak tamarind in 1/2 cup warm water for 15 minutes. Squeeze and extract thick pulp; discard solids.

   2.Wash okra, pat completely dry, and chop into 1-inch pieces.

   TIPEnsure okra is bone-dry before cutting to prevent sliminess.
2. 2
   roast · ~4 min

   Roast the masala spices.

   1.Heat a small pan over medium heat. Dry roast coriander seeds, cumin seeds, fenugreek seeds, and urad dal until aromatic and golden (2-3 min).

   2.Add dried red chilies and roast for another 30 seconds until fragrant. Transfer to a plate to cool.

   TIPRoast on medium-low heat — fenugreek turns bitter if burnt.
3. 3
   mix · ~2 min

   Grind the coconut-masala paste.

   1.In a mixer jar, add fresh grated coconut, roasted spices, and turmeric powder.

   2.Add 1/2 cup water and grind to a smooth, thick paste. Set aside.
4. 4
   saute · ~6 min

   Saute the okra.

   1.Heat 2 tsp oil in a heavy-bottomed pot over medium heat.

   2.Add chopped okra and saute for 5-6 minutes until lightly browned and the sliminess reduces.

   3.Remove okra and set aside.

   TIPDon't crowd the pan — okra needs space to brown properly.
5. 5
   boil · ~10 min

   Simmer the curry base.

   1.In the same pot, add the tamarind extract, ground masala paste, salt, and jaggery.

   2.Add 1/2 cup water to rinse the mixer jar and pour into the pot. Stir well.

   3.Bring to a gentle boil, then reduce heat and simmer for 8-10 minutes until the raw smell disappears and the gravy thickens slightly.

   TIPSimmer on low heat — coconut-based curries can split on high heat.
6. 6
   simmer · ~5 min

   Add okra and finish cooking.

   1.Add the sauteed okra to the simmering gravy.

   2.Cook together for 5 minutes until okra is tender but still holds its shape.

   3.Check consistency — it should be a thick, clinging gravy. Adjust salt and switch off.
7. 7
   temper · ~2 min

   Make the coconut oil tempering.

   1.Heat coconut oil in a small tadka pan over medium heat.

   2.Add mustard seeds and let them pop vigorously.

   3.Add broken dried red chili, curry leaves, and asafoetida. Fry for 10 seconds until fragrant.

   4.Pour sizzling tempering immediately over the cooked curry.

   TIPThe tempering must be sizzling hot when you pour it — the hissing sound adds aroma.
8. 8
   rest · ~5 min

   Rest the curry for 5 minutes before serving.

   Let the curry rest covered so the flavors meld together. Serve warm with steamed rice.

   TIPThis curry tastes even better after a few hours as the tangy-spicy notes deepen.

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