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A tangy and aromatic South Indian sambar from Karnataka, featuring tender okra simmered in a spiced lentil and tamarind gravy. This delightful curry, with its perfect balance of sour, sweet, and spicy notes, is a comforting classic best enjoyed with steamed rice.
For 4 servings
Cook the Dal
Prepare Okra and Tamarind Extract
Create the Huli Base
A tangy and aromatic South Indian sambar from Karnataka, featuring tender okra simmered in a spiced lentil and tamarind gravy. This delightful curry, with its perfect balance of sour, sweet, and spicy notes, is a comforting classic best enjoyed with steamed rice.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 336.54 calories per serving with 11.55g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer the Gravy
Add Okra and Finish Simmering
Prepare the Tempering (Oggarane)
Combine and Serve
Incorporate other vegetables like drumsticks, yellow pumpkin (kumbalakayi), or brinjal (eggplant) along with the okra. Add them to the gravy before the okra and cook until tender.
For a traditional Udupi-style huli, grind 1/4 cup of fresh grated coconut with a little water to a fine paste and add it to the gravy during the last 5 minutes of simmering.
While toor dal is traditional, you can make this with a mix of toor dal and masoor dal for a different texture and quicker cooking time.
Toor dal (pigeon peas) is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Both okra and lentils are packed with dietary fiber, which aids in digestion, promotes gut health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
The combination of tamarind, which has mild laxative properties, and spices like hing (asafoetida) and turmeric, traditionally helps in preventing indigestion and bloating.
Spices like turmeric contain curcumin, a compound with powerful anti-inflammatory and antioxidant properties. Okra is also a good source of Vitamin C, which supports a healthy immune system.
The key is to ensure the okra is completely dry before you chop it. Sautéing it in oil over medium heat until the stickiness disappears and the edges are browned is also a crucial step that should not be skipped.
Yes, you can. Cook the rinsed toor dal in a regular pot with 3-4 cups of water. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the dal is completely soft and mushy. You may need to add more hot water as it cooks.
The most common substitute is tamarind paste; use about 1.5 tablespoons for this recipe. In a pinch, you can use 2 tablespoons of lemon or lime juice, but add it at the very end of cooking to preserve its flavor. Note that this will alter the authentic taste.
Yes, it is a nutritious and well-balanced dish. It's rich in plant-based protein from lentils, high in dietary fiber from okra, and packed with vitamins and minerals from the vegetables and spices. It's a wholesome meal, especially when paired with rice or millets.
A single serving of Bendekayi Huli (approximately 1 cup or 325g) contains an estimated 280-320 calories. This can vary based on the amount of oil/ghee used and the specific ingredients.
You can store leftover Bendekayi Huli in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight. Reheat thoroughly on the stovetop or in the microwave before serving.
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