bende koddel recipe | bhindi sambar recipe | vendakkai sambar

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bende koddel

bende koddel recipe | bhindi sambar recipe | vendakkai sambar recipe with step by step photo recipe. bende koddel is a popular sambar in south canara region. this sambar is prepared in each and every house of udupi and mangalore region. bhindi sambar is a must in most of the auspicious occasion.

i first learnt this sambar during my college days as it was easy to prepare and turns out to be very yummy sambar for rice. i do not like curries prepared with okra as much i love vendakkai sambar. i love the juicy texture of bhindi, when it gets exploded in your mouth. however, we need to be careful while buying the okra in market as ripped one can spoil the whole experience of sambar recipe.

bende koddel

okra or commonly known as ladies finger in india is a good source of vitamins and minerals. especially it contains a lot of fibre which is very important for our tissues and muscles. hence do not over boil the bhindi as it may lose all vital nutrients. okras has just to be cooked, so that they hold the juicy texture.

i have posted several sambar recipes, especially, brinjal or eggplant sambar, drumstick sambar and beans sambar and tomato onion rasam. you can enjoy these sambar with a combination of palya or curries like tindora or thondekai palya, ennegayi or stuffed brinjal or bhindi ka salan.

bende koddel recipe | bhindi sambar recipe | vendakkai sambar recipe card:

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bende koddel recipe | bhindi sambar recipe | vendakkai sambar
 
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bende koddel recipe | bhindi sambar recipe | vendakkai sambar
Author:
Recipe type: curry
Cuisine: south indian
Serves: 4
Ingredients
for sambar
  • 10 to 15 bende / okra / lady's finger
  • ½ cup toor dal
  • small lemon size tamarind
  • lemon size jaggery
  • ½ tsp turmeric
  • 1-2 green chillies
  • 2 tsp coriander leaves
  • salt to taste
  • pinch of hing
for seasoning
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 1 red chilly
  • 1 strand curry leaves
  • 2 tsp oil
Instructions ( 1 cup =255 ml)
  1. wash the okra or bhindi and wipe them with a cloth. chop the okras into medium sized pieces. i have used chopped frozen okras in this recipe.
  2. slit the green chillies length wise.
  3. pressure cook toor dal for 4-5 whistle till the dal turns mushy.
  4. soak tamarind in water for about 15 minutes. extract the tamarind juice.
  5. in a cooking vessel, add tamarind extract, jaggery, salt, slit green chillies. to same vessel add chopped okra and turmeric.
  6. bring it to boil and let okras cook till soft.
  7. once okras are soft, add cooked toor dal. add more water as per the consistency required.
  8. switch off the flame. add asafoetida and coriander leaves and mix well.
  9. now in a seasoning pan add 2 tbsp of cooking oil, mustard seeds, urad dal, broken red chilly and curry leaves. when mustard seeds splutter add the seasoning to okra curry.
  10. bende koddel or okra sambar is ready. serve it with hot steamed rice.

bende koddel recipe | bhindi sambar recipe | vendakkai sambar step by step photo recipe:

  1. wash the okra or bhindi and wipe them with a cloth. chop the okras into medium sized pieces. i have used chopped frozen okras in this recipe.
    bende koddel
  2. slit the green chillies length wise.
  3. pressure cook toor dal for 4-5 whistle till the dal turns mushy.
  4. soak tamarind in warm water for 5-10 minutes. extract the tamarind juice.
  5. in a cooking vessel, add tamarind extract, jaggery, salt, slit green chillies. to same vessel add chopped okra and turmeric.
    bende koddel
  6. bring it to boil and let okras cook till soft.
    bende koddel
  7. once okras are soft, add cooked toor dal. add more water as per the consistency required.
    bende koddel
  8. switch off the flame. add asafoetida and coriander leaves and mix well.
  9. now in a seasoning pan add 2 tbsp of cooking oil, mustard seeds, urad dal, broken red chilly and curry leaves. when mustard seeds splutter add the seasoning to vendakkai sambar.
    bende koddel
  10. bende koddel or okra sambar is ready. serve it with hot steamed rice.
    bende koddel

notes:

  • use tender okras to prepare this sambar
  • clean and dry the okras as moisture in okras can turn the sambar sticky.


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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

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