Bendekai kayirasa Recipe | How to make Udupi style kayirasa | Ladies finger in urad dal gravy recipe | Tasty bhindi gravy

By Latha on June 27th, 2017

bendekayi kayirasa recipe

Bendekai kayirasa recipe explained with step by step pictures. Bendekai kayirasa or ladies finger in urad dal gravy is a simple yet mouth watering recipe. This is an Udupi style Bendekayi kayirasa goes well with rice or chapathi. This is a very simple gravy prepared using Ladies finger.

I have mentioned about this Mangalore or Udupi style Bendekai kayirasa recipe in my Malnad style hasi kayirasa recipe. There are variations in this recipe like some people use gram dal (chana dal) along with urad dal and some people will use red chili powder while cooking ladies finger etc.,Bendekayi or ladies finger is very good for health. If you are looking for more Ladies finger recipes, then do check our bendekayi palya (ladies finger stir fry) and Bendekayi sambar recipes.

This bendekai kayirasa or bhindi gravy is having a mild sweet and sour taste. Addition of fenugreek seeds or methi seeds enhances the taste and flavor. On the whole it is very tasty. However if you do not like sweet taste, then try my other version of bhindi gravy popular by name Malnad style hasi kayirasa recipe.

If you are looking for more Karnataka style gravy recipes then do visit our gravies section.

Bendekai kayirasa recipe

Preparation time: 10 min
Cooking time: 20 min
Serves: 3

Ingredients: (measuring cup used = 240ml)

  1. 250 gms Ladies finger
  2. A pinch of turmeric powder
  3. 1 gooseberry sized tamarind
  4. 1 gooseberry sized jaggery
  5. Salt as per your taste

Ingredients required for grinding:

  1. 2 tsp urad dal
  2. 2 - 4 red chilies
  3. 1/2 tsp fenugreek or methi seeds
  4. 1/2 cup grated coconut
  5. 1 tsp cooking oil

Ingredients required for tempering:

  1. 1 red chili (optional)
  2. 1/4 tsp mustard seeds
  3. 4-5 curry leaves
  4. 1 tsp cooking oil

Instructions for making Bendekai kayirasa:

  1. Wash and chop the Ladies fingers into 2cm length pieces by discarding the ends.chopped Ladies finger for bendekai kayirasa
  2. Soak tamarind in 1 cup of hot water and extract the juice.
  3. Transfer the chopped Ladies fingers into a pressure cooker. Add in little salt, turmeric powder, jaggery and tamarind juice. Cook the ladies fingers by making just 1 whistle. Or cook using open pot method.jaggery, tamarind and salt for bendekai kayirasa
  4. Take chilies, urad dal, methi seeds and 1 tsp oil in a frying pan. Fry them under medium flame until urad dal turns golden brown.spices for bendekai kayirasa
  5. Wait until cool and grind the fried ingredients along with grated coconut. Grind until smooth paste using required water.grinding masala for bendekaikayirasa
  6. Add in ground masala into the cooked Ladies fingers. Adjust the salt level and mix well.ground masala for bendekai kayirasa
  7. Bring it to boil and switch off the stove.boiling bendekai kayirasa
  8. Temper it with oil, red chili (optional), mustard seeds and curry leaves. Serve it with rice or chapathi.tempering bendekai kayirasa

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.

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