Bendekayi bol koddel recipe | Bendekai bolu huli | Bhindi dal | Lady finger sambar without coconut
By Latha on March 29th, 2016
Bendekai bolu huli or bol koddel recipe explained using step by step pictures and a video. Bendekayi bol kodlu is an easy sambar recipe prepared using lady finger or okra. Bendekai bolu huli is a no coconut sambar recipe from Udupi Mangaluru region. We can call this as bhindi dal as ladies finger and toor dal are the two main ingredients.
Bol or bolu translates to simple and koddel translates to sambar in tulu language. Tulu is a local language spoken in Karavali region of Karnataka. Bendekayi bol koddel aka bendekayi bolu huli is prepared without coconut and without any masala powders. Yet it is very tasty. Its a quick sambar recipe. So when you are in short of time, do prepare this.
Ladies finger has many health benefits. I have listed some of the health benefits of Ladies finger in my old post bendekayi palya(ladies finger stir fry) recipe. I have also posted bendekayi hasi kayirasa (Lady finger-urad dal gravy) and bendekayi kayirasa recipes. Those are the tasty gravy recipes from lady finger and the hasi kayirasa is my personal favorite.
Bendekayi bol koddel or bolu huli is mainly used as an accomapaniment with rice. Very minimum spices are used in this sambar but still its very tasty and it has a nice flavor. The asafoetida, coriander leaves and cumin seeds combination gives a divine taste and aroma to this sambar. You can also prepare bol koddel or bolu huli from other vegetables like brinjal, yellow-cucumber, beans and tindora.
If you are looking for more Mangalore style gravy recipes then do check our southe (cucumber) sambar , udupi style rasam, menthe huli or fenugreek seeds sambar, shunti thambuli and mangalore style majjige huli recipes. Or if you are looking for more Karnataka style gravy recipes then do check our gravies section.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 30 min
Serves: 4
Ingredients: (measuring cup used = 120ml)
- 1/4 kg Bendekayi / Ladies finger / Okra
- 1/2 cup toor dal
- 1 - 2 green chilli
- 1 tsp jaggery
- 1 gooseberry sized tamarind
- 2 tbsp finely chopped coriander leaves
- Salt as per your taste
Ingredients for tempering:
- 1 red chili
- 1/2 tsp mustard seeds
- 1/2 tsp jeera or cumin seeds
- 4 - 5 curry leaves
- 2 tsp oil or ghee
- 1/4 tsp asafoetida
Instructions for making bendekai bolu huli or bol koddel:
- Take toor dal in a cooker and rinse it. Add in 1 cup of water, a big pinch of turmeric powder and few drops of oil.
- Close the lid and make 2 whistles. Once the pressure subsidies you can see the toor dal is half cooked.
- Wash, pat dry and cut ladies finger into 2 cm length pieces.
- Now to the same cooker add in chopped ladies finger, little salt, jaggery, tamarind extract, slit green chilli and 2 cups of water. Close the lid and make one more whistle.
- Once the pressure subsidies add in chopped coriander leaves. And add in 2 cups of water. You can vary the amount of water depending on your desired cosistency.
- Bring it to boil and switch off the stove.
- In a small skillet prepare tempering using ghee, red chili, mustard seeds, cumin seeds, asafoetida and curry leaves. Add this to the boiled sambar. Serve it with hot steamed rice.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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