To start making the Bendekayi Puli Koddel Recipe, right into a preheated pan, add oil and okra or Bendekayi. Sprinkle salt to style and stir nicely. Cowl and prepare dinner the okras until gentle and roasted. Stir sometimes to make sure even cooking of the Okra.
Now we’ll roast the masalas for the Bendekayi Puli Koddel.
Right into a preheated pan, add fenugreek seeds, cumin seeds, coriander seeds, sesame seeds, rice grains, dry purple chillies, garlic and stir for 3 to 4 minutes till nicely roasted.
As soon as performed, add the coconut and roast for an additional 2 minutes. Flip off the warmth after the coconut is mild golden in coloration and permit it to chill.
As soon as the coconut cools down, add the roasted masala to a mixer grinder together with tamarind, jaggery, water and mix to make a clean paste and hold it apart.
Add the bottom masala into the pan with the roasted girl’s finger. Add about 1/2 cup of water, salt to style and produce the Bendekayi Puli Koddel to a brisk boil. Boil for 4 to five minutes till the curry has thickened and reached the specified consistency. As soon as performed, swap off the fuel.
*For the seasoning:
Warmth oil in a tadka pan. Add mustard seeds and permit it to crackle. As soon as the mustard seeds have crackled, add asafoetida, dry purple chillies and curry leaves. Flip off the warmth after few seconds and pour the seasoning over the Bendekayi Puli Koddel. Give it a mixture.
Switch the Bendekayi Puli Koddel right into a serving bowl and serve.
Serve the Bendekayi Puli Koddel Recipe together with Steamed Rice, Mangalorean Padengi Gassi and Elai Vadam for a comforting lunch.
