Bendekayi Koddel/Bolu Huli Recipe - Mangalorean Style Bhindi Sambar Recipe
A vegetarian Mangalorean recipe with bhindi (lady finger/okra) - cut to about an inch, arhar dal (split toor dal) - cooked till soft, turmeric powder (haldi). Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
16 steps- 1
To begin making the Bendekayi Koddel/Bolu Huli or Mangalorean Style Bhindi Sambar Recipe, firstly keep everything ready with all the ingredients required
bhindi (lady finger/okra) - cut to about an inch(25) - 2
In a heavy bottomed pan, heat a tablespoon coconut oil and roast the bhindi till all the sliminess disappears and the pieces appear crisp
bhindi (lady finger/okra) - cut to about an inch(25)arhar dal (split toor dal) - cooked till soft(1 cup)-/2 tablespoons coconut oil(1) - 3
In a saucepan, add tamarind water, slit green chillies and haldi
green chillies - slit (adjust)(2)tamarind - gooseberry sized - 4
Add the roasted bhindi/bendekayi to it
bhindi (lady finger/okra) - cut to about an inch(25) - 5
Boil them till lady finger are cooked well
arhar dal (split toor dal) - cooked till soft(1 cup) - 6
Once the mixture seethed and bhindi are tender, add cooked toor dal, salt, jaggery, rasam powder and adequate water to it
bhindi (lady finger/okra) - cut to about an inch(25)arhar dal (split toor dal) - cooked till soft(1 cup)turmeric powder (haldi)(1/4 teaspoon)jaggery(2 teaspoon)teaspoons rasam powder(2)salt - to taste - 7
Boil well on low flame
- 8
The next step is to temper the dal
- 9
Heat a tadka pan with coconut oil
-/2 tablespoons coconut oil(1) - 10
Add mustard seeds and allow it to crackle
mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 11
Add cumin and cook it for about 10 seconds
bhindi (lady finger/okra) - cut to about an inch(25)cumin seeds (jeera)(1 teaspoon) - 12
After 10 seconds, add hing, curry leaves and saute on low flame for about 30 seconds
bhindi (lady finger/okra) - cut to about an inch(25)curry leaves - a few - 13
Make sure that you dont burn them
- 14
Once it is ready, pour it over the sambar and give it a mix
- 15
It is ready to be served
- 16
Serve Bendekayi Koddel along with Steamed Rice and Sweet Corn Poriyal for a weekday lunch with your family or pack it in their lunch box
Rate this recipe
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Bendekayi Koddel/Bolu Huli Recipe - Mangalorean Style Bhindi Sambar Recipe
A vegetarian Mangalorean recipe with bhindi (lady finger/okra) - cut to about an inch, arhar dal (split toor dal) - cooked till soft, turmeric powder (haldi). Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
16 steps- 1
To begin making the Bendekayi Koddel/Bolu Huli or Mangalorean Style Bhindi Sambar Recipe, firstly keep everything ready with all the ingredients required
bhindi (lady finger/okra) - cut to about an inch(25) - 2
In a heavy bottomed pan, heat a tablespoon coconut oil and roast the bhindi till all the sliminess disappears and the pieces appear crisp
bhindi (lady finger/okra) - cut to about an inch(25)arhar dal (split toor dal) - cooked till soft(1 cup)-/2 tablespoons coconut oil(1) - 3
In a saucepan, add tamarind water, slit green chillies and haldi
green chillies - slit (adjust)(2)tamarind - gooseberry sized - 4
Add the roasted bhindi/bendekayi to it
bhindi (lady finger/okra) - cut to about an inch(25) - 5
Boil them till lady finger are cooked well
arhar dal (split toor dal) - cooked till soft(1 cup) - 6
Once the mixture seethed and bhindi are tender, add cooked toor dal, salt, jaggery, rasam powder and adequate water to it
bhindi (lady finger/okra) - cut to about an inch(25)arhar dal (split toor dal) - cooked till soft(1 cup)turmeric powder (haldi)(1/4 teaspoon)jaggery(2 teaspoon)teaspoons rasam powder(2)salt - to taste - 7
Boil well on low flame
- 8
The next step is to temper the dal
- 9
Heat a tadka pan with coconut oil
-/2 tablespoons coconut oil(1) - 10
Add mustard seeds and allow it to crackle
mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 11
Add cumin and cook it for about 10 seconds
bhindi (lady finger/okra) - cut to about an inch(25)cumin seeds (jeera)(1 teaspoon) - 12
After 10 seconds, add hing, curry leaves and saute on low flame for about 30 seconds
bhindi (lady finger/okra) - cut to about an inch(25)curry leaves - a few - 13
Make sure that you dont burn them
- 14
Once it is ready, pour it over the sambar and give it a mix
- 15
It is ready to be served
- 16
Serve Bendekayi Koddel along with Steamed Rice and Sweet Corn Poriyal for a weekday lunch with your family or pack it in their lunch box
Rate this recipe
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