Bendekai Kayirasa | Indian okra curry

Bendekai Kayirasa is a simple okra curry from the South Canara Havyaka community. Serve with rice for a hearty meal! Vegan and gluten-free! {Bendekai – Okra/ladies finger. Kayirasa – coconut curry}

In the southern Indian state of Karnataka, there are many different regional ways to prepare Bendekai kayirasa. The recipe I am sharing here today is from the South Canara Havyaka community. Havyakas love preparing this okra curry using a heirloom variety of okra that is grown in the region. Called ‘oora bende’, natives love this variety over any other. However, kayirasa can be prepared with any variety of okra available.

Bendekai kayirasa is spicy and sweet with hints of sourness. Fresh coconut and roasted urad dal add a nutty flavour and the hot oil seasoning(tadka/oggarane) that is an essential part of Indian cooking adds a subtle smoky flavour.

Key Ingredients

All these ingredients are found in Indian grocery stores.

• Okra also called Ladies finger/Bendekai/Bindi
• Dry tamarind – Tamarind is a souring agent used in South Indian cuisine. You could also use tamarind concentrate/paste.
• Dry red chillies – Preferably Karnataka byadagi/ Kashmiri chilli varieties for an authentic flavour.
• De-husked split black gram – urad dal/uddina bele, this is a major flavour contributor.
• Fresh/frozen coconut – we do not use dry desiccated coconut in this recipe, You could, but keep in mind that the flavour would differ. Fresh coconut is sweet and it also makes the curry thick!
• Jaggery – an unrefined Indian sugar with a molasses-y flavour.

Serving and storage

Serve okra curry hot/warm with cooked rice. Bendekai kayirasa also tastes good with Mangalore’s most popular dosa called neer dosa, a soft rice crepe.

Store leftover curry in the refrigerator as curries made with fresh coconut can go bad in a few hours in warmer climates. If it was prepared in the morning and refrigerating is not an option, you can bring it to a boil after lunch and it will stay good till dinner time.

Bendekai Kayirasa | Indian okra curry

Shwetha

Simple South Indian okra curry with coconut. Sweet, spicy and delicious over rice!

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Main Course, Side Dish

Cuisine Havyaka, Indian, Karnataka, mangalore

Servings 4 people

Equipment

• blender/mixer-grinder

Ingredients

  

• 4 cups chopped okra about 325 grams
• ¾ cup fresh/frozen grated coconut
• 3 tsp split black gram urad dal/ uddina bele
• 3-4 dry red chillies preferably Karnataka byadagi or Kashmiri varieties
• 5 grams dry tamarind or use tamarind paste instead
• 1 tbsp jaggery unrefined Indian sugar
• ⅛ tsp turmeric powder
• 1 tsp salt or to taste
• 3½ cups water used divided

For hot oil seasoning

• 1 tsp coconut oil
• ½ tsp black mustard seeds
• 1 dry red chilli
• 1 sprig curry leaves optional

Instructions

 

• Soak dry tamarind in 1/4th cup water.
• In a heavy bottomed pan, heat ½ tsp of oil on medium heat and add in the dry red chillies and split black gram(urad dal). Roast, stirring on low-medium heat until urad dal is golden and the chillies are slightly puffed up and fragrant.
• Wash and dry the okra using a towel. Drying okra helps in keeping it less slimy. Chop off the tip and cut okra into ½ inch rounds.
• Into a pot add 2 cups of water. Squeeze the soaked tamarind to release it's pulp and add the tamarind water into the pot. Bring the water to a boil.
• When water starts boiling, add in the cut okra. Add salt, turmeric powder and mix.

  NOTE: Cooking okra in tamarind water helps in making the curry not slimy.
• When okra is half cooked, add jaggery and cook until okra is fork tender.
• Defrost coconut if using frozen. Coconut should be at room temperature. Add grated coconut, roasted urad dal, dry red chillies and 3/4th cup water into a blender jar and blend into a smooth paste.
• Add coconut paste into cooked okra. Add the remaining ½ cup water, you may add a little more water if needed. Taste and add more salt and jaggery to suit your palate.
• Bring the curry to a boil on medium heat and then reduce to a simmer and boil for 2-3 minutes. Stir a few times in between.

Hot oil seasoning/ tadka/ oggarane

• In a heavy bottomed pan, heat 1tsp oil. When oil is hot add mustard seeds and broken dry red chilli.
• When mustard splutters, add in the curry leaves and pour the oil along with spices into the curry and mix. Cover with a lid.
• Serve hot with rice or dosey.

Video

Notes

• This recipe uses fresh grated coconut, not dry dessicated. Fresh coconut is also available frozen in Asian groceries. 
• Coconut should be at room temperature or the fat separates upon blending. Warm water can be used to blend the coconut. 
• Frozen coconut can quickly be defrosted in the microwave. Run microwave for 15-30 seconds to bring the coconut to room temperature. 
• Store leftover curry in the refrigerator. 

Keyword bendekai kayirasa, okra curry