To start preparing Bengekayi Puli Koddel’s recipe, in a preheated pan, add oil and gombo or bengekayi. Sprinkle the salt to taste and mix well. Cover and cook the okra until they are soft and roasted. Mix from time to time to ensure also cooking the OCA.
Now we will roast the Masala for the Kengekayi Puli Koddel.
In a preheated pan, add Greek hay seeds, cumin seeds, coriander seeds, sesame seeds, rice cereals, dried red peppers, garlic and mix for 3-4 minutes until well roasted.
Once done, add the coconut and roast for another 2 minutes. Turn off the heat after the coconut is light golden color and let it cool.
Once the coconut cools down, add the roasted Masala to a grinder together with Tamarind, Jaggery, water and mixture to make a smooth paste and keep it aside.
Add the Masala to the ground in the pan with the finger of the roast lady. Add about 1/2 cup of water, go up to taste and bring to boil the Keddel of Bengekayi. Boil for 4-5 minutes until the curry thickened and reached the desired consistency. Once done, turn off the gas.
*For the dressing:
Heat the oil in a Tadka pan. Add the mustard seeds and let it burst. Once the mustard seeds were crackled, add asofeotida, dried red peppers and curry leaves. Turn off the heat after a few seconds and pour the seasoning over the Bengekayi Puli Koddel. Give a mix.
Transfer the Kedekayi Clean Koddel to a serving bowl and serve.
Serve the Bengekayi Puli Koddel recipe together with steam rice, Padengi Gassi and Elai Vadam
