BenDekai huLi


  1. togari belle-1/2 cup
  2. huli pudi-2 to 3 tsp
  3. tamarind - lemon size soaked in water.
  4. fresh grated coconut-1/2 cup
  5. bende kai (ladies finger)-1/4 kg
  6. curry leaves-few
  7. haldi(turmeric)-1/2 tsp


  1. ghee-1 tblsp
  2. sasivae(mustard seeds)-1 tsp
  3. jeerigae(jeera)-1tsp
  4. hing(asafotida)-1/2 tsp
  1. menthya seeds-1/4 tsp


  1. boil togari belle in presure cooker. adding a pinch of haldi for 3 whistles.
  2. grind coconut, huli pudi together to a coarse paste.
  3. in a kadai add 2 tblsp of oil ,add bendae kayi
  4. fry for a few mins
  5. add squeezed tamarind juice let bendae kayi boil in it
  6. after bendae kayi is soft add boiled belle
  7. add salt ,sugar to taste
  8. add ground paste and curry leaves ,add enough water till you get the huli consistency
  9. after boiling give oggarane

heat ghee in a oggarane spoon add sasivae ,jeera, menthya kallu ,hing. after it splutters pour over hulli


same method for brinjal huli (badane kayi) (can add boiled kadale kallu,alasandae kalu for brinjal huli)

  1. no need to add tamarind while frying badane kayi. instead grind tamarind with powder and coconut.
  2. kallu should also be boiled in cooker till soft.
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