bendekayi saru, Bendekayi Rasam (Okra Rasam / Ladies’ Finger Rasam)

Bendekayi Rasam/ bendekai saru  is a light, comforting South Indian dish that beautifully blends the earthy flavor of okra with the warmth of black pepper, the aroma of cumin, and the richness of fresh coconut. Unlike the usual tangy rasams made with dal or tomato, this version has a subtle creaminess from the coconut and a gentle heat that soothes and energizes the body — especially during cooler months. The sautéed okra lends a delicate texture, while the freshly ground coconut-pepper paste and tempering of mustard, jeera, and turmeric fill the kitchen with an inviting fragrance. Enjoy it as a thin, drinkable soup or pair it with hot rice for a simple, nourishing meal that feels both homely and special.

Bendekayi (okra or lady’s finger) is a highly nutritious vegetable packed with fiber, vitamins, and antioxidants. It supports good digestion, helps regulate blood sugar levels, and promotes heart health by lowering cholesterol. Rich in vitamin C, folate, and minerals like magnesium and potassium, okra strengthens immunity, boosts energy, and contributes to healthy skin and hair. Its high fiber content aids in maintaining a healthy weight and smooth digestion, while in Ayurveda, it is considered cooling and soothing to the body, helping balance excess heat (pitta). Gentle on the stomach and nourishing, bendekayi is a wholesome addition to everyday meals.

Ingredients:

• 5 okra (bendekayi)
• ¼ cup fresh grated coconut
• 1 tsp black pepper (adjust to taste)
• 1 tsp cumin seeds (jeera)
• Few curry leaves
• 2 tbsp chopped coriander leaves
• 1 tsp salt, or to taste
• ½ tsp vate huLi (available at Mangalore stores)
• – or use a little tamarind extract or lemon juice
• 1½ tsp coconut oil or ghee
• 3 cups water

For Seasoning (Tadka):

• 1 tsp oil or ghee
• ¼ tsp mustard seeds
• ½ tsp cumin seeds
• ¼ tsp turmeric powder

Method:

Prepare the Okra:

1. Wash the okra thoroughly and pat dry with a clean towel.
2. Trim the ends and cut into ½–1 inch pieces.
3. Heat 1½ tsp coconut oil or ghee in a pan over medium heat.
4. Add the cut okra and sauté until almost cooked (about 80% done).
5. Set aside.

Make the Coconut-Pepper Paste:

1. In a mixer jar, add grated coconut, cumin seeds, and black pepper.
2. First grind dry to a coarse mix.
3. Then add a little water and grind to a smooth paste.

Prepare the Rasam Base:

1. Bring 3 cups of water to a boil in a pot.
2. Add the ground coconut paste, salt, vate huLi (or tamarind/lemon juice), and curry leaves.
3. Mix well and let it come to a gentle boil.

Add Okra:

1. Add the sautéed okra pieces to the boiling rasam.
2. Simmer for 3–5 minutes to allow the flavors to blend.

Finish with Coriander:

1. Add chopped coriander leaves and turn off the heat.

Prepare the Seasoning (Tadka):

1. Heat 1 tsp oil or ghee in a small ladle or pan.
2. Add mustard seeds and let them pop.
3. Add cumin seeds and let them sizzle.
4. Turn off the heat and add turmeric powder.
5. Pour this seasoning over the rasam and mix gently.

Serving Suggestion:

1. Serve hot with rice or sip it warm like a soup. It’s especially soothing during winter or rainy days.