vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Bendakaya Chutney

Ginger Pickle

Ginger Pickle

Ginger pickle/ Allam pachadi is a very popular spicy pickle from the Andhra cuisine. Ging...

LALBOPLACHI BARITH KADOO BARTHA

Lalboplachi Barith Kadoo Bartha

Lalboplachi Barith kadoo Bartha, pumpkin mashed and made into raita....

RADISH TOMATO CHUTNEY

Radish Tomato Chutney

This is a chutney recipe prepared with radish and tomato it is healthy and delicious chut...

FATTA FAT CHUTNEY - GUAVA CHUTNEY

Fatta Fat Chutney - Guava Chutney

Amrood Ki Chutney is a traditional dish from the Indian cuisine prepare from a classic fr...

CUCUMBER AND BENGAL GRAM CHUTNEY

Cucumber And Bengal Gram Chutney

A crunchy chutney of cucumber with dals, and peanuts. A sour kind of chutney to be best e...

Raw Tamarind And Coconut Chutney

Raw Tamarind And Coconut Chutney

Raw tamarind and coconut chutney is a sour taste and is frequently used in South India se...

Bendakaya Chutney Recipe, How To Make Bendakaya Chutney Recipe

Bendakaya Pachadi is a very tasty and delicious variant in South Indian chutney delicacies.

About Recipe

How to make Bendakaya Chutney

(28 ratings)
0 reviews so far
Prep time
20 mins
Cook time
20 mins
Total time
40 mins
Bendakaya Chutney
Author : Vahchef
Main Ingredient : Ladies Finger
Servings : 2 persons
Published date : January 25, 2019


Ingredients used in Bendakaya Chutney
• Chana dal - 1 tablespoon.
• Urad dal - 1 tablespoon.
• Dry red chilies - 3 number.
• Curry leaves - 2 springs.
• Oil - as required.
• Ladies finger (bendakayalu) (chopped) - 1 cup.
• Onions (chopped) - 1 number.
• Tamarind - as required.
• Mustard seeds - 1 tea spoon.
• Salt - to taste.
Method:
  • Dry roast chana dal, urad dal, dry red chilies, curry leaves and grind to a fine powder.
  • Heat oil in a pan, add chopped ladys fingers and cook for about 3 to 4 minutes.
  • Then add chopped onions, tamarind, mix well, then grind to a coarse paste by adding salt.

For tempering:

  • Heat oil in a pan, add mustard seeds, dry red chilies, urad dal, curry leaves and saute it.
  • Now transfer the prepared paste and masalas fine powder to the tempering pan and give it a mix.

Bendakaya Chutney is now ready to serve.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter