Can I make Petai Sambal vegetarian?

Yes, simply skip the belacan and fish sauce for a vegetarian-friendly version.

Why blanch petai before cooking?

Blanching reduces the strong pungency of petai beans, making them milder in flavour while keeping the crunch.

How do I prevent okra from becoming slimy?

Cook on high heat, never cover the wok, and avoid overcooking.

HORSE GRAM

Horse Gram called as Kollu, Kulthi, Hurali, Ulavalu, Muthira or Madras Gram is one of the least known or used bean variety around the world. Generally used as a cattle feed and thus its name Horse Gram. But it is widely popular in South Indian Cuisine for its enormous health benefits.
Dehusking the gram, germinating, cooking, and dry roasting the Horse Gram increases its Nutritional Quality. This Gram requires prolonged cooking. Soaking the gram, reduces cooking time and improve its protein quality. Moth bean/Horse Gram is mostly consumed as Dhal or as Sprouts.

It is high in Iron, Calcium and Protein.
Horse Gram has the highest Calcium content among Pulses.
It is one of the richest vegetarian sources of Protein
Horse Gram is low in Fat.
It is high in Carbohydrate content.
It is low in Lipid and Sodium content.
The slow digestibility of the starch makes it ideal for Diabetics
It is also best for Obesity.

Horse Gram as Medicine:

Horse gram is rich in polyphenols, flavonoids and proteins, the major antioxidants. It helps to keep your body young and vibrant!
Horse gram seeds have the ability to reduce high blood sugar, by slowing down carbohydrate digestion and reducing insulin resistance.It is one of the best Diabetic friendly food.
It is used for the treatment of Asthma & Bronchitis.
It is also used in the treatments of Kidney Stones and Urinary Discharge.
It also treats Leucoderma and Heart Diseases.
Ayurvedic Cuisine uses Horse Gram to treat Jaundice or Water Retention.
Horse gram has the power to cure Rheumatism, Worms, Conjunctivitis and Piles.
Horse gram has Astringent and Diuretic Properties, which proves beneficial for extracting Phlegmand controlling Fever.
It also helps to reduce the Cholesterol levels.
The lipid extracts of this legumes are beneficial for treating Peptic Ulcers.
It can reduce Flatulence and control various Menstrual Problems.

Obesity :

"Elachavanukku Ella Kudu, Kozhuthavanukku Kolla Kudu" is a famous Tamil saying which tells Feed a Frail Person with Sesame Seeds and an Obese Person with Horse Grams.

The presence of Phenol in the legume has the ability to generate heat and energy in our body system. Thus it helps us to burn the fatty tissue in the body and lowering the Cholesterol levels. It also helps us to keep warm on a cold Winter Day.

Cooking Methods :

Sprouting :

One best way to eat this legume is by sprouting them. As these legumes are difficult to digest, sprouting makes them easily digestible. Soak Horse Grams with enough water overnight. Then drain the water and put them in a Clean Kitchen Cloth and tie them up into a knot and leave it to sprout for three to four days. If the sprouts are longer then it can be consumed raw. These grams require a lot of chewing, so they are very good for the digestive system.

Soaking and Cooking :

Soak the legumes overnight or at least for 6-8 hours before cooking them. Drain the water used for soaking. Add fresh water to cover the legumes and cook them in a sauce pan for about 30 - 45 minutes until they are soft. Alternatively, they can be cooked in a Pressure Cooker for 6-8 whistles.
Cooked Horse Grams can be used to make Kollu Masiyal or Kollu Sundal.
Excess water used for cooking Horse Gram can be used to make Kollu Rasam.

Dry Roasting :

Horse Grams can be dry roasted in low flame for few minutes until they turn aromatic. Then they can be cooked as for Dhals.
they can also be powdered and added into Kollu Rasam or used to make Kollu Podi or Kollu Chutney.

RECIPES WITH HORSE GRAM :

Horse Gram / Kollu Masiyal
Horse Gram / Kollu Chutney
Horse Gram / Kollu Sundal
Horse Gram / Kollu Rasam
Horse Gram / Kollu Podi

NOTES :

Horse gram tends to increase the heat in the body. It can be balanced by eating Sprouted Green Gram or drinking Neer Moru, which would help to cool down the system. But If you are eating this while you are down with cold and fever, can avoid Neer Moru.

KOLLU / HORSE GRAM RASAM

     When you are down with Cold & Fever, if you ask any Coimbatorean, the first thing they would say is to have Kollu Rasam. That is how popular Kollu Rasam is in Kongu Cuisine. It is one of the best home remedies anyone can try before approaching a Doctor. Horse Gram and Pepper in the Rasam proves beneficial to Cough, Cold and cures a sore throat.
    This Kollu Rasam recipe is cooked with the excess water used to cook Horse Gram/ Kollu along with few teaspoons of cooked horse gram and spices. This refreshing and heat-inducing soup is best to clear off the phlegm. Ayurveda recommends Kollu / Horse Gram Rasam for a common cold. Kollu/Horse Gram is loaded with medicinal benefits too. It is termed as a Miracle Pulse.

To read about the HEALTH BENEFITS OF KOLLU/HORSE GRAM, Click here...

     Another way of preparing Kollu Rasam is with roasted Kollu/Horse Gram & spices, which is an instant method which comes handy when you have forgotten to soak Horse Gram or in need of preparing Kollu Rasam instantly.

For more Recipes with HORSE GRAM/KOLLU, Click here...

Cuisine - Kongu Cuisine (Coimbatore, Tamil Nadu)
Recipe Type - Soup / Rasam
Spice Level - Medium
Difficulty - Easy
Serves - 4
Author - SM

Soaking Time - 6-8 Hours/Overnight
Preparation Time - 10 - 15 Minutes
Cooking Time - 10 - 15 Minutes

For more Recipes from KONGU CUISINE, Click here...

HOW TO COOK KOLLU /HORSE GRAM RASAM

INGREDIENTS :

To Cook Kollu/Horse Gram :

Kollu/Horse Gram - 1/4 Cup

Water - 3/4 -1 Cup

For Kollu/Horse Gram Rasam :

Water used for cooking Horse gram - 11/2 Cups
Tamarind - 1 Lime Size.
Turmeric Powder - 1/2 Tspn
Salt - To Taste
Jaggery / Sugar - A pinch (Optional)

For Rasam Paste :

Peppercorns - 2 Tspns
Cumin Seeds - 1 Tspn
Garlic - 5-6 Cloves
Cooked Horse Gram - 1/4 Cup
Tomato - 1 No.
Curry Leaves - a Sprig

For Tempering :

Mustard Seeds - 1/2 Tspn
Fenugreek Sees - 1/4 Tspn
Asafoetida Powder - A Pinch
Dry Red Chillies - 1-2 Nos.
Curry Leaves - 2 Sprigs

For Garnishing :

Coriander Leaves - Few

METHOD :

To Cook Horse Gram/Kollu :

Clean the Horse Gram/Kollu and wash it thoroughly to remove any debris or dust.
Soak it with enough water and leave it for at least 6-8 hours/overnight.
Wash and discard the soaked water.
Pour 3/4-1 Cup of Water for 1/4 Cup of Horsegram.
Pressure cook on a high flame for 3-4 Whistles.
Lower the flame and cook for another 5-6 Whistles.
Once the lentil is cooked, drain the excess cooking water and leave it aside.
Reserve the cooked Kollu/Horse Gram and keep it aside.

For Kollu/Horse Gram Rasam :

Soak Tamarind in water for few minutes and extract tamarind juice out of it.
Heat Sesame Oil in a pan, lower the flame, splutter Cumin seeds and Peppercorns.
Saute Garlic cloves along with it.
Add chopped Tomato, Curry Leaves and cook until it turns soft.
Finally, add cooked Horse gram into it and mix well along with a dash of Salt.
Switch off the flame and allow it to cool.
Grind this into a fine paste.
Heat Sesame oil in a pan, splutter Mustard seeds, Fenugreek seeds, Dry Red Chillies and Curry Leaves.
Lower the flame, sprinkle Asafoetida Powder and pour in the Tamarind extract into it.
Add the ground Paste and give a quick stir.
Pour in the excess water used to cook Horse gram and mix well.
Lower the flame and allow it to boil.
Add Salt to taste and a pinch of Jaggery.
Garnish Kollu/Horse Gram Rasam with Coriander Leaves.
Serve Kollu/Horse Gram Rasam hot with Rice.

NOTES :

Kollu/Horse Gram should be overcooked for this Kollu Rasam Recipe.
I usually soak & cook Kollu/Horse Gram and prepare Kollu Masiyal & Kollu Rasam.
Adjust the number of Dry Red Chillies and Peppercorns to suit your spice level.
Adding Jaggery/Sugar to this Kollu/Horse Gram Rasam is purely optional.

KOLLU / HORSE GRAM MASIYAL

      Kollu/Horse Gram Masiyal is synonymous to Kongu Cuisine. Though the least famous lentil variety, it is one of the most nutritious lentils filled with health benefits. It is considered to be a 'Miracle Pulse'. The main health factor behind this pulse being a fat burner according to Ayurveda. Horse Gram is extensively used in Kongu Cuisine and various recipes like Kollu Rasam, Kollu Podi, Kollu Thogayal are few to mention.
   A regular Kongu Cuisine is a wonder in simplicity. Easy to prepare dishes, with an everlasting and relishing taste to follow, with unique nativity and style of the vast region comprising Kongunadu. The use of local spices, especially the use of local produces like Turmeric, Coconut, Groundnut, Sesame Seeds and extensive use of Lentils & Pulses are specific to the region. Kongu Cuisine is healthy and nutritious with less usage of oil and spices.
    Let me contribute this recipe to late Chef Jacob Sahaya Kumar Aruni, who researched Kongunadu’s culinary traditions extensively. I recreated this Kollu Masiyal Recipe from his show Jacob's Kitchen. The freshness of the Dry Roasted Masala powder adds a flavour exquisite to the dish. Have this Kollu/Horse Gram Masiyal & steamed Rice with a hearty drizzle of Sesame Oil or Ghee.

For more Recipes with HORSE GRAM/KOLLU, Click here...

Cuisine - Kongu Cuisine (Coimbatore, Tamil Nadu)
Course - Side Dish
Spice Level - Medium
Difficulty - Medium
Serves - 4
Author - SM

Soaking Time - 6-8 Hours
Preparation Time - 10 - 15 Minutes
Cooking Time - 15 - 20 Minutes

For more Recipes from KONGU CUISINE, Click here...

HOW TO COOK KOLLU / HORSE GRAM MASIYAL

INGREDIENTS :

To Cook Kollu/Horse Gram :

Kollu/Horse Gram - 1/2 Cup

Water - 11/2 - 2 Cups

For Masala Powder :

Cumin Seeds - 1 Tspn
Coriander Seeds - 1 Tspn
Peppercorns - 1 Tspn
Dry Red Chilli - 1 No.
Curry leaves - 2 Sprigs

For Kollu/Horse Gram Masiyal :

Cooked Horse Grams - 1/2 Cup

Sesame Seed Oil - 2 Tspns
Shallots - 5-6 Nos.
Garlic - 5-6 Cloves
Tomato - 1 No.
Salt - To Taste

For Tempering :

Mustard Seeds - 1/2 Tspn

Dry Red Chillies - 1-2 Nos.

Curry Leaves - 1 Sprig

Sesame Oil - 1 Tspn.

METHOD :

To Cook Horse Gram/Kollu :

Clean the Horse Gram/Kollu and wash it thoroughly to remove any debris or dust.
Soak it with enough water and leave it for at least 6-8 hours/overnight.
Wash and discard the soaked water.
Pour 11/2 - 2 Cups of Water for 1/2 a Cup of Horse Gram/Kollu.
Pressure cook on a high flame for 3-4 Whistles.
Lower the flame and cook for another 5-6 Whistles.
Once the lentil is cooked, drain the excess cooking water and leave it aside.
Reserve the cooked Kollu/Horse Gram and keep it aside.
Horse Gram should be overcooked for this Kollu Masiyal.
Drain the excess water from the cooked Kollu/Horse Gram. (Can use it while making Kollu Rasam or any other Rasam).

For Kollu/Horse Gram Masiyal :

Dry Roast the ingredients mentioned under for 'Masala Powder' in a very low flame until all the ingredients are dry and aromatic
Allow it to cool. Grind the spices into a fine powder and keep it aside.
Meanwhile, Heat Sesame Oil in a Pan.
Saute finely chopped Shallots and Garlic until onions turn translucent.
Add Tomatoes and saute until it turns soft & cooked.
Add dry roasted & ground Masala Powder and mix it well.
Add Cooked Horse Grams along with a dash of Salt and half a cup of cooked water and mix well.
Turn off the heat and allow it to cool.
Gently mash the ingredients with a potato masher/mathu.
Alternatively, can briefly grind the mixture into a coarse paste in a blender.

For Tempering :

Heat Sesame Oil in a pan.
Splutter the Mustard Seeds, Dry Red Chillies and Curry Leaves.
Pour this mixture into the Kollu/Horse Gram Masiyal.
Serve Kollu/Horse Gram Masiyal hot along with Rice topped with a drizzle of Sesame Oil or Ghee.

NOTES :

Horse gram takes a longer time to cook.
Rinse the Lentils thoroughly to remove any debris or dust from the Horse grams.
Soak the Horse Gram overnight or at least for 6-8 hours.
Drain the water used to soak and rinse thoroughly.
Cook the Horse Gram in a pressure cooker or in a saucepan until it is well cooked.
Horse Gram should be overcooked for this Kollu Masiyal.
Do not add too much water used for cooking while mashing the Kollu Masiyal.
Can use the excess water and some cooked Horse Grams to prepare Kollu Rasam.

PARUPPU VADAI

   Vadai is a popular South Indian Snack, made with soaked lentils, which are soft inside and crispy outside. It has its special mention in ancient Indian text as 'Vataka'. It is believed to have originated in Tamilnadu in South India and has since spread its popularity throughout India, Sri Lanka, Mauritius, Singapore and Malaysia. It is not only an everyday snack in an Indian community but also offered as Naivedyam or offerings to the God.
     Vadais are most commonly made with a variety of lentils. Paruppu Vadai as its name mentions is made with Bengal Gram Dhal and a small mixture of other Dhals and Raw Rice. It is commonly seasoned with Onions and Green Chillies. Some versions have shredded Greens(Spinach) or Cabbage or Shrimps in it. Whereas when these Paruppu Vadais are made for Naivedyams they do not add Onions or Garlic in it.
     Paruppu Vadai mark its popularity due to their mild flavour from the lentils and its excellent crispy texture. Paruppu Vadai goes well with Coconut Chutney. It's wonderful to be had along with hot-hot Coffee or Tea. It is not only a snack but can also be had as a side dish for Lunch. One best combination to go along with Rice & Sambar/Rasam/Curd.

Cuisine - South Indian
Recipe Type - Snacks
Spice Level - Low
Difficulty - Easy
Yields - 15 - 20 Vadais
Author - SM

Preparation Time - 5-10 Minutes.
Soaking Time - 2 Hours.
Cooking Time - 15-20 Minutes.

HOW TO MAKE PARUPPU VADAI

INGREDIENTS :

Bengal Gram Dhal - 3/4 Cup
Urad Dhal - 2 Tbspn
Onions - 1 No.
Ginger - 1 Small Piece
Green Chillies -2 Nos.
Dry Red Chillies - 2 Nos.
Fennel Seeds - 1/2 Tspn
Asafoetida - A Pinch
Curry Leaves - 1 Sprig
Coriander Leaves - Few
Salt - To Taste
Oil - For Deep Frying

METHOD :

Wash and Soak the Dhals for 2 Hours.
Drain the after two hours and grind it along with Dry Chillies, Salt and Asafoetida.
Grind it into a coarse mixture.
Add few teaspoons of water, if needed.
To the ground mixture, add finely chopped Onions, Green Chillies, Ginger and Fennel Seeds.
Finally, add chopped Curry Leaves and Coriander Leaves.
Heat Oil in a pan.
Take lemon sized Paruppu Vadai mix and flatten them with your hands.
Drop the shaped Paruppu Vadai mix into the hot oil and deep fry them until they turn into golden brown colour.
Drain the Paruppu Vadai on paper towels.
Serve Paruppu Vadai hot with Coconut Chutney or any other chutney of your choice.
Paruppu Vadai goes well along with hot-hot Coffee or Tea.

NOTES :

Can skip adding Urad Dhal if you do not prefer adding it in Paruppu Vadai.
Adjust the amount of Spices to suit your preference.
Soak the Dhals just for two hours.
Soaking for a long time will make the Paruppu Vadai absorb a lot of oil.
Drain the dhals and grind them into a coarse mixture, to yield crispy texture.
Avoid adding Onions while preparing this Paruppu Vadai for Naivedyam/Prasadham.

Bright orange Badusha sweets garnished with nuts, placed on parchment paper, showcasing a close-up view with a tray of sweets in the background.

Badusha (Balushahi) – A classic Indian sweet known for its flaky texture and mild sweetness, perfect for festive celebrations and everyday indulgence.

"Badusha/Balushahi Recipe: Flaky Sweet Treat for Diwali"

Name: Badusha (Balushahi)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12 Badushas
Cuisine: Indian
Ingredients: 1½ cups All-Purpose Flour (Maida); ¼ cup Butter (melted); 1½ tablespoons Oil; 2 tablespoons Curd; ½ teaspoon Baking Soda; 1 teaspoon Sugar; ¼ cup Water (as needed); Oil for Deep Frying; ½ cup Sugar (for syrup); ¾ cup Water (for syrup); 1 teaspoon Cardamom Powder; 2 Saffron Strands (optional); ¾ teaspoon Lemon Juice

Let's Discover the Sweet History of Badusha

Badusha, known as Balushahi in North India, is a traditional Indian sweet with a flaky texture and mild sweetness that has delighted generations. With its roots in Mughal cuisine, it spread across the Indian subcontinent, becoming a staple in Indian, Pakistani, Nepali, and Bangladeshi kitchens. This classic treat is perfect for Diwali celebrations, but let's be honest – do we really need an occasion to enjoy a good sweet?

My Sweet Nostalgia: The Badusha Story

Badusha holds a special place in my heart, bringing back fond memories of childhood. I remember eagerly waiting for my father to return home with boxes of sweets from Nellai Lala Sweets in Coimbatore, and my favourite was always the Badusha. Its gentle sweetness and flaky goodness made it love at first bite! These days, I make it at home, especially when the festive season rolls around. It’s a simple recipe that even beginners can master.

Looking for another sweet surprise? Try this simple and delicious Rava Ladoo Recipe Perfect for Diwali Celebration!

Why You Should Try This Authentic Badusha Recipe for Festive Celebrations

Easy to Make: Badusha isn't just a festive treat—it's an all-time favourite for anyone who loves traditional Indian sweets. With minimal ingredients and loads of flavour, it’s one of the easier desserts to make, even for beginners.

Perfect for Any Occasion! I usually hesitate when it comes to preparing sweets, thanks to the tricky techniques and sugar syrup consistencies. But Badusha was a pleasant surprise—my first attempt turned out great! Since then, it’s become a regular in my kitchen, second only to Gulab Jamun.

A Sweet Surprise: The Mini Badusha Memory

lose-up of a mini Badusha, a traditional Indian sweet, held in hand. This bite-sized version was lovingly made as a surprise gift by my daughter.

Mini Badusha – A Sweet Surprise Made with Love. These bite-sized delights were handcrafted by my daughter, who knows my love for this nostalgic Indian sweet.

Badusha holds a special place in my heart, and one unforgettable moment involved a sweet surprise from my daughter. Knowing my deep nostalgia for this Indian treat, she meticulously prepared mini Badusha one night and surprised me with them the next morning, accompanied by a heartfelt note. The joy of that moment is something I still cherish, and I captured this photo to reminisce about the gesture.

A Family Favourite

Interestingly, my daughter has a soft spot for bite-sized treats—whether it’s Badusha, Cutlets, or Kozhukattai, she always requests mini versions. Her preference for these smaller portions adds a delightful twist to traditional sweets, making them even more enjoyable and perfect for sharing. So, if you’re making Badusha, consider trying a few mini ones—they’re just as delicious, and perfect for satisfying a quick craving!

Adding bite-sized versions of Badushas to your Diwali platter could make for a charming and unique touch.

Looking for more festive inspiration? Explore a wide collection of delightful Diwali Recipes for more traditional sweets and treats that will wow your guests and make your celebrations memorable!

Recipe Overview

Cuisine - Indian
Recipe Type - Sweet
Difficulty - Medium
Yields - 15–20 Nos.
Author - SM

Time Estimate

Preparation Time - 5–10 Minutes
Cooking Time - 30–45 Minutes

If you're short on time, don’t worry! There are also instant versions of Indian Sweets and Savories you can whip up quickly for last-minute celebrations.

Enjoy Food and Wishing you all a Happy Diwali!!!

"Easy Step-by-Step Badusha Recipe: Master the Art of Perfect Flaky Indian Sweets"

Badusha (Balushahi) – A classic Indian sweet known for its flaky texture and mild sweetness, perfect for festive celebrations and everyday indulgence.

Essential Ingredients for Badusha/Balushahi

For the Dough

All-Purpose Flour (Maida) – 1½ cups
Butter – ¼ cup (melted)
Oil – 1½ tablespoons
Curd – 2 tablespoons
Baking Soda – ½ teaspoon
Sugar – 1 teaspoon
Water – ¼ cup (as needed)
Oil for Deep Frying

For the Sugar Syrup

Sugar – ½ cup
Water – ¾ cup
Cardamom Powder – 1 teaspoon
Saffron Strands – 2 (optional)
Lemon Juice – ¾ teaspoon

Method:

How to Make Badusha: Step-by-Step Guide

Preparing the Sugar Syrup

Mix Sugar and Water: Combine sugar and water in a large pan, stirring until the sugar dissolves.
Add Flavourings: Stir in the cardamom powder and saffron.
Boil to One-String Consistency: Boil the mixture until it reaches a one-string consistency.
Add Lemon Juice: Add the lemon juice to avoid crystallisation. Set aside.

Tip: To check one-string consistency, dip a spoon in the syrup. If it forms a thin string between your fingers, it's ready.

Making the Dough

Blend Wet Ingredients: Melt butter and mix with curd, oil, baking soda, and sugar until well combined.
Prepare the Flour: Sift the flour and make a well in the centre.
Combine Mixture: Add the wet mixture to the flour, mixing until it resembles breadcrumbs.
Knead Dough: Gradually add water to form a smooth dough. Cover and rest for 20–30 minutes.

Note: Don’t over-knead; it could affect the flaky texture.

Shaping and Frying the Badusha

Divide Dough: Roll the dough into equal-sized balls.
Shape and Dent: Press each ball lightly, creating a small dent in the centre.
Heat Oil: In a pan, heat oil on medium. Test with a small piece of dough; if it rises, the oil is ready.
Fry on Low Heat: Add Badushas to hot oil, then immediately switch off the heat. When they float, turn the heat back on low, and fry until golden brown.
Drain and Soak: Once fried, drain on paper towels, then immerse in sugar syrup for 20–30 minutes.

Tip: Frying on low heat ensures a perfect flaky texture. Rushing this step can lead to undercooked centres.

Making Mini Badushas - A Fun Twist

Mini Badusha – A Sweet Surprise Made with Love. These bite-sized delights were handcrafted by my daughter, who knows my love for this nostalgic Indian sweet.

How to make Mini Badushas or Bite-sized Badushas:

To make mini Badushas using the same recipe, follow these simple steps:

Divide the Dough into Smaller Portions: After resting the dough, divide it into smaller, bite-sized balls instead of the usual lemon-sized portions. Each ball should be around the size of a small marble.
Flatten and Shape Carefully: Gently flatten each mini ball and make a small indentation in the centre, just like with the regular-sized Badushas. You can also create swirls around the edges for a traditional look.
Adjust Frying Time: Since the mini Badushas are smaller, they will cook faster. Fry them on low heat until they turn golden brown, ensuring the inside is cooked without burning the outside.
Dipping in Sugar Syrup: Follow the same process for soaking in sugar syrup, but reduce the soaking time to about 10–15 minutes to avoid them becoming overly sweet.

Enjoy these adorable bite-sized treats! Perfect for kids or for a smaller indulgence.

Pro Tip: Mini Badushas are perfect for festive gift boxes, party treats, or just a quick indulgence. You can even add a pinch of cardamom or saffron to the sugar syrup for a more aromatic touch. Try these bite-sized delights and make your celebrations extra special! 🎉

Notes & Tips for Perfect Badusha

Consistency Check: If they dissolve in oil, the dough likely has too much fat or baking soda. Add more flour and knead again.
Shaping Ideas: Shape them like small doughnuts or with swirls for a decorative touch.
Oil Temperature Control: Never let the oil smoke; fry on low to medium heat for a consistent golden brown colour.
Syrup Crystallisation Prevention: Lemon juice keeps the syrup smooth.
Storage: Store in an airtight container for a week at room temperature. Refrigerate for longer shelf life, and reheat in the microwave before serving.

Serving Suggestions

For Festive Feasts: Serve these delectable Badushas alongside other sweets like Gulab Jamun or Rasagulla for a full festive spread.
Gift Them: These homemade treats make excellent Diwali gifts. Pack them in a decorative box to impress friends and family.

FAQs About Making Badusha

1) Can I use ghee instead of butter?

Ghee will make the Badusha crispy rather than flaky, so it’s best to stick with butter.

2) What if the sugar syrup becomes too thick?

Reheat with a little more water and lemon juice to bring it back to the right consistency.

Storage & Reheating Tips

Room Temperature: Stays fresh for up to a week in an airtight container.
Refrigerate for Longer Shelf life: Can be stored for two weeks in the fridge. Reheat for a few seconds in the microwave before serving.

Indulge in the Flaky Goodness of Homemade Badusha

With this easy Badusha recipe, you can bring the taste of authentic Indian sweets straight to your home. Perfect for Diwali or any festive occasion, these flaky delights offer a burst of traditional flavour in every bite. Whether you're a seasoned cook or just starting, this straightforward recipe makes it a breeze to create delicious homemade sweets. Pair them with other favourites like Ladoo or Mysore Pak for a festive spread that truly impresses.

Don't wait for a special occasion—make a batch today and share the joy of this timeless treat with friends and family. Remember to check out more Indian Drinks that can be served as Desserts on the blog, and subscribe for updates on the latest festive sweets. The more you explore, the sweeter your celebrations get!

Happy cooking, and enjoy every delightful bite!

A plate of spicy Petai Bendi Sambal with winged beans (kacang botol), served on banana leaf with rice, fried fish, and sambal dip – Malaysian home-style recipe.

Petai Bendi Sambal with Winged Beans – Malaysian Style Stir-Fry

Petai Bendi Sambal Recipe with Kacang Botol

If there’s one dish that captures the fiery heart of Malaysian cuisine, it’s Petai Sambal recipe—also known as Malaysian Stink Bean Sambal. Popular across Malaysia, Singapore, and Indonesia, this bold stir-fry brings together the punchy flavours of petai (stink beans), okra (bendi), and sometimes winged beans (kacang botol), all coated in a rich, spicy sambal. Loved for its pungent aroma and addictive taste, petai sambal is a dish that divides opinions—you either fall hard for it or shy away. Served best with hot, fluffy rice, this Authentic Malaysian sambal recipe is a true taste of South-East Asia.

Petai – Its Origin, Nativity, and Traditional Uses

lose-up of Petai Beans (Stink Beans) used in Petai Sambal with Okra and Winged Beans

Fresh Petai Stink Beans in Pods – Key Ingredient for Malaysian Sambal Recipe

Petai and Its Origin

Petai, also called the “stinky bean”, is native to tropical Southeast Asia, especially the Malay Peninsula and Indonesia. In Malaysia, Petai is tossed into sambal with prawns, okra, or winged beans. In Indonesia, it stars as Pete Balado, while in Southern Thailand, it’s Sataw curry. You’ll also find it in Myanmar, Laos, and the southern Philippines. Almost everywhere, it’s paired with chilli, tamarind, and shrimp paste — bold flavours that complement its pungent bite.

*Fun fact: Malaysians say Petai never really leaves you — its strong odour lingers in your system, often making a surprise comeback the next time you walk into the bathroom!

Love Southeast Asian flavours? Try Sambal Tumis or Prawn Sambal for a spicy Malaysian Food Experience.

Why You’ll Love This Petai Bendi Sambal

Authentic Malay sambal flavour, cooked with Petai, Okra & Winged Beans.
Pairs beautifully with plain steamed rice, fried fish, or even fried noodles.
Customisable – add prawns, swap beans, or go fully vegetarian.
Nutritious, antioxidant-rich, and an unforgettable taste experience.

Looking for more sambal inspiration? Check out Nasi Lemak with Sambal Ikan Bilis - a Malaysian Classic!

My First Encounters with Petai & Kacang Botol

When I first landed in Malaysia 18 years ago, the local food scene felt like an adventure I wasn’t ready for. Dining with friends at food courts & restaurants, I would smile, nod, and act like I had eaten well—only to sneak home later, famished. Many of these flavours demanded an acquired taste, and I wasn’t quite there yet.

Curiosity changed everything. I began to learn. At restaurants, I would quietly note down flavours, then scour the bustling Sunday markets for ingredients I barely knew how to pronounce. Vendors patiently repeated the Malay names until I committed them to memory, and back home, I’d jot them down before researching and experimenting in my kitchen. Slowly, intimidating ingredients turned into staples.

Petai —the notorious stinky bean—was one of the hurdles. Its bitterness and pungency nearly sent me running, but today, my whole family looks forward to it.

Of course, petai has its own initiation ritual: once you eat it, the flavour doesn’t just stop at the plate—it follows you right into the bathroom. First-timers usually get a shock, wondering, ‘Why on earth does it smell like petai in here?’ Nope, nothing’s wrong—it’s just petai cheekily saying, ‘Hello, I’m still here.’

And yes, petai days always mean extra bathroom cleaning duty—because honestly, no air freshener on earth can outsmart that telltale whiff. But the day you stop flinching and just roll with it, that’s when you earn your badge: congratulations, you’re officially a Petai Person.”

Kacang Botol or the Winged Bean

Fresh Kacang Botol (Winged Bean / Goa Bean) growing on the plant – a key ingredient in Malaysian Petai Bendi Kacang Botol Sambal recipe

Fresh Winged Bean (Kacang Botol) for Malaysian Sambal Recipe

And then came Kacang Botol (Winged Bean) — one of the most underrated stars of Malaysian cuisine. My first real encounter was at a buzzing night food court famed for its Ikan Bakar (grilled fish). They’d bring out the smoky fish — often electric ray, grilled with sambal and wrapped in banana leaf — alongside a fiery little plate of Petai, bendi & kacang botol sambal.

Here’s the fun part: you got to choose what went into the sambal. A few slices of okra (bendi)? Some crisp winged bean (kacang botol)? Or a handful of petai (stink beans)? Typically, you’d get 3–4 kacang botol, a couple of okras, and about 10–12 petai beans tossed in. The portion was tiny, but the bill — outrageous. A daylight robbery in the name of exotic ingredients, even though these vegetables are sold fresh in every local market.

But honestly? It was worth every sen. That sambal, fiery and addictive, with the crunch of kacang botol and the pungent bite of petai, was unforgettable. What began as mild indignation soon turned into a fond addiction.

Now, when I recreate Petai Bendi & Kacang Botol Sambal at home, it’s not just about the recipe — it’s about reliving those first food-court adventures, minus the steep price tag.

Explore Authentic Malaysian Seafood Recipes, don’t miss this Ikan Bakar Recipe – Grilled Fish with Sambal wrapped in a Banana Leaf

Petai Bendi Sambal Recipe Overview

Cuisine – Malaysian, Indonesian (South East Asian)
Course – Main Dish / Side Dish
Spice Level – Medium to High 🌶️
Difficulty – Easy, Beginner-Friendly
Serves – 4 people
Author – SM @ Essence of Life – Food

Time Estimate

Preparation Time – 15–20 minutes
Cooking Time – 25–30 minutes
Total Time – 40–50 minutes

For More Authentic Malaysian Recipes, Click Here – explore a wide range of traditonal Malaysian dishes like Sayur Lodeh, Nasi Kak Wok, Stir-fries, Street Food favourites and Desserts!

How to Cook Malaysian Petai Bendi & Kacang Botol Sambal Recipe

Petai Sambal – Stink Beans Stir-Fried in Spicy Chilli Paste

Petai Sambal is one of those dishes you either love or can’t quite handle—but if you’re here, chances are you’re ready for the love affair.

Malaysian Stink Bean, Okra & Winged Bean Sambal Recipe

This dish is a true Malaysian classic—spicy, bold, and best eaten with steaming hot rice. If you’re new to Petai, here’s your initiation into a plateful of pungent paradise.

Why You’ll Love This Petai Bendi Sambal

Authentic Malay sambal flavour, cooked with Petai, Okra & Winged Beans.
Pairs beautifully with plain steamed rice, fried fish, or even fried noodles.
Customisable – add prawns, or simply long beans/eggplant, or go fully vegetarian.
Nutritious, antioxidant-rich, and an unforgettable taste experience.

Ingredients

Vegetables

100 grams Stinky Beans (Petai)
250 grams Okra (Bendi / Lady’s Finger)
100 grams Winged Beans (Kacang Botol)

Sambal Paste

10–15 Dry Red Chillies (soaked in hot water)
5 Bird’s Eye Chillies (fresh)
6 Shallots
3 cloves of Garlic
½ teaspoon Dried Shrimp Paste (Belacan), toasted
1 teaspoon Tamarind Paste

Seasoning

½ teaspoon Fish Sauce
Salt – to taste
¼ teaspoon Palm Sugar (Gula Melaka) or white sugar2 tablespoons of Oil

Method - Step-by-Step Cooking Instructions

Prepare the Vegetables

Petai (Stink Beans):

Rinse well, slice into halves, and don’t forget to remove the tiny sprout inside each bean.

Why? Because that little sprout can make the beans taste more bitter than they already do — and trust me, petai has enough personality on its own without extra bitterness.

Okra (Ladies’ Fingers):

Trim off the ends and slice thinly on a slant. Cutting on the diagonal not only makes the pieces look prettier in the sambal, but it also helps them cook more evenly.

Kacang Botol (Winged Beans):

Slice thinly on the slant as well. Those winged edges catch the sambal beautifully, so every bite is coated with spice.

Make the Sambal Paste

Spicy Malaysian Sambal Paste

A good sambal paste is the soul of this dish, and once you’ve mastered it, you can use it for so many other Malaysian favourites.

Soak dried red chillies in hot water until softened, then drain.
Dry roast belacan (shrimp paste) until aromatic. (Open your windows — it’s pungent but worth it!)
Grind the softened chillies, shallots, garlic, roasted belacan, and tamarind into a smooth paste.
Heat oil generously in a wok and sauté the ground paste on medium heat until fragrant and the oil separates.

This step is crucial — it deepens the flavour, removes rawness, and makes the paste last longer.

Now you have a cooked sambal paste that’s ready to use immediately or store.

Refrigerate for up to a week, or
Freeze in small portions for quick meals later.

Use this Sambal as a base for endless dishes: Sambal Fried Rice, Sambal Ikan Bilis & Potatoes, Sambal Eggplants, or stir it into Noodles for a spicy kick.

Cook the Petai Bendi & Kacang Botol Sambal

Now comes the star dish. Authentic Malay-style cooking keeps the vegetables fresh, green, and slightly crunchy — never mushy or dull.

Cooking Method:

In the wok with the cooked sambal paste, add the halved petai first and stir-fry for 2–3 minutes. This gives it time to soak up the sambal.
Add the sliced okra and kacang botol. Stir-fry briefly — no more than 3–4 minutes — so the vegetables stay crisp and vibrant green.
Season with salt, fish sauce (optional for umami), and palm sugar to balance the heat.

Recipe Notes & Pro Tips

Petai (Stink Beans): Blanch briefly before cooking if you want to tone down the pungency.
Okra (Bendi): Never cover the wok when cooking — it traps steam and makes it slimy. Always stir-fry uncovered.
Cooking Technique: High heat, generous oil, and quick stir-frying give you glossy sambal and crunchy vegetables. Stop cooking once the sambal coats the veggies and they’re just tender.
Texture: Use a mortar and pestle instead of a blender for an authentic, rustic sambal base.
Customisations: Swap winged beans (kacang botol) with long beans if unavailable. Go vegetarian by skipping belacan (shrimp paste) and fish sauce.
Spice Levels: Adjust the chilli mix to suit your tolerance. The given measure is for a medium-hot sambal.
Extra Sambal Paste: Always make more than you need! Refrigerate for a week, or freeze for longer. It doubles up as a base for sambal fried rice, sambal prawns, sambal ikan bilis, or even fried noodles.

Storage Instructions

Sambal Paste (Base):
- Refrigerate in an airtight jar for up to 7 days.
- Freeze in small portions (ice cube trays or ziplock bags) for up to 2 months.
Petai Bendi Sambal (Cooked Dish):
- Best eaten fresh, while the veggies stay crunchy and green.
- Refrigerate leftovers for up to 2 days. Reheat quickly on high heat to revive flavours. Avoid freezing (okra and winged beans lose their texture).

Serving Suggestions

Serve hot with Steamed White Rice or Fragrant Rice for the most authentic experience.
Pair it with Ikan Bakar (grilled fish) wrapped in banana leaf for a true Malaysian feast.
Add to a Nasi Lemak platter with sambal ikan bilis, cucumber, peanuts, and boiled egg.
Turn it into a mixed rice spread with fried chicken, omelette etc.,

Add on the side of your Noodles or Fried Rice for a spicy punch.

Frequently Asked Questions (FAQs)

Q. Can I cook Petai without blanching?

Yes! Blanching reduces pungency but also mutes flavour. Traditionally, Malaysians skip blanching for a bolder taste.

Q. Why does Okra turn slimy in sambal?

Overcooking or covering the wok causes slime. Use high heat, stir quickly, and never cover while cooking.

Q. Can I make this sambal vegetarian?

Absolutely. Skip the belacan (shrimp paste) and fish sauce, and use soy sauce for seasoning.

Q. Is Petai healthy?

Yes! Petai is rich in antioxidants, fibre, and vitamins. Just be prepared for its lingering aroma afterwards.

Q. Can I use frozen petai or okra?

Yes, but fresh is always best. If using frozen, thaw fully and pat dry before cooking to avoid excess moisture.

Related Recipes You May Love

If you’ve made it this far, chances are you’re curious (or already converted) to the bold, unforgettable taste of petai and its Malaysian partners-in-crime. Here are a few recipes from my kitchen that pair beautifully with today’s sambal:

Nasi Lemak with Ikan Bilis Sambal – the national dish of Malaysia, rich coconut rice with fiery sambal and crunchy anchovies, often enjoyed with a handful of petai on the side.
Petai Fried Rice – a homely stir-fry that transforms leftover rice into a flavour-packed meal, with petai lending its unmistakable punch.
Ikan Bakar – char grilled fish slathered in sambal, the dish that first introduced me to kacang botol and petai at a night market.

From Street Food to Staple - My Cooking Adventure

From my first timid encounters at Malaysian food courts to confidently recreating it in my kitchen, this Petai Bendi Sambal has been a journey of taste, smell, and memory. What once felt intimidating is now a household favourite — fiery sambal coating crunchy okra, winged beans, and those unmistakable stink beans.

Whether you’re a first-timer testing the waters or already a proud “Petai Person,” this dish is a flavour-packed way to bring authentic Malaysian food to your table — No overpriced food-court bill attached.

GHEE RICE WITH GREEN PEAS

   Ghee Rice is a simple variation of Biriyani. Ghee Rice or Nei Choru as its called is a mildly flavoured rice, infused with Spices, Nuts and Dry Fruits fried in Ghee. This dish is very famous in Malabar Area in Kerala. The influence of this dish is quite Arabian. But this variant is indigenous to Malabar Cuisine. It is mostly served with Vegetarian or Non-vegetarian Curries. Spicy curries compliments well with this dish. Even Sri Lankan Cuisine platters Ghee Rice or best known as Dun Thel Bath.
     This recipe of Ghee Rice is a simple combination of Nei Choru and Green Peas Pulao. Fresh Green Peas add a special note to this Ghee Rice. This is one of my favourite dishes and I frequent it quite often at home. Mostly when I cook Mutton Kola Urundai Curry, this dish is a must for me. Also, it can be cooked within minutes - A one-pot meal. I love recipes which need little time for preparation. The best about this recipe is that it is a simple reminiscent of Biryani. I love a whiter looking Ghee Rice with Green Peas, so most of the time I do not add Raisins or Fried Onions.
     I usually cook Ghee Rice with Green Peas in a Rice Cooker. It can also be cooked in Pressure cooker. Allow it to cook for a whistle in high flame and then lower the flame and cook for 10-12 minutes. The Rice Water Ratio - 1: 11/2 Cups suits well for both the methods. But cooking in a Sauce Pan is more flexible.

Cuisine - Malabar (Kerala), Sri Lanka
Course - Main
Spice Level - Low
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 5-10 Minutes
Soaking Time - 15 - 20 Minutes.
Cooking Time - 20 - 30 Minutes

HOW TO COOK GHEE RICE WITH GREEN PEAS

INGREDIENTS :

Basmati Rice - 2 Cups
Green Peas - 1/2 Cup
Onions - 1 No.
Green Chillies - 5 Nos.
Ginger Garlic Paste - 1 Tbspn
Cashew Nuts - Few
Coconut Milk - 1 Cup
Water - 2 Cups
Ghee - 3 Tbspns + 1 Tbspn
Salt - To Taste
Coriander Leaves - Few
Mint Leaves - Few
Spices :
Cinnamon (1" Stick) - 2 Nos.
Cloves - 5-6 Nos.
Cardamoms - 3 -4 Nos.
Bay Leaves - 2 Leaves

METHOD :

Wash the Basmati rice until the water runs clear.
Soak the rice for 20 minutes.
Boil the water and keep it aside.
Heat Ghee in a pan, fry the Cashew nuts and keep them aside.
In the same pan fry, the ingredients mentioned under 'Spices' for a while in a very low flame.
Add Onions and Green Chillies to the above and saute until onions turn translucent.
Add Ginger-Garlic paste and saute until they are aromatic.
Add Green Peas and stir well.
Drain the soaked rice and add it to the above.
Fry this for 5-7 minutes in a very low flame.
Pour in the coconut milk, water, salt and mix well.
Allow it to boil.
Cover the pan and cook the rice on a low flame until the water is totally absorbed and the rice is well cooked.
Allow it to cool for few minutes.
Add One tbspn of Ghee to the cooked rice and fluff it up.
Garnish it with Mint, Coriander Leaves and fried Cashew nuts.
Serve Ghee Rice with Green Peas hot with any kind of vegetarian or non-vegetarian curries.
Ghee Rice with Green Peas goes well with Mutton Kola Urundai Curry, Chicken Curry or Vegetable/Non Vegetarian Kurmas.
Curries like Butter Chicken, Mutton Rogan Josh, Lamb Korma complements well with Ghee Rice with Green Peas.
Ghee Rice with Green Peas can be served along with Dry side dishes like Tandoori Chicken or Chicken Tikka, Chicken 65, Gobi Manchurian.
Ennai Kathirikkai Kuzhambu or simple Dhal Curries also goes well with Ghee Rice with Green Peas.

NOTES:

Can substitute half the amount of ghee with oil.
Can also add Raisins and fried onions, as garnish.
Adding Green Peas, Mint and Coriander Leaves are totally optional.
Adjust the number of green chillies to suit your spice preference.
Can use Basmati Rice / Jeeraka Samba(Kaima)* rice for this dish.

*Kaima/Jeerakasala rice is a short grain rice, commonly used in Malabar area (some parts of Kerala in South India) for making biriyani and ghee rice. This rice makes their Biriyanis unique.It is called as Jeeraka Samba Rice in Tamilnadu. You can use Basmati rice instead. If the rice is old enough then the perfect Rice Water Ratio would be 1:11/2. But some quality of rice requires only 13/4 Cups of Water for 1 Cup of Rice. Adjust accordingly.