Bendakaya pulusu recipe with step by step photos. This is an Andhra style okra gravy with tamarind. Since tamarind is used, obviously the bendakaya curry will be sour. Bendakaya means okra or bhindi and pulusu means tamarind based stew or any sour stew. I must say, try this curry to experience something unique, as compared to your regular dishes with okra.
Okra and tamarind are a good combo and their flavors and taste actually compliment in this dish.
Pulusu is made with different veggies in Andhra cuisine. This bendakaya pulusu tastes very good with steamed rice accompanied by some vadams (papads). The recipe is simple to make and does not take much time.
It is also one of those recipes that is naturally gluten free and vegan since all the other ingredients in this dish are also plant-based.
Since okra is one of the star ingredients in the dish. So I will definitely recommend using soft, tender and fresh okra pods for the best taste. Avoid using fibrous okra.
I have added a bit of jaggery in the recipe. As I always add some jaggery in recipes where tamarind is one of the main ingredients, e.g Tamarind Rice. The sweetness from the jaggery perfectly balances the sourness of the tamarind. This makes the dish even more delicious. However, you can always skip adding the jaggery.
So if you have some okra and you like tangy tasting curries, you can give a try to this bendakaya curry recipe.
Step-by-Step Guide
How to make Bendakaya Pulusu
1. Firstly take 1 tablespoon of tightly packed tamarind.
2. Soak tamarind in ½ cup hot water for 20 to 30 minutes.
3. Rinse the okra very well and dry them with a clean kitchen towel. You can also spread them on a plate or a kitchen cotton napkin and let them dry naturally.
Make sure that there is no moisture on okra before you move to the next step.
4. Now chop the okra in 2 to 2.5 inches pieces. Slice off the crown and base tip while chopping okra and discard them.
5. Prepare the tamarind pulp by squeezing the tamarind directly into the water. Keep aside.
Making bendakaya pulusu
6. Heat 1.5 tablespoons oil in a pan. Add ½ teaspoon mustard seeds and 8 to 10 methi seeds. Saute till the mustard seeds crackle.
7. Then add 10 to 12 curry leaves and stir.
8. Now add ⅓ cup of chopped onions.
9. Saute stirring often till the onions turn translucent.
10. Then add ⅓ cup chopped tomato and 1 or 2 green chilies (chopped). You can also use dry red chilies instead of using green chilies. Break and remove the seeds from dry red chilies and then add.
11. Mix well and saute till the tomatoes soften.
12. Then add the okra.
13. Stir and mix the okra with the rest of the ingredients.
14. Then add the following spice powders:
- ¼ teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon coriander powder
15. Mix the spice powders very well with the okra.
Cooking bendakaya curry
16. Add 2 to 2.5 cups water, depending on the consistency you want in the bendakaya curry, slightly thin or thick.
17. Now strain the tamarind pulp through a strainer and directly add in the pan.
18. Stir and mix well.
19. Season with salt as per taste and stir. Cover the pan with a lid and simmer on a low heat till the okra is cooked.
Do check a couple of times when the okra is getting cooked. The okra just needs to be tender and cooked. Do not overcook and make okra mushy.
20. Here is a pic showing that the okra is cooked.
21. Now add ½ teaspoon jaggery powder or add as required. Mix again and simmer the curry for a minute.
22. Switch off the heat and add 2 tablespoons of chopped coriander leaves. Stir.
23. Serve bendakaya pulusu hot or warm with steamed rice. You can also garnish this curry with coriander leaves while serving.
If you are looking for more Bendakaya recipes then do check:
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bendakaya pulusu
Bendakaya pulusu recipe is Andhra style okra curry with tamarind. Since tamarind is used, obviously the bendakaya curry will be sour.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Prevent your screen from going dark while making the recipe
preparation for bendakaya pulusu
Soak tamarind in 1/2 cup hot water for 20 to 30 minutes.
After 20 to 30 minutes, prepare the tamarind pulp by squeezing the tamarind in to the water. Keep aside.
When the tamarind is soaking, rinse the okra very well and dry them with a clean kitchen towel. You can also spread them in a plate or a kitchen cotton napkin and let them dry naturally.
Now chop the okra in 2 to 2.5 inches pieces. Thinly slice off the crown and base tip while chopping okra and discard them.
Also chop the onion, tomato and green chilies.
making bendakaya pulusu
Heat 1.5 tablespoons oil in a pan. Add 1/2 teaspoon mustard seeds and 8 to 10 methi seeds. Saute till the mustard seeds crackle.
Then add 10 to 12 curry leaves and stir.
Now add 1/3 cup chopped onions.
Saute till the onions turn translucent.
Then add 1/3 cup chopped tomato and chopped green chilies. You can also use dry red chilies instead of using green chilies.
Mix well and saute till the tomatoes soften.
Then add the okra. mix the okra with the rest of the ingredients.
Add 1/4 teaspoon turmeric powder, 1 teaspoon chilli powder and 1 teaspoon coriander powder.
Mix the spice powders very well with the okra.
cooking bendakaya curry
Add 2 to 2.5 cups water, depending on the consistency you want in the bendakaya pulusu, slightly thin or thick.
Now strain the tamarind pulp through a strainer and directly add in the pan. Mix well.
Season with salt and stir. Cover the pan with lid and simmer on a low flame till the okra is cooked. Do check a couple of times when the okra is getting cooked. The okra just needs to be tender and cooked. Do not overcook and make okra mushy.
Now add 1/2 teaspoon jaggery powder or add as required. Mix again and simmer for a minute.
Switch off the flame and add 2 tablespoon chopped coriander leaves. Stir.
Serve bendakaya pulusu hot with steamed rice.
Nutrition Facts
bendakaya pulusu
Amount Per Serving
Calories 141 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Sodium 569mg25%
Potassium 388mg11%
Carbohydrates 18g6%
Fiber 6g25%
Sugar 8g9%
Protein 3g6%
Vitamin A 1083IU22%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 40mg200%
Vitamin B6 1mg50%
Vitamin C 95mg115%
Vitamin E 3mg20%
Vitamin K 30µg29%
Calcium 107mg11%
Vitamin B9 (Folate) 451µg113%
Iron 2mg11%
Magnesium 67mg17%
Phosphorus 81mg8%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
This Bendakaya Pulusu post from the blog archives first published in September 2016 has been updated and republished on January 2023.
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