Bendakaya Pulusu - Okra in tamarind gravy
Pulusu aka stew is a typical Andhra preparation which is a tamarind based gravy dish that provides a tangy flavor to vegetables, lentils (pappu pulusu), meat (mamsam pulusu) or fish (chepala pulusu). Pulusu originates from the word ‘pulupu’, the tangy flavor of tamarind or lemon. In our parts of Andhra, jaggery or sugar also make an appearance in most pulusu preparations. Bendakaya pulusu is a simple recipe of okra cooked in tamarind sauce where the flavor of okra is brought out well in this tangy gravy dish. The simplicity and flavor of this dish is accentuated by the distinct tamarind tang and subtle aroma of methi seeds and curry leaves.
Bendakaya Pulusu Recipe
Preparation: 30 mts
Serves 4-5 persons
Cuisine: Andhra
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1/4 kg okra/bendakaya, wash, pat dry and cut into 1 1/2″ pieces
2 medium sized onions, finely chopped onions
1 tomato finely chopped
2 green chillis, slit lengthwise
10 curry leaves
1 tsp red chilli pwd (adjust)
1 tsp coriander pwd
1/4 tsp turmeric pwd
1 tsp jaggery, grated (adjust)
small lemon sized tamarind, extract pulp
salt to taste
coriander leaves for garnish (optional)
1 tbsp oil
For poppu/tempering/tadka:
1/2 tsp mustard seeds
big pinch methi seeds/menthulu/fenugreek seeds
few curry leaves
1 Heat oil in a pan. Add mustard seeds and let them pop, add methi and curry leaves toss for a half a minute till the flavors come out and take care not to burn them.
2 Add the chopped onions and green chillis and saute for a minute. Add the okra pieces and salt and combine. Cook on medium flame for 12-14 mts or till the onions and okra are lightly browned.
3 Add chilli pwd, coriander pwd, turmeric pwd and salt and combine well. Add the chopped tomatoes and cook further for another 4-5 mts.
4 Add the grated jaggery and tamarind pulp along with approx three cups of water. Bring to a boil and reduce flame and cover with lid. Let it cook for 8-10 mts till the gravy thickens slightly. Remember, ‘pulusu’ is a gravy dish and should be of a slightly watery consistency.
5 Once cooked, garnish with coriander leaves and serve hot with steamed rice.
By sailu • Sep 29th, 2008 • Category: All Recipes, Andhra Recipes, Curries & Gravies, Vegan recipes, Vegetables, Vegetarian Recipes
Hi Sailu ,
I also prepare ladies finger with tamarind like yours Sailu.
It looks and tastes Yummy !!!
Your photo tempts my mind to prepare this sour taste mouth watering dish,
Thank you Sailu.
http://thetelugukitchen.blogspot.com/
Dear Sailu,
really love the feel and taste of your site. And have succesfully converted quite a few of your recipes onto real items on the table.
Thank you.
I am beginning to post a few I know on my blogspot. Let me know what you think
Hii Sailu,
I do prepare this pulusu..but i first cook all the ingredients and then give thadka.moreover i never added jaggery for bendakaya pulusu.shall try your method.
Thanks for posting such simple and daily cooked dishes.keep up ur work.
Adding jagery is something new to me. Asusual recipe looks mouth watering.
We call this Puli Kulambu with the same recipe plus some coconut paste.
I am not a okra fan, but i think this gravy dish i would like to taste.
It looks really good
yummy gravy! goes very well with rice na sailu?
Perfect with rice… it looks perfectly done. Great job!
Sailaja, We call this curry as Bhendi Ka Khatta Salan, and is quite similar to how I prepare it at home usually. Looks quite delectable!
nice recipe sailu garu.
even i prepare the same way.
one thing i should say, mee recipes chustae i feel they are the same as my mother prepares.
than qqqqq
haven’t made this for a while…there’s something about pulusu….just the mention of its tangy taste makes me salivate just like pavlov’s dog!!
Dear Sailu,
I just tried this pulusu for dinner and it way yum..:) It has been ages that I made this at home! thanks for reminding me.
Cheers,
Siri
Hi Sailaja,
I was just browsing through and this snap of the pulusu caught my eyes..it looked so yummy.Since the recipe was also simple,I did try it for dinner and it came out to be really good.Thanks for the recipe…
Hi Sailaja,
Great photo capturing the essence of pulusu. I love by the simplicity and earthiness of the pulusu that I cook it often. I’m fascinated by the fact that a pulusu is so versatile that hundreds or even thousands of different pulusu recipes can be easily cooked up !
Hi Sailaja, I’m happy to visit your blog and my wishes and thanks to you. I have tasted Bendakaya pulusu at my friends house and I wondered at its taste and am fond of it. I tried to prepare it during my bachelor days but failed. After seeing this recipe in your blog, I want to try it and even train my wife also. Once again congrats to you and your IDEA also.
venkat