Bendakaya Pulusu Recipe | Okra In Tamarind Gravy

Bendakaya Pulusu Recipe | Okra In Tamarind Gravy with detailed photo and video recipe. A popular and tasty South Indian curry recipe, particularly from Andhra cuisine, made with ladies’ fingers, spices, and tamarind. It is an ideal alternative to the same monotonous sambar or rasam recipes and can be an ideal side dish to rice or chapati. Unlike the traditional sambar and rasam recipes, this does not require any additional mashed lentil or dal and hence can be done instantly.

Bendakaya Pulusu Recipe | Okra In Tamarind Gravy with step-by-step photo and video recipe. South Indian cuisine is synonymous with the types of sambar and rasam recipes it has to offer. These are typically made with a base of mashed lentil or ground coconut masala, which not only gives the taste to it but also a nice semi-thick consistency. However, there are other simple curries that are prepared with a combination of spices and tamarind extract known as pulusu with bendakaya pulusu as one of them.

As I was explaining earlier, the pulusu category is very similar to sambar, yet different from it. Basically, pulusu recipes are a combination of flavors. It has the spiciness from all the spices added, but importantly the tangy taste from the generous amount of tamarind extract added to it. We do add tamarind to sambar and rasam, but not as much as in this recipe. Moreover, the combination of okra and onions makes it slightly sweet in taste. Thus it is a combination of flavors with a lot of sour in it. In addition to being served with rice, it can also be served with Indian flatbread like roti and chapati too. I even serve it with idli and dosa on top of spicy chutney, thus making it a versatile dish. Do try this and let me know what you think of this simple and multipurpose dish.

Furthermore, some more additional and important tips, suggestions, and variations to the bendakaya pulusu recipe. Firstly, and more importantly, you need to choose fresh and tender ladies’ fingers or okra for this recipe. As matter of fact, I always shop for tender okra for any recipes. This helps to attain a great texture to the curry and also a pleasant experience while consuming it. Secondly, as you all know, okra can release a gel and can be slimy, if not handled properly. Basically, any contact with moisture can be disastrous. Also, before adding to the curry, fry the sliced okra in oil to prevent the slime behavior. Lastly, you may also add some sweetness to the curry by adding jaggery or sugar to the curry base. Basically, I like the sweet, spicy, and sour taste in my curry, but the traditional Andhra cuisine does not add it. Hence I have skipped it in my official recipe, but no harm in adding it.

Finally, do visit my other related Sambar Recipes Collection with this post on bendakaya pulusu recipe. It mainly includes my other related recipes like Sambar Recipe, tiffin sambar, sambar premix, onion kulambu, arachuvitta sambar, temple style sambar, vendakkai mor kulambu, bendekai gojju, onion sambar, drumstick sambar. Further to these, I would also like to add some more related recipe categories like,

• Dal Recipes
• Curry Recipes
• Paratha Recipes

Bendakaya Pulusu video recipe:

Recipe Card for Okra in tamarind gravy:

How to make bendakaya pulusu with step by step photo:

1. firstly, in a large bowl take 2 tomato, 1 cup tamarind extract, 1 chilli, 5 cloves garlic and few curry leaves.
   
2. squeeze the tomato making sure everything is well combined. keep aside.
   
3. in a large kadai heat 2 tbsp oil and fry 300 grams bhindi.
   
4. fry until the bhindi changes color and is non-sticky.
   
5. keep aside the fried bhindi aside.
   
6. to the same oil, add 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 1 tsp cumin, ¼ tsp methi, 1 dried red chilli, and pinch hing.
   
7. splutter the tempering.
   
8. now add ½ onion and saute until the onion softens.
   
9. further, add in prepared tomato tamarind extract and mix well.
   
10. cover and boil for 10 minutes.
    
11. now add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, and 1 tsp salt.
    
12. mix well combining everything well.
    
13. add in 1 cup water and mix well adjusting the consistency of the gravy.
    
14. now add fried bhindi and mix well.
    
15. cover and boil for 5 minutes or until the bhindi is cooked well. add in 2 tbsp coriander and give a good mix.
    
16. finally, enjoy Bendakaya Pulusu Recipe with rice or roti.
    

Notes:

• firstly, make sure to wipe the bhindi with a dry cloth before cutting, else the bhindi will turn sticky.
• also, fry in hot oil to prevent bhindi from turning sticky.
• additionally, you can add a tsp of jaggery to make the curry balanced with flavor.
• finally, Bendakaya Pulusu recipe tastes great when is slightly spicy and tangy.