If you’re a fanatic, identical to me, then this Bendakaya Pulusu is certainly for you. This Bendakaya Curry is mainly an Andhra model spiced okra or woman’s finger (bhindi) gravy with tamarind. Since there’s tamarind in it, the style can also be tangy or bitter. It is usually a type of recipes that’s naturally gluten free and vegan since all the opposite substances on this dish are additionally plant-based. I’d say, do this bhindi curry to expertise one thing distinctive, as in comparison with your common dishes with okra. Simply in case you need extra, then you may examine this Bhindi Recipes compilation.
What’s Bendakaya Pulusu
‘Bendakaya’ is the Telugu phrase for ‘okra or woman’s finger (bhindi in Hindi)’ and ‘pulusu’ is a traditional tamarind-based stew or any bitter stew from the delicacies of Andhra Pradesh. Collectively, Bendakaya Pulusu merely means okra or bhindi cooked in an onion-tomato spiced tamarind curry.
There are numerous variations of the pulusu, which can embody totally different greens, greens or different substances cooked within the typical tamarind gravy. Along with this Bendakaya Curry, another standard variations are pachi pulusu (which is extra just like a rasam), onion pulusu, kakarkaya pulusu (made with bitter gourd), brinjal pulusu, sora kaya pulusu (made with bottle gourd or lauki), and so on. There are non-vegetarian variations of this dish too.
Whereas the second fundamental substances can change on this dish, the unique fundamental ingredient in each pulusu is tamarind or imli. Because of this each pulusu can have a sourish observe in its flavors. Since it’s primarily a gravy-based dish, one of the best ways to savor it’s with some steamed rice.
Extra on this recipe
Whereas lots of people could have an aversion in direction of bhindi, I’d recommend all of them to do that Bendakaya Pulusu atleast as soon as. Then solely you’ll know that okra and tamarind is a superb mixture and their flavors really complement one another on this dish.
The spice ranges on this Bendakaya Curry are average. However for those who want to make the gravy extra fiery, then you may at all times improve the amount of inexperienced chilies and crimson chili powder. Apart from these, spices that go on this curry are your ordinary turmeric powder and coriander powder.
As I at all times make it some extent so as to add some jaggery in recipes the place tamarind in one of many main substances, I’ve completed the identical with this Bendakaya Pulusu as nicely. The sweetness from the jaggery completely balances the sourness from the tamarind. This makes the dish much more scrumptious. Nevertheless, you may at all times skip including the jaggery.
Like I stated earlier, this Bendakaya Curry tastes supreme with steamed rice accompanied by some vadams (papads). The recipe is straightforward to make and doesn’t take a lot time to prepare too.
Step-by-Step Information
Tips on how to make Bendakaya Pulusu
Preparation
1. Firstly, take 1 tablespoon tightly packed tamarind.
2. Soak tamarind in ½ cup scorching water for 20 to half-hour.
3. Rinse the okra very nicely and dry them with a clear kitchen towel. You can too unfold them on a plate or a kitchen cotton serviette and allow them to dry naturally.
4. Now, chop the okra in 2 to 2.5 inch items. Slice off the crown and base tip whereas chopping okra and discard them.
5. Put together the tamarind pulp by squeezing the tamarind instantly into the water. Preserve apart.
Making Bendakaya Pulusu
6. Warmth 1.5 tablespoons oil in a pan. Add ½ teaspoon mustard seeds and eight to 10 methi seeds. Sauté until the mustard seeds crackle.
7. Then, add 10 to 12 curry leaves and stir.
8. Now, add ⅓ cup chopped onions.
9. Sauté until the onions flip translucent.
10. Then, add ⅓ cup chopped tomatoes and 1 or 2 chopped inexperienced chilies. You can too use dried crimson chilies, as a substitute of inexperienced chilies. Break and take away the seeds from dried crimson chilies after which add.
11. Combine nicely and sauté until the tomatoes soften.
12. Then, add the okra items.
13. Combine the okra items with the remainder of the substances.
14. Add ¼ teaspoon turmeric powder, 1 teaspoon crimson chili powder and 1 teaspoon coriander powder.
15. Combine the spice powders very nicely with the okra.
Cooking Bendakaya Pulusu
16. Add 2 to 2.5 cups water, relying on the consistency you need within the Bendakaya Curry, that’s barely thick or skinny.
17. Now, pressure the tamarind pulp by way of a strainer instantly into the pan.
18. Combine nicely.
19. Season with salt and stir. Cowl the pan with a lid and simmer on low warmth until the okra is cooked. Verify a few instances when the okra is being cooked. The okra simply must be tender and cooked. Don’t overcook and make okra mushy.
20. The under image exhibits the cooked okra.
21. Now, add ½ teaspoon jaggery powder or as required. Combine once more and simmer the curry for a minute.
22. Change off the warmth and add 2 tablespoons chopped coriander leaves. Stir.
23. Serve Bendakaya Pulusu scorching with steamed rice. You can too garnish this curry with coriander leaves whereas serving.
Professional Ideas
- Be sure that to rinse the okra nicely and dry them with a clear kitchen towel or unfold on a cotton kitchen serviette to allow them to dry naturally.
- Whereas chopping okra into items, guarantee slicing off the crown and the bottom tip and discarding them.
- Rather than inexperienced chilies, you may even use dried crimson chilies. If doing so, break the crimson chilies, take away the seeds after which add.
- You can also make this Andhra model okra curry barely thick or skinny. Relying on this, add water accordingly.
- The bhindi on this pulusu must be tender and cooked, not overcooked to a mushy.
- If you’re keen on recent coriander leaves, then whereas serving, you may garnish the curry with some coriander leaves too.
Extra Bhindi Recipes To Strive!
Curry Recipes
Okra Recipes
Gluten Free Recipes
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bendakaya pulusu
Bendakaya pulusu recipe is Andhra model okra curry with tamarind. Since tamarind is used, clearly the bendakaya curry can be bitter.
Prep Time 20 minutes
Prepare dinner Time 30 minutes
Complete Time 50 minutes
Forestall your display screen from going darkish whereas making the recipe
preparation for bendakaya pulusu
Soak tamarind in 1/2 cup scorching water for 20 to half-hour.
After 20 to half-hour, put together the tamarind pulp by squeezing the tamarind in to the water. Preserve apart.
When the tamarind is soaking, rinse the okra very nicely and dry them with a clear kitchen towel. You can too unfold them in a plate or a kitchen cotton serviette and allow them to dry naturally.
Now chop the okra in 2 to 2.5 inches items. Thinly slice off the crown and base tip whereas chopping okra and discard them.
Additionally chop the onion, tomato and inexperienced chilies.
making bendakaya pulusu
Warmth 1.5 tablespoons oil in a pan. Add 1/2 teaspoon mustard seeds and eight to 10 methi seeds. Saute until the mustard seeds crackle.
Then add 10 to 12 curry leaves and stir.
Now add 1/3 cup chopped onions.
Saute until the onions flip translucent.
Then add 1/3 cup chopped tomato and chopped inexperienced chilies. You can too use dry crimson chilies as a substitute of utilizing inexperienced chilies.
Combine nicely and saute until the tomatoes soften.
Then add the okra. combine the okra with the remainder of the substances.
Add 1/4 teaspoon turmeric powder, 1 teaspoon chilli powder and 1 teaspoon coriander powder.
Combine the spice powders very nicely with the okra.
cooking bendakaya curry
Add 2 to 2.5 cups water, relying on the consistency you need within the bendakaya pulusu, barely skinny or thick.
Now pressure the tamarind pulp by way of a strainer and instantly add within the pan. Combine nicely.
Season with salt and stir. Cowl the pan with lid and simmer on a low flame until the okra is cooked. Do examine a few instances when the okra is getting cooked. The okra simply must be tender and cooked. Don’t overcook and make okra mushy.
Now add 1/2 teaspoon jaggery powder or add as required. Combine once more and simmer for a minute.
Change off the flame and add 2 tablespoon chopped coriander leaves. Stir.
Serve bendakaya pulusu scorching with steamed rice.
Vitamin Details
bendakaya pulusu
Quantity Per Serving
Energy 141 Energy from Fats 72
% Day by day Worth*
Fats 8g12%
Saturated Fats 1g6%
Polyunsaturated Fats 1g
Monounsaturated Fats 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 Okay 30µg29%
Calcium 107mg11%
Vitamin B9 (Folate) 451µg113%
Iron 2mg11%
Magnesium 67mg17%
Phosphorus 81mg8%
Zinc 1mg7%
* P.c Day by day Values are primarily based on a 2000 calorie weight loss program.
This Bendakaya Pulusu recipe from the archives was first printed in April 2016. It has been up to date and republished in March 2024.
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