Bendakaya Pulusu | Bendakaya Curry
If you are a fanatic, just like me, then this Bendakaya Pulusu is definitely for you. This Bendakaya Curry is basically an Andhra style spiced okra or lady’s finger (bhindi) gravy with tamarind. Since there is tamarind in it, the taste is also tangy or sour. 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. I’d say, try this bhindi curry to experience something unique, as compared to your regular dishes with okra. Just in case you want more, then you can check this Bhindi Recipes compilation.
What is Bendakaya Pulusu
‘Bendakaya’ is the Telugu word for ‘okra or lady’s finger (bhindi in Hindi)’ and ‘pulusu’ is a classic tamarind-based stew or any sour stew from the cuisine of Andhra Pradesh. Together, Bendakaya Pulusu simply means okra or bhindi cooked in an onion-tomato spiced tamarind curry.
There are many variations of the pulusu, which may include different vegetables, greens or other ingredients cooked in the typical tamarind gravy. In addition to this Bendakaya Curry, some other popular versions are pachi pulusu (which is more similar to a rasam), onion pulusu, kakarkaya pulusu (made with bitter gourd), brinjal pulusu, sora kaya pulusu (made with bottle gourd or lauki), etc. There are non-vegetarian versions of this dish too.
While the second main ingredients can change in this dish, the original main ingredient in every pulusu is tamarind or imli. This is why every pulusu will have a sourish note in its flavors. Since it is primarily a gravy-based dish, the best way to savor it is with some steamed rice.
While a lot of people may have an aversion towards bhindi, I’d suggest all of them to try this Bendakaya Pulusu atleast once. Then only you will know that okra and tamarind is a great combination and their flavors actually complement each other in this dish.
The spice levels in this Bendakaya Curry are moderate. But if you wish to make the gravy more fiery, then you can always increase the quantity of green chilies and red chili powder. Other than these, spices that go in this curry are your usual turmeric powder and coriander powder.
As I always make it a point to add some jaggery in recipes where tamarind in one of the primary ingredients, I have done the same with this Bendakaya Pulusu as well. The sweetness from the jaggery perfectly balances the sourness from the tamarind. This makes the dish even more delicious. However, you can always skip adding the jaggery.
Like I said earlier, this Bendakaya Curry tastes supreme with steamed rice accompanied by some vadams (papads). The recipe is simple to make and does not take much time to get ready too.
How to make Bendakaya Pulusu
Preparation
1. Firstly, take 1 tablespoon 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.
4. Now, chop the okra in 2 to 2.5 inch 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. Sauté till the mustard seeds crackle.
7. Then, add 10 to 12 curry leaves and stir.
8. Now, add ⅓ cup chopped onions.
9. Sauté till the onions turn translucent.
10. Then, add ⅓ cup chopped tomatoes and 1 or 2 chopped green chilies. You can also use dried red chilies, instead of green chilies. Break and remove the seeds from dried red chilies and then add.
11. Mix well and sauté till the tomatoes soften.
12. Then, add the okra pieces.
13. Mix the okra pieces with the rest of the ingredients.
14. Add ¼ teaspoon turmeric powder, 1 teaspoon red chili powder and 1 teaspoon coriander powder.
15. Mix the spice powders very well with the okra.
Cooking Bendakaya Pulusu
16. Add 2 to 2.5 cups water, depending on the consistency you want in the Bendakaya Curry, that is slightly thick or thin.
17. Now, strain the tamarind pulp through a strainer directly into the pan.
18. Mix well.
19. Season with salt and stir. Cover the pan with a lid and simmer on low heat till the okra is cooked. Check a couple of times when the okra is being cooked. The okra just needs to be tender and cooked. Do not overcook and make okra mushy.
20. The below picture shows the cooked okra.
21. Now, add ½ teaspoon jaggery powder or as required. Mix again and simmer the curry for a minute.
22. Switch off the heat and add 2 tablespoons chopped coriander leaves. Stir.
23. Serve Bendakaya Pulusu hot with steamed rice. You can also garnish this curry with coriander leaves while serving.
Expert Tips
- Make sure to rinse the okra well and dry them with a clean kitchen towel or spread on a cotton kitchen napkin to let them dry naturally.
- While chopping okra into pieces, ensure slicing off the crown and the base tip and discarding them.
- In place of green chilies, you can even use dried red chilies. If doing so, break the red chilies, remove the seeds and then add.
- You can make this Andhra style okra curry slightly thick or thin. Depending on this, add water accordingly.
- The bhindi in this pulusu has to be tender and cooked, not overcooked to a mushy.
- If you are fond of fresh coriander leaves, then while serving, you can garnish the curry with some coriander leaves too.
Step by Step Photo Guide Above
Ingredients
for tamarind pulp
- 1 tablespoon tightly packed tamarind
- ½ cup hot water
other ingredients
- 1.5 tablespoons oil
- ½ teaspoon mustard seeds
- 8 to 10 fenugreek seeds (methi seeds)
- 1 sprig curry leaves or 10 to 12 curry leaves
- 50 grams onion or 1 medium onion or ⅓ cup chopped onions
- 50 grams tomato or 1 medium tomato or ⅓ cup chopped tomato
- 1 or 2 green chilies, chopped
- 250 grams okra, 2.25 cups chopped okra
- ¼ teaspoon turmeric powder
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Coriander Powder
- 2 to 2.5 cups water, add as required depending on the consistency you want, slightly thin or thick
- ½ teaspoon jaggery – optional
- 2 tablespoon chopped coriander leaves
- salt as required
Instructions
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
This Bendakaya Pulusu recipe from the archives was first published in April 2016. It has been updated and republished in March 2024.
I am from Andhra and before this recipe, I used to think that only my mother makes the best version. Now, I have another added in the list. 🙂
That’s such a lovely compliment 🙂 So glad this bendakaya pulusu reminded you of your mother’s version and made it to your favorites list.