bendakaya pulusu recipe, how to make bendakaya pulusu recipe

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andhra bendakaya pulusu recipe - andhra style okra gravy with tamarind. since tamarind is used, obviously the curry will be sour.

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bendakaya pulusu recipe with step by step photos – andhra style okra gravy with tamarind. since tamarind is used, obviously the curry will be sour. okra and tamarind is a good combo and their flavors and taste actually compliment in this dish.

bendakaya pulusu recipe

bendakaya means okra or bhindi and pulusu means tamarind based stew or any sour stew. pulusu is made with different veggies in the andhra cuisine. this bendakaya pulusu tastes very good with steamed rice accompanied with some vadams (papads). the recipe is simple to make and does not take much time.

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. jaggery balances some of the sourness from the tamarind. though you can skip jaggery if you want.

so if you have some okra and you like tangy tasting curries, you can give a try to this recipe.

if you are looking for more bendakaya recipes then do check:

bendakaya pulusu recipe below:

bendakaya pulusu recipe
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bendakaya pulusu recipe

andhra bendakaya pulusu recipe - andhra style okra gravy with tamarind. since tamarind is used, obviously the curry will be sour.

course main course
cuisine andhra
prep time 20 minutes
cook time 30 minutes
total time 50 minutes
servings 3 to 4
author dassana amit

ingredients (1 cup = 250 ml)

for tamarind pulp

  • 1 tablespoon tightly packed tamarind (imli)
  • ½ cup hot water

other ingredients for bendakaya pulusu

  • 1.5 tablespoons oil
  • ½ teaspoon mustard seeds (rai)
  • 8 to 10 fenugreek seeds (methi seeds)
  • 1 sprig curry leaves or 10 to 12 curry leaves (kadi patta)
  • 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 (hari mirch)
  • 250 grams okra, 2.25 cups chopped okra (bhindi)
  • ¼ teaspoon turmeric powder (haldi)
  • 1 teaspoon red chilli powder (lal mirch powder)
  • 1 teaspoon coriander powder (dhania powder)
  • 2 to 2.5 cups water, add as required depending on the consistency you want, slightly thin or thick
  • ½ teaspoon jaggery (gur) - optional
  • 2 tablespoon chopped coriander leaves (dhania patta)
  • salt as required

how to make recipe

preparation for bendakaya pulusu

  1. soak tamarind in 1/2 cup hot water for 20 to 30 minutes.
  2. after 20 to 30 minutes, prepare the tamarind pulp by squeezing the tamarind in to the water. keep aside.
  3. 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.
  4. 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.
  5. also chop the onion, tomato and green chilies.

making bendakaya pulusu

  1. 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.
  2. then add 10 to 12 curry leaves and stir.
  3. now add 1/3 cup chopped onions.
  4. saute till the onions turn translucent.
  5. then add 1/3 cup chopped tomato and chopped green chilies. you can also use dry red chilies instead of using green chilies.
  6. mix well and saute till the tomatoes soften.
  7. then add the okra. mix the okra with the rest of the ingredients.

  8. add 1/4 teaspoon turmeric powder, 1 teaspoon chilli powder and 1 teaspoon coriander powder.
  9. mix the spice powders very well with the okra.
  10. add 2 to 2.5 cups water, depending on the consistency you want in the bendakaya pulusu, slightly thin or thick.

  11. now strain the tamarind pulp through a strainer and directly add in the pan. mix well.
  12. 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.
  13. now add 1/2 teaspoon jaggery powder or add as required. mix again and simmer for a minute.
  14. switch off the flame and add 2 tablespoon chopped coriander leaves. stir.
  15. serve bendakaya pulusu hot with steamed rice.

how to make bendakaya pulusu recipe:

1. firstly take 1 tablespoon tightly packed tamarind.

tamarind for bendkaya pulusu recipe

2. soak tamarind in ½ cup hot water for 20 to 30 minutes.

tamarind for bendkaya pulusu recipe

3. 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.

okra for bendkaya pulusu recipe

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.

okra for bendkaya pulusu recipe

5. prepare the tamarind pulp by squeezing the tamarind directly into the water. keep aside.

tamarind for bendkaya pulusu recipe

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.

mustard for bendkaya pulusu recipe

7. then add 10 to 12 curry leaves and stir.

curry leaves for bendkaya pulusu recipe

8. now add ⅓ cup chopped onions.

onions for bendkaya pulusu recipe

9. saute till the onions turn translucent.

onions for bendkaya pulusu recipe

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.

tomatoes for bendkaya pulusu recipe

11. mix well and saute till the tomatoes soften.

tomatoes for bendkaya pulusu recipe

12. then add the okra.

okra for bendkaya pulusu recipe

13. mix the okra with the rest of the ingredients.

okra for bendkaya pulusu recipe

14. add ¼ teaspoon turmeric powder, 1 teaspoon chilli powder and 1 teaspoon coriander powder.

spices for bendkaya pulusu recipe

15. mix the spice powders very well with the okra.

making andhra style bendkaya pulusu recipe

16. add 2 to 2.5 cups water, depending on the consistency you want in the bendakaya pulusu, slightly thin or thick.

making andhra style bendkaya pulusu recipe

17. now strain the tamarind pulp through a strainer and directly add in the pan.

 tamarind to make andhra style bendkaya pulusu recipe

18. mix well.

preparing andhra style bendkaya pulusu recipe

19. 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.

making andhra style bendkaya pulusu recipe

20. here is a pic showing that the okra is cooked.

preparing bendkaya pulusu recipe

21. now add ½ teaspoon jaggery powder or add as required. mix again and simmer for a minute.

preparing bendkaya pulusu recipe

22. switch off the flame and add 2 tablespoon chopped coriander leaves. stir.

preparing bendkaya pulusu recipe

23. serve bendakaya pulusu hot with steamed rice. you can also garnish okra pulusu with coriander leaves while serving.

bendakaya pulusu

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.