bendakaya pulusu recipe
Print Recipe
4.5 from 2 votes

bendakaya pulusu

Andhra bendakaya pulusu recipe - andhra style okra curry with tamarind. since tamarind is used, obviously the bendakaya curry will be sour.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: main course
Cuisine: andhra
Servings: 3 to 4
Author: Dassana Amit


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


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 bendakaya curry for a minute.
  • Switch off the flame and add 2 tablespoon chopped coriander leaves. Stir.
  • Serve bendakaya pulusu hot with steamed rice.