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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.
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
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 Facts
bendakaya pulusu
Amount Per Serving
Calories 141Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 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 K 30µg29%
Calcium 107mg11%
Vitamin B9 (Folate) 451µg113%
Iron 2mg11%
Magnesium 67mg17%
Phosphorus 81mg8%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
