Bendakaya pulusu is a simple recipe of okra cooked in tamarind sauce where the flavor of okra is brought out well in this tangy gravy dish.Pulusu originates from the word ‘pulupu’, the tangy flavor of tamarind or lemon. In Andhra, jaggery or sugar also make an appearance in most pulusu preparations but not all.
This can be cooked in other version using tomatoes skipping the jaggery will post it next time..
This goes perfect with steamed white rice.
Ingredients
Bendakayalu/Okra - 1/4kg / 1/2lb
Onion - 1big
Green chili - 2
Tamarind - small lemon sized
Red chili powder - 1tsp(adjust to ur taste)
Salt
Curry leaves - 5
Turmeric pwd - 1/2tsp
Coriander pwd - 1/2tsp
Coriander leaves - optional
Oil - 2tsp
Jaggery or sugar - 1/4tsp (to break that pulupu)
Mustard seeds - 1/2tsp
Procedure
1.Wash the Okra/bendakayalu pat dry and cut into 11/2" pieces.chop the onions and green chilies.
2.Heat oil in a pan add mustard seeds let them pop and then add curry leaves toss them for a 1/2 min.
3.Add the finely chopped onions and green chilis and saute them until they become transparent.
4.Add the Okra/bendakaya pieces.Cook on medium flame for 10-12 mts or till the onions and okra are lightly browned.
5.Add chilli pwd, coriander pwd, turmeric pwd and salt and combine well.
6.Add the tamarind pulp along with approx 2-3 cups of water. Bring to a boil and reduce flame and cover with lid. Let it cook for 8-10 mts till the gravy thickens slightly.
7.Finally add jaggery or sugar of very less just to make it little thick and pulupu iragadaniki.let it cook for 5 more min with lid and switch off the flame.
Ready to serve with steamed rice.
This can be cooked in other version using tomatoes skipping the jaggery will post it next time..
Ingredients
Bendakayalu/Okra - 1/4kg / 1/2lb
Onion - 1bigGreen chili - 2
Tamarind - small lemon sized
Red chili powder - 1tsp(adjust to ur taste)
Salt
Curry leaves - 5
Turmeric pwd - 1/2tsp
Coriander pwd - 1/2tsp
Coriander leaves - optional
Oil - 2tsp
Jaggery or sugar - 1/4tsp (to break that pulupu)
Mustard seeds - 1/2tsp
Procedure
1.Wash the Okra/bendakayalu pat dry and cut into 11/2" pieces.chop the onions and green chilies.
2.Heat oil in a pan add mustard seeds let them pop and then add curry leaves toss them for a 1/2 min.
3.Add the finely chopped onions and green chilis and saute them until they become transparent.
4.Add the Okra/bendakaya pieces.Cook on medium flame for 10-12 mts or till the onions and okra are lightly browned.
5.Add chilli pwd, coriander pwd, turmeric pwd and salt and combine well.
6.Add the tamarind pulp along with approx 2-3 cups of water. Bring to a boil and reduce flame and cover with lid. Let it cook for 8-10 mts till the gravy thickens slightly.
7.Finally add jaggery or sugar of very less just to make it little thick and pulupu iragadaniki.let it cook for 5 more min with lid and switch off the flame.
Ready to serve with steamed rice.
- Pulusu is a gravy dish,it should be like water consistency but not very water.The pulusu is done when the oil separates.
Thanq for watching the blog,any comments/feedback are appreciated.
Happy cooking!
A nice recipe using okra..good explanations..
ReplyDeletethis is rather like the GUMBO soup which is very popular in the south esp Louisiana :) very interesting and yum - look forward to your recipes - please do stop over and check out my blog too dear :) cheers, priya
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