From the recipe box
Bendakaya Pulusu (Okra Tamarind Stew)
Kooras, pappus, rasam, pulusu, kootu, and the modular sides that build a Telugu thaali.
- Meal format
- South Indian Thaali Items
- Base
- Rice, Millets, Grains
Bendakaya (Okra / Bhindi)
From my kitchenCook this meal
Ingredients & method
- Prep
- 15 mins
- Cook
- 30 mins
- Total
- 45 mins
- Serves
- 3
Okra
- 3 cupsbendakaya (okra), chopped
- 2 tablespoonsoil
Tempering
- ½ teaspoonmustard seeds
- 1 teaspooncumin seeds
- 1 teaspoonurad dal
- ¼ teaspoonhing
- 5–6curry leaves
Pulusu Base
- 1½ teaspoonsthick tamarind paste
- 1 tablespoonjaggery powder
- 1 teaspoonred chili powder
- to tasteSalt
- 2–3 cupswater
Thickener
- 2 teaspoonsrice flour
- 2–3 tablespoonswater
Step by step
Method
- 01
Wash and completely dry the okra before cutting.
- 02
Cut into bite-sized pieces.
- 03
Heat oil and lightly sauté the okra until it loses some of its sliminess.
- 04
Remove and set aside.
- 05
In the same pan, add oil if needed.
- 06
Add mustard seeds, cumin seeds, urad dal, hing, and curry leaves.
- 07
Add water, tamarind paste, salt, and chili powder.
- 08
Add the cooked okra and simmer until the flavors combine.
- 09
Add jaggery.
- 10
Mix rice flour with water and add the slurry.
- 11
Simmer until thickened.
- 12
This Bendakaya Pulusu is a Telugu classic where the earthy flavor of okra pairs beautifully with tangy tamarind.
- 13
Serve with rice, ghee, and dal.
