Bendakaya pulusu recipe with step-by-step images. That is an Andhra model okra gravy with tamarind. Since tamarind is used, clearly the bendakaya curry will likely be bitter. Bendakaya means okra or bhindi and pulusu means tamarind based mostly stew or any bitter stew. I have to say, do that curry to expertise one thing distinctive, as in comparison with your common dishes with okra.
Okra and tamarind are a great combo and their flavors and style really praise on this dish.
Pulusu is made with completely different veggies in Andhra delicacies. This bendakaya pulusu tastes superb with steamed rice accompanied by some vadams (papads). The recipe is easy to make and doesn’t take a lot time.
It is usually a kind of recipes that’s naturally gluten free and vegan since all the opposite elements on this dish are additionally plant-based.
Since okra is among the star elements within the dish. So I’ll positively advocate utilizing smooth, tender and recent okra pods for the perfect style. Keep away from utilizing fibrous okra.
I’ve added a little bit of jaggery within the recipe. As I all the time add some jaggery in recipes the place tamarind is among the major elements, e.g Tamarind Rice. The sweetness from the jaggery completely balances the sourness of the tamarind. This makes the dish much more scrumptious. Nevertheless, you’ll be able to all the time skip including the jaggery.
So when you’ve got some okra and you want tangy tasting curries, you can provide a attempt to this bendakaya curry recipe.
Step-by-Step Information
The best way to make Bendakaya Pulusu
1. Firstly take 1 tablespoon of tightly packed tamarind.
2. Soak tamarind in ½ cup scorching water for 20 to half-hour.
3. Rinse the okra very nicely and dry them with a clear kitchen towel. You may also unfold them on a plate or a kitchen cotton serviette and allow them to dry naturally.
Guarantee that there isn’t any moisture on okra earlier than you progress to the subsequent step.
4. Now chop the okra in 2 to 2.5 inches items. Slice off the crown and base tip whereas chopping okra and discard them.
5. Put together the tamarind pulp by squeezing the tamarind instantly into the water. Hold apart.
Making bendakaya pulusu
6. Warmth 1.5 tablespoons oil in a pan. Add ½ teaspoon mustard seeds and eight to 10 methi seeds. Saute until the mustard seeds crackle.
7. Then add 10 to 12 curry leaves and stir.
8. Now add ⅓ cup of chopped onions.
9. Saute stirring usually until the onions flip translucent.
10. Then add ⅓ cup chopped tomato and 1 or 2 inexperienced chilies (chopped). You may also use dry purple chilies as a substitute of utilizing inexperienced chilies. Break and take away the seeds from dry purple chilies after which add.
11. Combine nicely and saute until the tomatoes soften.
12. Then add the okra.
13. Stir and blend the okra with the remainder of the elements.
14. Then add the next spice powders:
- ¼ teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon coriander powder
15. Combine the spice powders very nicely with the okra.
Cooking bendakaya curry
16. Add 2 to 2.5 cups water, relying on the consistency you need within the bendakaya curry, barely skinny or thick.
17. Now pressure the tamarind pulp by a strainer and instantly add within the pan.
18. Stir and blend nicely.
19. Season with salt as per style and stir. Cowl the pan with a lid and simmer on a low warmth until the okra is cooked.
Do examine a few occasions when the okra is getting cooked. The okra simply must be tender and cooked. Don’t overcook and make okra mushy.
20. Here’s a pic displaying that the okra is cooked.
21. Now add ½ teaspoon jaggery powder or add as required. Combine once more and simmer the curry for a minute.
22. Swap off the warmth and add 2 tablespoons of chopped coriander leaves. Stir.
23. Serve bendakaya pulusu scorching or heat with steamed rice. You may also garnish this curry with coriander leaves whereas serving.
In case you are on the lookout for extra Bendakaya recipes then do examine:
Please remember to price the recipe within the recipe card or go away a remark beneath when you’ve got made it. For extra veetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.
bendakaya pulusu
Bendakaya pulusu recipe is Andhra model okra curry with tamarind. Since tamarind is used, clearly the bendakaya curry will likely be bitter.
Prep Time 20 minutes
Cook dinner Time 30 minutes
Complete Time 50 minutes
Forestall your display screen from going darkish whereas making the recipe
preparation for bendakaya pulusu
Soak tamarind in 1/2 cup scorching water for 20 to half-hour.
After 20 to half-hour, put together the tamarind pulp by squeezing the tamarind in to the water. Hold apart.
When the tamarind is soaking, rinse the okra very nicely and dry them with a clear kitchen towel. You may also unfold them in a plate or a kitchen cotton serviette and allow them to dry naturally.
Now chop the okra in 2 to 2.5 inches items. Thinly slice off the crown and base tip whereas chopping okra and discard them.
Additionally chop the onion, tomato and inexperienced chilies.
making bendakaya pulusu
Warmth 1.5 tablespoons oil in a pan. Add 1/2 teaspoon mustard seeds and eight to 10 methi seeds. Saute until the mustard seeds crackle.
Then add 10 to 12 curry leaves and stir.
Now add 1/3 cup chopped onions.
Saute until the onions flip translucent.
Then add 1/3 cup chopped tomato and chopped inexperienced chilies. You may also use dry purple chilies as a substitute of utilizing inexperienced chilies.
Combine nicely and saute until the tomatoes soften.
Then add the okra. combine the okra with the remainder of the elements.
Add 1/4 teaspoon turmeric powder, 1 teaspoon chilli powder and 1 teaspoon coriander powder.
Combine the spice powders very nicely with the okra.
cooking bendakaya curry
Add 2 to 2.5 cups water, relying on the consistency you need within the bendakaya pulusu, barely skinny or thick.
Now pressure the tamarind pulp by a strainer and instantly add within the pan. Combine nicely.
Season with salt and stir. Cowl the pan with lid and simmer on a low flame until the okra is cooked. Do examine a few occasions when the okra is getting cooked. The okra simply must be tender and cooked. Don’t overcook and make okra mushy.
Now add 1/2 teaspoon jaggery powder or add as required. Combine once more and simmer for a minute.
Swap off the flame and add 2 tablespoon chopped coriander leaves. Stir.
Serve bendakaya pulusu scorching with steamed rice.
Diet Details
bendakaya pulusu
Quantity Per Serving
Energy 141 Energy from Fats 72
% Day by day Worth*
Fats 8g12%
Saturated Fats 1g6%
Polyunsaturated Fats 1g
Monounsaturated Fats 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 Ok 30µg29%
Calcium 107mg11%
Vitamin B9 (Folate) 451µg113%
Iron 2mg11%
Magnesium 67mg17%
Phosphorus 81mg8%
Zinc 1mg7%
* % Day by day Values are based mostly on a 2000 calorie weight loss program.
This Bendakaya Pulusu submit from the weblog archives first printed in September 2016 has been up to date and republished on January 2023.
Source link
