Bendakaya Pulusu | Okra in tamarind gravy | Vendakkai Puli Kulambu

25 mins Curries

Bendakaya Pulusu | Okra in tamarind gravy | Vendakkai Puli Kulambu - Sour, strong and spicy, Andhra Style Okra Stew alone can make a meal fulfilling. This stew is a simple and common recipe in most Andhra households and it is made by adding thick Tamarind Juice to Okra pieces.

Telugu meal is never complete unless there is a stew with some vegetable. That is why recipes with Tamarind juice are commonly found in southern cuisine.

Okra stew or Sambar can be made with slight variations, adding spices too. There can be coconut paste added. I am making a simple version and it is tasty too.

Do read the tips before you make it.

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Bendakaya Pulusu | Okra in tamarind gravy | Vendakkai Puli Kulambu

Tips

Okra:

  1. The Sambar is tasty if Okra are tender. And chop them into pieces longer than an inch.

  2. Okra pieces lose their stickiness if fried well in Oil.

Salt and Spice:

Stews and Sambars taste good with adequate salt and spice. I have not added Red Chilli powder to this stew. You can add , if you like.

Bengal Gram Flour:

I have added Bengal Gram Flour and water to make the stew thick. You could add Rice Flour Water, if you like.

Jaggery:

This recipe tastes good with a little sweet. And there should be sufficient salt and spice to balance the sweet. If you add Jaggery as per the measurement I have suggested and then reduce Salt and spice, then the stew will become too sweet.

Bendakaya Pulusu | Okra in tamarind gravy | Vendakkai Puli Kulambu - Recipe Video

Bendakaya Pulusu | Okra in tamarind gravy | Vendakkai Puli Kulambu

Curries | vegetarian
  • Prep Time 5 mins
  • Cook Time 20 mins
  • Total Time 25 mins
  • Servings 5

Ingredients

  • 300 gms Tender Okra pieces (1 inch cut)
  • 3 tbps Oil
  • 1 tsp Mustard Seeds
  • 1/2 tsp Fenugreek Seeds
  • 1 tsp Cumin Seeds
  • 1 tsp Bengal Gram
  • 1 tsp Black Gram
  • 2 Sprigs Curry leaves
  • 1/2 cup Chopped Onions
  • 4 Green Chillies (slit)
  • 2 Red Chillies
  • 1/4 tsp Turmeric
  • 5 Crushed Garlic
  • 400 ml Tamarind Juice (Extracted from Tamarind size of a lemon)
  • 1 tbsp Bengal Gram Water (Flour mixed with 100ml water)
  • 3 tbsp Jaggery
  • Salt – to taste

Instructions

  1. Heat Oil and add Mustard Seeds, fenugreek Seeds, Bengal Gram, Black Gram,. Red Chillies, Crushed Garlic and Curry leaves and roast until Fenugreek Seeds turn golden.
  2. Add the chopped Onions and Green Chillies and fry until the Onions are cooked.
  3. Add Turmeric and Okra pieces and fry for five minutes until red spots appear on the Okra pieces.
  4. Add the Tamarind juice, Salt and Jaggery to the Okra, cover and cook on medium flame until the pieces are cooked.
  5. Once Okra is soft, add the Bengal Gram Flour, mixed in water without lumps and cook for another 3-4 minutes and remove from the fire. (If the stew seems too thick, add some water).

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Bendakaya Pulusu | Okra in tamarind gravy | Vendakkai Puli Kulambu