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Bendakaya Pulusu | Okra in tamarind gravy | Vendakkai Puli Kulambu | How to Make Bendakaya Pulusu

Curries | vegetarian

  • Prep Time 5 Mins
  • Cook Time 20 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).