Bendakaya Pulusu / Vendaikai Puli Kulambu / Okra in Tamarind Gravy

The name ‘Bendakaya pulusu’ might sound like a Telugu dish for you and if so, your doubt is correct. It is the very generic recipe from Telugu cuisine. Though we adopted Tamil cuisine long ago, few recipes which we prepare are inclined to Telugu cuisine which is because it is our native cuisine. One among those recipes is Bendakaya Pulusu. It is the one which I ask for whenever I visit my granny’s
place. Her pulusu is unique and no one brings the taste of hers.

For those who have no idea about pulusu, It is a slightly thick watery stew which is typically cooked using tamarind. The word pulusu is derived from pulupu (The sour taste). so any vegetables(okra, brinjal, plantain etc) cooked with tamarind or with any sour flavour, it can be called as pulusu.

Basic Information:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 3

Ingredients:

Bendakaya /Okra/ Ladys finger – 250grams
Tamarind – 1 gooseberry size
Onion – 1 medium size, chopped
Tomato – 1 medium size, chopped
Green chilli – 1 no, slit lengthwise
Red chilli powder – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Salt – to taste
Curry leaves – 1 string
Coriander leaves – 2 strings
Mustard seeds and urid dal – 1/2 teaspoon
Oil – 3 teaspoon

Method:

1) Soak tamarind in 2 cups of warm water for 10 minutes and extract juice from it. Keep it aside.
2) Wash the Okra in water and wipe them using a kitchen towel. Chop them into an inch pieces.
3) In a pan, heat oil and when it is hot, add mustard seeds and urid dal. Allow to splutter.
4) Add curry leaves, green chilli and onion. Saute till the onion become translucent and add tomato. Saute till they completely mashes.
5) Add chopped okras and salt. Fry for few minutes.
6) When okras are little soft add tamarind juice, coriander powder, red chilli powder and turmeric powder.
7) Stir and bring the flame to medium low.

8) Cover using a lid for 10-20 minutes till the gravy slightly thickens.

9) Remove from heat and garnish with coriander leaves.

10) It tastes best when served with white rice.

Note:

1) You can fry okras separately in 3 teaspoon of oil and add to the pan. In this case, you can add tamarind juice followed by okra directly.

2) Instead of red chilli powder and coriander powder, you can also add sambar masala powder. Since the tangy flavor dominates in this dish, It won’t make big difference by adding sambar masala.

3) Make sure the okras are dry, otherwise it will get messy up with tomato and take additional stir and time to cook.

Related Recipes

Pidi Karunai Kizhangu Puli Kulambu / Wild Yam in Tamarind Gravy

Seppankizhangu Kulambu / Arbi Gravy / South Indian Style Taro Root Gravy