Bendakaya Pulusu Recipe – Andhra Style Tangy Ladies Finger Curry
Description:
Bendakaya Pulusu is a traditional Andhra-style curry featuring the rich flavors of tamarind, sambar powder, and jaggery, all simmered with ladyfinger/okra (bhindi). This tangy and spicy gravy balances the tartness from the tamarind, the heat from the red chili powder, and the subtle sweetness of jaggery. It is similar to the Tamil Nadu “Kuzhambu,” which also uses tamarind and jaggery as its base. Perfectly paired with steamed rice and a side of vegetables, this curry brings authentic regional flavors right to your table.
Cuisine: Andhra
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra), cut into 1-inch pieces | 250 grams |
| Pearl onions (Sambar Onions), quartered | 1/2 cup |
| Tomatoes, finely chopped | 2 |
| Tamarind, soaked in hot water | 30 grams (extract pulp) |
| Curry leaves, torn | 2 sprigs |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Methi seeds (Fenugreek seeds) | 1/2 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Red chili powder | 1/2 teaspoon |
| Sambar powder | 1/2 teaspoon |
| Jaggery | 1 tablespoon |
| Gingelly oil | 2 teaspoons |
| Salt | 1 teaspoon, or to taste |
Preparation Time:
10 minutes
Cook Time:
20 minutes
Instructions
-
Prepare the Ingredients:
Begin by soaking the tamarind in hot water for 20 minutes. Once soaked, extract the pulp and set it aside. You may need to add water twice to extract all the pulp from the tamarind. -
Tempering Spices:
In a pressure cooker, heat the gingelly oil over medium heat. Once the oil is hot, add the mustard seeds, cumin seeds, and fenugreek seeds. Allow them to crackle and release their aroma. -
Sautéing the Onions and Curry Leaves:
Add the quartered pearl onions and torn curry leaves to the cooker. Sauté the mixture until the onions become soft and translucent, about 3-4 minutes. -
Adding the Tomatoes:
Toss in the finely chopped tomatoes and sauté for a minute, just until they start to soften and release their juices. -
Cooking the Okra:
Add the cut ladyfinger/okra (bhindi) to the pot, followed by the tamarind pulp extract, turmeric powder, jaggery, sambar powder, and salt. Stir well to coat the okra with the spices and tamarind mixture. -
Pressure Cooking:
Add 1/4 cup of water to the cooker. Close the lid and pressure cook the curry for 2 whistles. After the cooking time is up, allow the pressure to release naturally before opening the lid. -
Final Adjustments:
Once the pressure is released, open the cooker and taste the curry. Adjust the salt and seasoning to your preference. -
Serving:
Transfer the Bendakaya Pulusu to a serving bowl. Serve hot with steamed rice, alongside Andhra-style Palakura Vepudu (spinach stir fry), a Moong Sprouts Salad with grated carrots and cucumber, and a side of fresh curd (yogurt) for a complete Andhra-style meal.
Pro Tips:
- You can substitute jaggery with sugar, but jaggery gives a more authentic and deep flavor to the dish.
- For a more flavorful curry, you can add a bit more sambar powder or red chili powder based on your spice tolerance.
- If you do not have a pressure cooker, you can cook the curry in a regular pot, but it will take longer (approximately 25-30 minutes) to cook the okra until tender.
Nutritional Information (Approximate per serving):
- Calories: 180 kcal
- Carbohydrates: 38g
- Protein: 3g
- Fat: 5g
- Fiber: 7g
- Sugar: 7g
- Sodium: 450mg
This dish embodies the essence of Andhra cuisine with its perfect blend of tang, spice, and sweetness, making it a must-try for anyone looking to explore the rich culinary traditions of Southern India!
