A classic Andhra-style okra stew featuring a perfect balance of tangy, spicy, and sweet notes. The okra is fried until crisp and then simmered in a flavorful tamarind gravy, making it a delicious companion to hot steamed rice.
Prep15 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup
217cal
3gprotein
21gcarbs
Ingredients
300 g Okra (Washed, thoroughly dried, and cut into 1-inch pieces)
25 g Tamarind (Seedless, about the size of a large lemon)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
About Bendakaya Pulusu, Steamed Basmati Rice and Roasted Papad
Tangy Bendakaya Pulusu with fluffy rice and crispy papad – a gut-friendly, comforting meal for your soul.
This hyderabadi dish is perfect for dinner. With 577.3299999999999 calories and 14.27g of protein per serving, it's a nutritious choice for your meal plan.
15gfat
0.5 tsp Urad Dal
0.5 tsp Chana Dal
2 Dried Red Chili (Broken in half)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Asafoetida
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Coriander Powder
1 tsp Sambar Powder (Optional, for extra depth of flavor)
1 tbsp Jaggery (Grated or powdered, adjust to taste)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the tamarind extract. Soak the tamarind in 1.5 cups of hot water for 15 minutes. Once softened, squeeze the tamarind with your fingers to release its pulp into the water. Strain the mixture through a fine-mesh sieve, pressing the solids to extract maximum juice. Discard the pulp and set the tamarind water aside.
2
Fry the okra. Heat 3 tbsp of oil in a wide, heavy-bottomed pan over medium heat. Add the chopped okra in a single layer. Fry for 10-12 minutes, stirring occasionally, until the sliminess disappears and the okra pieces are lightly browned and crisp at the edges. Remove the fried okra with a slotted spoon and set aside.
3
Prepare the tempering (popu/talimpu). In the same pan, add the remaining 1 tbsp of oil. Once hot, add the mustard seeds and let them splutter. Follow with cumin seeds, urad dal, chana dal, and broken dried red chilies. Sauté for about 45 seconds until the dals turn golden brown.
4
Sauté the aromatics. Add the curry leaves, crushed garlic, and asafoetida to the pan. Sauté for 30 seconds until fragrant. Then, add the chopped onions and slit green chilies. Cook for 3-4 minutes until the onions become soft and translucent.
5
Add spices and build the gravy. Lower the heat and add the turmeric powder, red chili powder, coriander powder, and optional sambar powder. Stir for 30 seconds to toast the spices. Immediately pour in the reserved tamarind water, add the jaggery and salt. Mix well and bring the mixture to a rolling boil over medium-high heat.
6
Simmer the pulusu. Once boiling, add the fried okra to the gravy. Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes. This allows the okra to absorb the flavors and the gravy to thicken slightly. The oil may start to separate at the edges, indicating it's well-cooked.
7
Garnish and serve. Turn off the heat and stir in the freshly chopped coriander leaves. Let the pulusu rest for at least 10 minutes before serving. This helps the flavors to meld beautifully. Serve hot with steamed rice and a dollop of ghee.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
