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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.
For 4 servings
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.
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.
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.
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.
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.
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.
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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.
This andhra recipe takes 45 minutes to prepare and yields 4 servings. At 217.32 calories per serving with 3.04g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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.
Add drumstick pieces or small cubes of pumpkin along with the onions for a mixed vegetable pulusu. Adjust simmering time accordingly.
For a thicker, more protein-rich version, add 2-3 tablespoons of cooked toor dal (pigeon peas) to the gravy while it simmers.
Stir in 2 tablespoons of coconut milk or a tablespoon of ground coconut paste in the last 5 minutes of cooking for a richer, creamier texture.
This pulusu base works wonderfully with other vegetables. Try it with brinjal (Vankaya Pulusu) or bottle gourd (Sorakaya Pulusu).
Okra is an excellent source of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness, contributing to better gut health.
Tamarind is rich in polyphenols, which act as powerful antioxidants. Along with spices like turmeric, they help protect the body against oxidative stress and inflammation.
The dish contains various vitamins and minerals from vegetables and spices. Okra is a good source of Vitamin C and K, which are essential for supporting a healthy immune system.
The key is to ensure the okra is completely dry before you chop it. Wash it well in advance and pat it dry with a cloth or paper towel. Frying it in oil over medium heat until it's lightly browned, as mentioned in the recipe, is the most effective way to remove any residual sliminess.
Yes, it can be a healthy dish. Okra is rich in fiber, vitamins C and K. Tamarind provides antioxidants. The spices used have various health benefits. To make it healthier, you can reduce the amount of oil and jaggery used.
One serving of Bendakaya Pulusu (approximately 1 cup or 215g) contains around 180-220 calories. The exact count depends on the amount of oil and jaggery used.
Absolutely. For a 'satvik' or no onion/no garlic version, simply skip the onions and garlic. The dish will still be flavorful due to the tamarind, jaggery, and other spices.
You can use brown sugar, coconut sugar, or even a little bit of regular white sugar as a substitute. Start with a smaller amount and adjust to taste, as the sweetness levels may vary.
Bendakaya Pulusu stores well in an airtight container in the refrigerator for up to 3 days. In fact, the flavor often deepens and tastes even better the next day.