Bendakaya Pulusu
Tangy Andhra-style okra stew with tamarind, onion, and a lightly spiced jaggery balance. The okra is first cooked until less slimy, then simmered in a thin, flavorful gravy that goes beautifully with steamed rice.
For 4 servings
- prep · ~10 min
Soak the tamarind and prep the okra.
1.Soak the tamarind in a little warm water for 10 minutes.2.Squeeze and extract the pulp, then keep it aside.3.Wash the okra, dry it completely, trim the ends, and cut into 1 inch pieces.TIPDry okra well before cutting so the pulusu stays less slimy. - temper · ~1 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds, fenugreek seeds, dried red chili, and curry leaves.4.Cook for a few seconds until fragrant. - saute · ~10 min
Cook the okra and onions.
1.Add the okra and sauté for 6 to 8 minutes until the stickiness reduces.2.Add sliced onion and slit green chili.3.Cook until the onion softens and the okra is lightly cooked.TIPKeep the pan uncovered while cooking the okra so moisture can escape. - saute · ~4 min
Add tomato and spices.
1.Add chopped tomato and cook for 2 to 3 minutes until soft.2.Add turmeric powder, red chili powder, coriander powder, and salt.3.Mix well so the spices coat the okra evenly. - simmer · ~12 min
Simmer the pulusu.
Pour in the tamarind pulp and water, then add jaggery. Bring the pulusu to a gentle simmer and cook uncovered for 10 to 12 minutes, until the raw tamarind smell goes away and the gravy slightly thickens.
TIPDo not overcook after adding tamarind, or the okra can turn too soft. - garnish
Garnish with cilantro.
- serve
Serve hot with steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the okra completely dry before cutting; even a little surface water increases slime in pulusu.
- 2Use a wide pan and keep the okra uncovered while sautéing so moisture evaporates quickly.
- 3Let the mustard seeds fully splutter before adding the rest of the tempering for a deeper Andhra-style base.
- 4Add tamarind only after the okra is partly cooked; acid too early can keep it firmer and a bit slimier.
- 5Simmer until the raw tamarind smell disappears and the gravy turns glossy, not watery.
- 6Rest the pulusu for 10 minutes before serving so the tangy, spicy, and jaggery notes settle together.
- 7This dish tastes even better the next day; reheat gently so the okra pieces do not break down.
Adapt it for your goals.
Low-oil
Use 1 tablespoon oil and sauté the okra a little longer on medium heat; good if you want a lighter everyday pulusu.
spicier andhraSpicier-andhra
Increase red chili powder or add one more green chili for a hotter, more assertive rice-side stew.
garlicGarlic
Add a few sliced garlic cloves to the tempering for a more robust, homestyle flavor.
shallotShallot
Replace onion with small Indian shallots for a sweeter, more traditional pulusu profile.
Why this is on our healthy list.
Fiber-Rich Vegetables
Okra, onion, and tomato add fiber that helps make this rice pairing more satisfying and balanced.
Plant-Based Dish
This pulusu is naturally vegan and built from vegetables, spices, and tamarind rather than heavy dairy ingredients.
Phytonutrient-Packed Spices
Turmeric, curry leaves, cumin, coriander, and chilies contribute aromatic plant compounds along with flavor.
Frequently asked questions
Dry the okra thoroughly, cut it only after drying, and sauté it uncovered until the stickiness noticeably reduces before adding tamarind and water.
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