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Bendakaya Pulusu

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Bendakaya Pulusu Recipe, Bhindi Khatti recipe, How To Make Bendakaya Pulusu Recipe

Bendakaya pulusu recipe An andhra style ladies finger - okra pulusu ( cooked in tamarind gravy) is made at home to serve with rice.

Bendakaya Pulusu food is really a traditional south Indian type Andhra area bendakaya pulusu  recipe or even a tamarind gravy which is made from bendakaya which is okra in English and bhindi in telugu. Pulusu or stew is actually a standard Andhra planning that is a tamarind dependent gravy recipe which offers a tangy taste to veggies, lentils. Pulusu arises from the term ‘pulupu&rsq... Read More..

About Recipe

Benda Kaya pulusu koora, Vendakai Vendai kulambu recipe, Dherasa Bhindi thok curry

How to make Bendakaya Pulusu

(15 ratings)
30 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
Bendakaya Pulusu
Author : Vahchef
Main Ingredient : Ladies Finger
Servings : 4 persons
Published date : December 01, 2016


Ingredients used in Bendakaya Pulusu
• Tamarind juice - 100 ml.
• Cumin powder - 1 teaspoons.
• Coriander powder - 1 teaspoons.
• Chilly powder - 1 tablespoons.
• Onions - 1 numbers.
• Hing - 1 pinch.
• Turmeric - 1/4 teaspoons.
• Curry leaves - 1 springs.
• Garlic - 5 numbers.
• Green chilly - 3 numbers.
• Fenugreek seeds - 1/4 teaspoons.
• Mustard seeds - 1/2 teaspoons.
• Red chilly whole - 3 numbers.
• Okra - 250 grams.
• Water - 50 ml.
• Coriander chopped - 1 bunch.
• Oil - 2 tablespoons.
• Jagerry (grated) - 1 tablespoons.
Method:
  1. Heat oil in a pan add whole red chilly, mustard seeds when mustard seeds crackle add fenugreek seeds, green chilly and garlic, curry leaves, turmeric powder, hing, toss for a half a minute till the flavors comes out,
  2. nbsp;add onions and okra (cut them into 1 inch size) salt, saute them.
  3. Add red chilly powder, coriander powder, cumin powder, tamarind juice, water mix it them and put the lid on and cook for 10 minutes in a slow flame till okra is tender.
  4. Add jagerry mix it well and garnish with coriander leaves put the lid on rest for 15 minutes after that serve this with rice.





Cooking with images Bhendi Ammbaa shaak, Okra launji dish, Bendekai Bende Huli





Articles


Bendakaya Pulusu food is really a traditional south Indian type Andhra area bendakaya pulusu  recipe or even a tamarind gravy which is made from bendakaya which is okra in English and bhindi in telugu. Pulusu or stew is actually a standard Andhra planning that is a tamarind dependent gravy recipe which offers a tangy taste to veggies, lentils. Pulusu arises from the term ‘pulupu’, the tangy taste of tamarind or lemon. Within our areas of Andhra, jaggery or sugar also turn up generally in most pulusu preparations. Bendakaya curry pulusu is an easy recipe of okra prepared in tamarind gravy in which the taste of okra is brought out properly within this tangy gravy recipe. The tranquility of and taste of the dish is highlighted by the unique tamarind tang and delicate fragrance of methi seeds and curry leaves.

 I've attempted numerous pulusu quality recipes which quality recipes flavor scrumptious and somebody that enjoys tangy taste in food will make them and also have it with hot rice. If someone involves south India tamarind gravy are mainly found and they're known as pulusu with veggies or we could possibly make all of them with non veg quality recipes such as chicken and fish. Pulusu or pulusu kura or koora is mainly made similarly all over the place and a few prefer to give tempering or tadka initially or some get it ready without providing tadka…

 They go flawlessly with steamed rice along with some fries. These can be produced in lots of versions and they're an excellent method to make various veggies. Together with tamarind gravy, pulusu also requires onions and chopped tomatoes which forms the gravy.

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comments

 


 
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  • profile image
  • kanan1525

    •  14  
    •  391  
    •  5  
   2013-05-31

once again first

 
  • profile image
  • Pinky

    •  14  
    •  391  
    •  5  
   2013-05-31

I will try....

 
  • profile image
  • Raúl González

    •  14  
    •  391  
    •  5  
   2013-05-31

Forth :(

 

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  • Pradeepa Ratnala

    •  14  
    •  391  
    •  5  
   2013-05-31

Should Bendakaya be fried before adding?

 
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  • Dinahhs3

    •  14  
    •  391  
    •  5  
   2013-05-31

I just looove everything you make

 
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  • pavan konduru

    •  14  
    •  391  
    •  5  
   2013-05-31

Using shallots instead of onions gives it a much better taste!!! What say vahche...


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  • ckinzalow

    •  14  
    •  391  
    •  5  
   2013-05-31

"myth" lol

 
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  • Seaventeares

    •  14  
    •  391  
    •  5  
   2013-05-31

I think the bendakaya is raw when added to the pan. That is why chef recommends...

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  • Preethy George

    •  14  
    •  391  
    •  5  
   2013-05-31

Easy to cook! Thank you chef!

 

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  • barkas mahesh

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    •  5  
   2013-06-01

u can add cumin and fenugreek powder it really tastes good sanjay garu....for gr...

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  • VOYAGEURS INTERNATIONAL

    •  14  
    •  391  
    •  5  
   2013-06-09

I like the way he gives recipes with his mouth watering continously...keep it up...

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  • lozoft9

    •  14  
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    •  5  
   2013-06-13

Bad idea. Par-cooking takes away the goo from the okra and the pulusu will come...


 


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