P. 1
My Homely Dhaba- Vegetarian Dishes

My Homely Dhaba- Vegetarian Dishes

|Views: 1,925|Likes:
Published by Nagesh Rao

More info:

Published by: Nagesh Rao on May 25, 2011
Copyright:Attribution Non-commercial


Read on Scribd mobile: iPhone, iPad and Android.
download as DOC, PDF, TXT or read online from Scribd
See more
See less





Pulusu aka stew is a typical Andhra preparation which is a tamarind based gravy dish that
provides a tangy flavor to vegetables, lentils (pappu pulusu), meat (mamsam pulusu) or
fish (chepala pulusu). Pulusu originates from the word ‘pulupu’, the tangy flavor of
tamarind or lemon. In our parts of Andhra, jaggery or sugar also make an appearance in
most pulusu preparations. Bendakaya pulusu is a simple recipe of okra cooked in
tamarind sauce where the flavor of okra is brought out well in this tangy gravy dish. The
simplicity and flavor of this dish is accentuated by the distinct tamarind tang and subtle
aroma of methi seeds and curry leaves.

Bendakaaya Pulusu – Lady’s finger cooked in tamarind gravy

Bendakaya Pulusu Recipe

Preparation: 30 mts

Serves 4-5 persons

Cuisine: Andhra



1/4 kg okra/bendakaya, wash, pat dry and cut into 1 1/2″ pieces

2 medium sized onions, finely chopped onions

1 tomato finely chopped

2 green chillis, slit lengthwise

10 curry leaves

1 tsp red chilli pwd (adjust)

1 tsp coriander pwd

1/4 tsp turmeric pwd

1 tsp jaggery, grated (adjust)

small lemon sized tamarind, extract pulp

salt to taste

coriander leaves for garnish (optional)

1 tbsp oil

For poppu/tempering/tadka:

1/2 tsp mustard seeds

big pinch methi seeds/menthulu/fenugreek seeds

few curry leaves

1 Heat oil in a pan. Add mustard seeds and let them pop, add methi and curry leaves toss
for a half a minute till the flavors come out and take care not to burn them.
2 Add the chopped onions and green chillis and saute for a minute. Add the okra pieces
and salt and combine. Cook on medium flame for 12-14 mts or till the onions and okra
are lightly browned.
3 Add chilli pwd, coriander pwd, turmeric pwd and salt and combine well. Add the

chopped tomatoes and cook further for another 4-5 mts.
4 Add the grated jaggery and tamarind pulp along with approx three cups of water. Bring
to a boil and reduce flame and cover with lid. Let it cook for 8-10 mts till the gravy
thickens slightly. Remember, ‘pulusu’ is a gravy dish and should be of a slightly watery
5 Once cooked, garnish with coriander leaves and serve hot with steamed rice

You're Reading a Free Preview

/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->