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Bendakaya Pulusu

Bendakaya Pulusu

Course Main Course
Cuisine South Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • 250 gms Bendakayalu or Okra
  • 1 or 2 Onions
  • 1 cup Tamarind juice
  • 1 tsp Turmeric
  • 1 tbsp Chili powder
  • 1 tbsp Coriander powder
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1/2 tsp Fenugreek seeds
  • 1 sprig Curry Leaves
  • 1 small piece Jaggery (optional)
  • 1 tbsp Chopped Coriander leaves
  • 1 tbsp Salt or as per your taste
  • 2 tbsp Oil


  • Wash the bendakayalu throughly and cut them into pieces of an inch size.
    Bendakaya Pulusu
  • Heat oil in a deep vessel.
    Bendakaya Pulusu
  • When the oil is heat enough, add mustard seeds, cumin seeds, fenugreek seeds and curry leaves. Fry till curry leaves turns crisp.
    Bendakaya Pulusu
  • Add finely chopped onions and saute them till they are translucent. If you are using green chilies, add the slit green chilies along with onions.
    Bendakaya Pulusu
  • Add bendakayalu and saute for a minute.
    Bendakaya Pulusu
  • Now add turmeric, chili powder and coriander powder. 
    Bendakaya Pulusu
  • Mix well and fry for 3-4 mins.
    Bendakaya Pulusu
  • Now add tamarind juice, small piece of jaggery and mix well.
    Bendakaya Pulusu
  • Add 1 cup of water and salt, cover and cook until bendakayalu are soft and tender.
    Bendakaya Pulusu
  • Finally add chopped coriander leaves and cook for another minute or two.
    Bendakaya Pulusu
  • Bendakaya pulusu is ready to serve. Serve hot with with rice. It is a very good side dish for dal.
    Bendakaya Pulusu