Bendakaya pulusu (Okra)

February 1, 2008 at 6:26 am 3 comments

Okra (Bendakayalu) : 20 (Fresh looking okra)
Onion : 2 big size
Chana dal : 2
Tea spoonsUrad dal : 2 Tea spoons
Red chilli : 6 (Indian variety )
Coriander seeds : 1 Tea spoon
Turmeric powder : 1/4 spoon
Tamarind : Big size lemon or 8 to 10 flakes (To prepare tamarind juice)
Salt to taste
Jaggery : 20 grms.
Ginger pieces : 1 Tea spoon

Popu: 1/2 table spoon vegetable oil, curry leaves ,coriander leaves,red chilli 2, each pinch – cumin, mustard seeds.

1. Trim the ends and cut the okra into two inch pieces.

2. Cut onion into round thick pieces.

3. Roast chana dal, urad dal, red chilli and coriander seeds . Grind into powder.

4. Heat oil in a wide bowl over medium flame. Once the oil is hot add popu ingredients. Toast the popu.

5. Add ginger garlic and fry for a minute. After one minute add onion. When onion turns light brown, add okra pieces and turmeric. Stir it constantly. After two minutes add 1/2 cup of water and cover the pot and cook in simmer until the okra pieces are tender. Add tamarind juice and sesame seeds powder. Mix well.

6. Cover the pot with lid and cook it in slow heat for 10 minutes.

Turn off the flame. Garnish with coriander leaves.

Okra pulusu is ready to serve. This goes well with hot rice, curd rice or chapati.


Entry filed under: Pulusu.

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3 Comments Add your own

  • 1. noob  |  October 4, 2009 at 7:16 pm

    So… I should eat the jaggery.. right??

  • 2. Venkat@Life Insurance  |  July 1, 2010 at 2:44 pm

    Mouth watering thanks

  • 3. cynical  |  October 17, 2010 at 1:19 am

    Please include in the description aboout what to do with the jaggery and the chana dal powder. I assume jaggery was to be ground along with the urud dal,chana dal and then mixed in the pulusu.At what stage ?


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