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Home » Food » Curries/ Gravies » Vendakkai Puli Kuzhambu | Okra in Tamarind Gravy

Vendakkai Puli Kuzhambu | Okra in Tamarind Gravy

by Jiya Jesh · Updated on July 15, 2022 Curries/ Gravies| South Indian Recipes

Vendakkai puli kuzhambu recipe is okra or bhindi in a tangy tamarind and coconut curry. Its a South Indian recipe that is served with rice.

When not making okra sabzi, I make this recipe, where okras get all the flavor from the gravy. Its a simple recipe that is flavorful and tastes delicious.

This dish is best eaten with rice and appalam or papad.

Vendakkai Puli Kuzhambu | Okra in Tamarind Gravy Recipe

Vendakkai Puli Kuzhambu recipe

Category:Main
Cuisine:South Indian
Author:Jiya Jesh
Serves:2-3
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
okras in a tangy and spicy tamarind and coconut based gravy.

Ingredients

  • 8-10 okras / vendakkai / bhindi
  • 1 onion large
  • 1 tomato medium-sized
  • Small lemon-sized tamarind
  • 2 green chillies
  • 1/2 cup grated coconut
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/4 tsp turmeric powder
  • 1 tsp red chilli powder
  • 2 tbsp coriander powder
  • 1/2 tsp fenugreek seeds / vendhayam
  • A pinch of asafoetida
  • A few curry leaves
  • Salt to taste

Instructions

  1. Wash okras and pat them dry. Cut off the ends of the okras and chop them into around 1 inch pieces.
  2. Soak tamarind in 1/2 cup water. Extract tamarind juice and keep aside.
  3. Chop onion and tomato finely. Slit green chillies.
  4. Grind grated coconut along with cumin seeds and 10-12 curry leaves. Make a fine paste by adding water.
  5. Heat 2 tsp oil in a pan. Add chopped okras and fry them on medium flame till they slightly start changing color to brown.
  6. Remove and keep aside.
  7. In another pan, heat 1 tbsp oil. Add mustard seeds and when they splutter add asafoetida, fenugreek seeds and curry leaves.
  8. Saute for a second and add the chopped onion and green chillies.
  9. Fry till onion turns light brown.
  10. Now add chopped tomato along with salt, turmeric powder, red chilli powder and coriander powder.
  11. Saute on low flame for 2 minutes.
  12. Add the cooked okra along with the tamarind extract and 1.5 cups water.
  13. Mix well and let this come to a boil. Once the curry comes to a boil, lower the flame and let it cook for 10 minutes.
  14. Finally, add the coconut paste and mix well.
  15. Let this simmer for 4-5 minutes. Remove from heat and vendakkai puli kuzhambu gravy is ready to be served!

 

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