Vendakkai Puli Kuzhambu / Ladies Finger Puli Kulambu

Vendakkai Puli Kuzhambu / Okra in Tamarind Gravy

Recipe Details

Allow an additional 30 minutes for soaking the tamarind.

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Ingredients

Main Ingredient

• Okra / Ladies Finger / Vendakkai – 15–20

To Grind

• Coriander seeds – 3/4 tsp
• Cumin seeds – 1/2 tsp
• Black peppercorns – 3
• Dried red chilies – 2
• Garlic – 2 cloves
• Curry leaves – 1 sprig
• Onion – 1/4 medium
• Coconut – 3 tbsp

For the Kuzhambu

• Sesame oil – 3 tsp, divided
• Mustard seeds – 1 tsp
• Fenugreek seeds – 1 tsp
• Dried red chili – 1
• Curry leaves – 1 sprig
• Onion – 1/2 medium, chopped
• Tomato – 1, chopped
• Turmeric powder – 1 tsp
• Aachi Kulambu Milagai Powder or homemade curry masala powder – 1 tsp
• Salt – to taste
• Tamarind – 1 lemon-sized ball
• Water – 1 1/2 cups, for preparing the tamarind extract

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Preparation

1. Wash and dry the okra thoroughly, then cut into approximately 1-inch pieces.
2. Soak the tamarind in 1 1/2 cups warm water for about 30 minutes.
3. Squeeze well and strain to prepare the tamarind extract. Keep aside.
4. Heat a small amount of the measured sesame oil in a pan.
5. Add the coriander seeds, cumin seeds, black peppercorns, dried red chilies, garlic, curry leaves, onion, and coconut listed under “To Grind.”
6. Fry briefly until aromatic, then remove from the heat and allow the mixture to cool.
7. Grind the roasted ingredients into a fine paste, adding only a little water if needed.
8. Chop the onion and tomato and keep them ready.

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Cooking Instructions

1. Heat about 1 teaspoon of the measured sesame oil in a small pan.
2. Add the chopped okra and sauté over medium heat for about 5–10 minutes, until it loses most of its sliminess and develops a few lightly golden edges.
3. Remove the okra and keep aside.
4. Heat the remaining sesame oil in another pan over medium heat.
5. Add the mustard seeds and fenugreek seeds.
6. When the mustard begins to splutter, add the dried red chili and curry leaves.
7. Add the chopped onion and sauté until soft and translucent.
8. Add the chopped tomato and cook until it begins to soften.
9. Add the sautéed okra, ground masala paste, turmeric powder, kulambu milagai powder, and salt.
10. Mix well and cook for a few minutes so the masala coats the okra.
11. Pour in the prepared 1 1/2 cups tamarind extract.
12. Bring the kuzhambu to a boil, then simmer for about 10–15 minutes, or until the raw tamarind flavor mellows, the okra is tender, and the gravy thickens.
13. Taste and adjust the salt if needed.
14. Remove from the heat once the kuzhambu reaches your preferred consistency.

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Tips

Dry the Okra Well: Make sure the okra is completely dry before cutting and frying. Excess moisture can increase sliminess.

Sauté the Okra First: Frying the okra separately before adding it to the tamarind gravy helps it hold its shape and reduces the slimy texture.

Freshly Ground Masala: The freshly roasted coriander, cumin, pepper, chilies, garlic, curry leaves, onion, and coconut give this kuzhambu its characteristic Kongunadu-style aroma.

Fenugreek: Avoid burning the fenugreek seeds during tempering, as they can become bitter.

Gravy Consistency: Simmer uncovered for a little longer if you prefer a thicker kuzhambu. If it becomes too thick, add a small amount of hot water as needed.

Serving Suggestion

Serve Vendakkai Puli Kuzhambu with hot steamed white rice or curd rice. Vadam and appalam / papad make excellent accompaniments.

Recipe Source: From my mother-in-law.