This is one of the gravies we prepare quite often at home. It is simple, easy to make, and full of flavor. There is also another method of preparing Vendakkai Puli Kulambu that uses a ground masala paste for an additional layer of flavor.
Okra tastes wonderful in many different preparations, but this tamarind-based kulambu is one of my favorites. It requires only a few ingredients and is very easy to prepare.
Kongunadu cooking often uses simple spice combinations that allow the natural flavor of the vegetables to stand out. Vegetables such as ladies finger, ridge gourd, bottle gourd, bitter gourd, and snake gourd are commonly used in everyday cooking, especially when they are grown seasonally in home gardens or family farms.
Vendakkai Puli Kulambu / Okra Tamarind Gravy
Recipe Details
Gravy
Kongunadu
Sashi
25 minutes
2
Ingredients
- Ladies finger / Okra – 15–20
- Tamarind – 1 lemon-sized piece
- Tomato – 1
- Water – as needed to make about 1 1/2 cups tamarind-tomato extract
- Sesame oil – 3 tsp
- Mustard seeds – 1 tsp
- Dried red chili – 1
- Curry leaves – 1 sprig
- Asafoetida / Hing – a pinch
- Onion – 1/2 medium, chopped
- Homemade sambar powder – 1 tsp
- Salt – to taste
Preparation
- Wash the okra thoroughly and dry it well.
- Cut the okra into approximately 1-inch round pieces and spread them on a cutting board or plate. Allow them to air-dry for about 1 hour. This helps reduce the slimy texture while cooking.
- Soak the tamarind in warm water for about 30 minutes.
- Extract the tamarind juice and combine it with the tomato. Crush or blend the tomato into the tamarind extract and adjust with water to make approximately 1 1/2 cups of liquid.
- Chop the onion and keep it aside.
Cooking Instructions
- Heat the sesame oil in a pan over medium heat.
- Add the mustard seeds and allow them to splutter.
- Add the dried red chili, curry leaves, and asafoetida.
- Add the chopped onion and sauté until it becomes soft and translucent.
- Add the okra pieces and fry until they are lightly golden and no longer sticky.
- Add the prepared tamarind-tomato extract and salt. Mix well.
- Add the homemade sambar powder and stir well.
- Allow the kulambu to boil over medium heat for about 10–15 minutes, until the raw aroma of the tamarind and spices disappears and the gravy thickens slightly.
- Taste and adjust the salt if needed, then remove from the heat.
Tips
Dry the Okra: After cutting the okra, allowing it to air-dry for a while helps reduce its sliminess when fried.
Fry the Okra Well: Sauté the okra until it is lightly golden before adding the tamarind mixture. This improves both the texture and flavor.
Gravy Consistency: Simmer until the raw tamarind aroma disappears and the kulambu becomes slightly thick. Add a little water only if it becomes too thick.
Alternate Version: For a slightly richer variation, try the version made with a ground masala paste.
Serving Suggestion
Serve Vendakkai Puli Kulambu hot with steamed white rice. Vadam or papad makes an excellent side dish.
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