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Vendakkai Puli Kulambu

Vendakkai Puli Kulambu | Ladies finger tamarind curry ( without coconut )

Dr. Monica
South Indian style curry made with okra and spices in a tamarind base.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish, Side Dish
Cuisine Indian
Servings 4
Calories 80 kcal

Ingredients
  

  • 250 g okra / ladies finger / vendakkai
  • 2 tbsp gingelly / sesame oil
  • ½ cup shallots
  • A sprig of curry leaves
  • 1 medium sized tomato
  • 1 tbsp tamarind pulp or tamarind extract from lemon sized tamarind
  • ½ tbsp jaggery or brown sugar
  • Coriander leaves for garnishing
  • Water as needed

Masala powders

  • ¼ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 ½ tsp coriander powder
  • Salt to taste

To temper

  • ½ tsp mustard seeds
  • ½ tsp chana dal
  • ½ tsp split urad dal
  • ½ tsp cumin seeds

Instructions
 

  • Chop okra / vendakkai pieces and fry them for a few minutes in oil to reduce the sliminess. Alternatively I have microwaved the okra pieces for around 6 minutes to reduce oil consumption.
  • Heat 2 tbsp oil in a pan and add mustard seeds.
  • Once the mustard seeds crackle, add chana da, urad dal & cumin seeds and saute till the dals are browned.
  • Now add chopped shallots and curry leaves. Saute for a few minutes.
  • After the onions are browned, add chopped tomatoes.
  • Cook the tomatoes till oil separates.
  • Now add the spice powders including salt, turmeric powder, red chilli powder and coriander powder and saute till the raw smell of masala powders ward off.
  • Add tamarind pulp or tamarind water. Add water according to your preferred consistency of the curry.
  • Add sugar / jaggery.
  • Bring the mixture to a boil and simmer for a few minutes.
  • Now add the fried okra pieces and cook for around 7 to 8 minutes in a low flame.
  • Garnish with coriander leaves.
  • Serve with steamed rice or roti !!

Notes

  • You can make this curry with bitter gourd and it is equally delicious.
  • Boil the curry for at least 7 to 8 minutes after adding tamarind or else the raw smell of the tamarind might linger.
  • I strongly suggest not to skip the addition of jaggery or brown sugar as the combination of shallots, tamarind and jaggery is not to miss. But you can reduce the amount of jaggery added according to your preference.
  • Use sesame oil for best taste.
  • Instead of red chilli powder and coriander powder you can add sambar powder, vathal kuzhambu powder or even any store bought puli kulambu powder.
Keyword Curry recipes