Vendakkai Pulikuzhambu (Okra/bhindi/ladies finger curry)

When it is puli kuzhambu(gravy with tamarind) I cook extra rice as our family loves to dive into the tangy spicy gravy.Best combination for this type of gravy is vadagam or kootu.This is a simple version of puli kuzhambu I cook during the hasty morninng schedules. Process might look longer in the words but when you cook its verrrry simpleJ

Vendakkai Pulikuzhambu(Okra/bhindi/ladies finger curry) Cuisine: Indian (south Indian/Tamil) Category: Side dish/gravy Serves: 4 Prep time: 25 Mins Cook time: 20 Mins Ingredients: 10 to 12 tender ladies finger 1 cup baby onions/shallots ½ cup garlic ½ tomato if big or 1 small tomato 3 tbsp sesame oil 1 tsp turmeric powder 2 tbsp sambar powder Salt as needed To soak: tamarind small lemon size tightly packed To grind: ½ cup coconut 1.5 tbsp sambar powder To temper: 1 tsp musturd seeds ½ tsp hing/asafetida 1 tsp fenugreek seeds 1 tsp jeera/cumin seeds 1 spring curry leaves Method: 1. Soak tamarind in warm water for 20 mins. Meanwhile, cut tomatoes and ladies finger into small desired size pieces. Peel and slit onions, garlic. Grind coconut and sambar powder to a fine paste with little water as we need to add water at the end to adjust the gravy consistency. 2. Heat 2 tbsp of oil in a wok and add items to temper. Once the musturd seeds splutter add curry leaves, onion and garlic.On a medium flame when onions turn transparent add tomatoes and saute until its soft and saucy. Add now ladies finger and fry for lets say 6-7 mins.(You can fry the ladies finger alone in a tbsp of oil ahead and add it now, which gives extra flavour to the curry). 3. Squeeze and strain thick tamarind pulp. Add the pulp to the fried vegetable mixture and sprinkle turmeric powder and salt. Stream in 1 cup of water and give it a quick stir. Put lid on wok and let it simmer 5mins till the tamarind’s raw smell leaves. 4. Now add the ground paste to the gravy and stir well. Adjust the consistency of gravy by adding water but not too much. Check for salt. 5. If you see the gravy starts to bubble then switch off flame. 6. Add 1 tbsp of sesame oil once you transfer the gravy to another vessel.

Method in pictures:

 

Serve with hot rice and applam/vadagam/kootu.

 Note :

Do not add more water to the gravy.

After you add the coconut paste do not over cook.

As we add tamarind the amount of tomatoes mentioned is enough for the gravy.

If you don't have sambar powder as alone then add chilli powder 1tbsp and coriander powder 2 tbsp.