Vendakkai Puli Kulambu

This tangy (puli) curry with vendakkai (okra) can’t be beaten. Your lunch will be a lot more tastier once you try this kulambu over hot rice.

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Vendakkai Puli Kulambu

This tangy curry with okra can't be beaten. Your lunch will be a lot more tastier once you try this kulambu over hot rice.

Course: Curry, Side Dish

Cuisine: Indian

Servings: 6

Ingredients

• 4 cups okra (chopped)
• 1 medium onion (chopped)
• 10 garlic cloves
• 1 medium tomato (chopped)
• 10 curry leaves
• 1 small marble sized tamarind (soaked in ½ cup water)
• 2 tbsp rice flour
• 2-3 cups water
• 4 tbsp gingelly oil
• ½ tsp turmeric powder
• 2 tsp sambar powder
• 1 tsp coriander powder
• 2 tsp Kulambu chili powder (I used Achi Masala's Kulambu Chili Powder)
• 1 tsp chili powder (adjust to taste)
• 1 tsp mustard seeds
• 1 tsp urad dhal
• ¼ tsp methi seeds
• ⅛ tsp asafoetida (also known as hing or perungayam)
• salt to taste

Instructions

• Heat oil in a pan. Once hot, add mustard seeds, urad dhal and asafoetida.
• Once mustard seeds crackle, add onions and garlic. Saute for 3-4 minutes. The raw smell should fade.
• Add okra and saute until the okra is no longer sticky.
• Then, add turmeric powder, sambar powder, coriander powder, kulambu chili powder and chili powder. Mix well.
• Add the chopped tomatoes and salt. Saute until soft.
• Pour in the tamarind extract and 2 cups of water. Mix well.
• Add curry leaves and boil for 5 minutes.
• In a bowl, mix rice flour in ¼ cup water. Add this to the kulambu.
• Boil for 5 minutes. Add 1 tbsp oil and boil for 2 more minutes.
• Adjust spice, salt and kulambu consistency as needed.
• Once the okra is well cooked, remove from heat and serve hot with rice.