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.
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.