Vendaikai (Okra) Puli Kootu Recipe
Vendaikai (Okra) Puli Kootu is a popular dish from Tamil Nadu that combines the earthy taste of ladyfinger (okra) with the tanginess of tamarind. This comforting and flavorful curry is perfect for a satisfying lunch when served with chapati, rice, or paratha. Packed with nutrients and vibrant flavors, it’s a delightful addition to your weekly meal rotation.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 15 pieces |
| Shallots | 10 pieces |
| Onion | 1 medium-sized |
| Garlic | 1 clove |
| Tomato | 1 medium-sized |
| Ginger Garlic Paste | 1/2 tablespoon |
| Tamarind (gooseberry-sized) | 1 piece |
| Red Chilli Powder | 1/2 teaspoon (adjustable) |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Mustard Seeds | 1/4 teaspoon |
| Sunflower Oil | 2 tablespoons |
| Curry Leaves | A few sprigs |
| Salt | To taste |
Preparation Time
| Preparation Time | 15 minutes |
|---|---|
| Cooking Time | 25 minutes |
| Total Time | 40 minutes |
| Servings | 6 servings |
Cuisine
- Tamil Nadu
Course
- Lunch
Diet
- Vegetarian
Instructions
-
Prepare the Okra
Begin by cleaning the okra (ladyfinger). Instead of washing them directly under water, use a wet cloth to wipe them down, as they tend to become slimy when wet. If you must wash them, ensure to dry them thoroughly with a cloth. Once dry, chop the okra into small pieces. -
-
Prepare Tamarind
Soak the tamarind in hot water for about 10-15 minutes. Once soaked, extract the tamarind juice and discard the pulp. Set the juice aside for later use. -
Temper the Spices
Heat 2 tablespoons of sunflower oil in a kadai (wok) over medium heat. Add 1/4 teaspoon of mustard seeds and 1/2 teaspoon of cumin seeds. Let them splutter for a few seconds. Then, add a few curry leaves and finely chopped garlic. Sauté for another 1-2 minutes until the garlic releases its aroma. -
Sauté Onions and Tomatoes
Add the chopped onions to the pan and sauté until they turn transparent. Next, add 1/2 tablespoon of ginger garlic paste and cook for another minute, allowing the flavors to meld together. Add the chopped tomato and cook until it becomes soft and mushy. -
Cook the Okra
Now, add the chopped okra to the pan and stir well. Fry the okra for about 5-6 minutes, allowing it to cook slightly and soften. The okra will release some of its moisture during this time. -
Add Tamarind Juice and Seasoning
Pour in the prepared tamarind juice and add salt to taste. Stir the mixture and let it simmer for 15-20 minutes, allowing the okra to cook thoroughly and the flavors to blend. Keep an eye on the consistency of the gravy. If you prefer a thicker curry, allow the water to reduce, or if you prefer a more soupy consistency, add a little more water to reach your desired texture. -
Final Touch
Once the okra is tender and the curry has reached your desired consistency, taste for seasoning and adjust if necessary. The tangy tamarind combined with the earthy okra creates a perfect balance of flavors. -
Serve
Serve this Vendaikai Puli Kootu hot with Whole Wheat Lachha Paratha, rice, or chapati for a fulfilling meal. The dish pairs beautifully with these sides, making it a wholesome and satisfying lunch.
Tips for a Perfect Vendaikai Puli Kootu:
- Okra Preparation: If you want to avoid the sliminess in okra, make sure to dry them thoroughly after washing or wipe them with a damp cloth before chopping.
- Adjusting Spice Levels: You can easily adjust the red chili powder to your preferred spice level. If you like it milder, use less or omit it altogether.
- Gravy Consistency: If you prefer a thicker gravy, let it simmer longer, or add less water. If you want a thinner consistency, feel free to add more water as needed.
This dish is a healthy, comforting, and nutrient-packed recipe perfect for a wholesome vegetarian lunch. Enjoy the authentic flavors of Tamil Nadu with this traditional, tangy okra curry!
