Tangy Kerala Vendakkai Puli Kuzhambu (Okra Curry)

Vendakkai Puli Kuzhambu – A Tangy Kerala Bhindi Curry

If you’re craving a flavorful, spicy curry that perfectly balances tanginess and heat, the Vendakkai Puli Kuzhambu (Kerala Bhindi Curry) is the dish for you. This rich, tangy curry is made from bhindi (ladyfinger/okra), cooked in a beautiful tamarind and tomato base with a host of aromatic spices. Whether you’re familiar with the vibrant cuisine of Tamil Nadu or are looking to try something new, this dish is a perfect addition to your lunch menu.

Perfectly spiced and bursting with flavor, this curry brings together shallots, garlic, and baby onions to enhance the taste of the okra. With the tempering of mustard seeds, curry leaves, and the lovely aroma of fenugreek and coriander powder, this vegetarian delight is sure to please everyone at the table. Pair it with hot steamed rice and ghee for a comforting meal.

Ingredients

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Course: Lunch

Cuisine: Tamil Nadu

Diet: Vegetarian

Instructions

1. Prep the Ingredients
   Start by preparing the ingredients for your Vendakkai Puli Kuzhambu. Soak the tamarind to extract the tamarind water, and set it aside. Quarter the shallots, chop the garlic roughly, and slice the bhindi (okra) into bite-sized pieces. Keep everything ready.

2. Tempering the Spices
   Heat the coconut oil in a medium-sized saucepan over medium heat. Once the oil is hot, add mustard seeds and allow them to crackle. This will release their unique flavor into the oil. Add fenugreek seeds, dry red chillies, and curry leaves. Roast these for a few seconds until they release their wonderful aroma.

3. Sauté the Aromatics
   Add the shallots and garlic to the pan, sautéing them until the onions turn translucent, releasing their sweetness. This will form the base flavor for your curry.

4. Cooking the Bhindi (Okra)
   Next, add the chopped bhindi (okra) to the pan. Stir-fry the okra for a few minutes, allowing it to soften and begin cooking. This step helps the okra retain its texture and prevents it from becoming too slimy.

5. Adding the Tomato and Spices
   Once the okra has softened a little, add tomato puree, turmeric powder, red chili powder, and coriander powder. Mix the spices and puree well with the other ingredients. This creates a flavorful base for the curry.

6. Adding Tamarind Water
   Pour in the prepared tamarind water and stir. At this point, you can adjust the consistency by adding more water if necessary. Add salt to taste. Let the mixture come to a boil, stirring occasionally.

7. Simmer and Cook
   Once the curry starts to boil, reduce the heat to low and cover the pan, leaving the lid slightly ajar. Let the curry simmer for 10 minutes. This allows the flavors to meld together and ensures the okra is cooked through. The curry will thicken slightly during this time.

8. Serving
   Once the curry has reached the right consistency and the okra is tender, turn off the heat. Serve your delicious Vendakkai Puli Kuzhambu hot with a steaming bowl of rice and a dollop of ghee for the perfect Kerala-style meal.

Tips and Variations

• Thickening the Curry: If you prefer a thicker consistency, you can simmer the curry a little longer or add a small amount of ground coconut.
• Spicier Option: Increase the amount of red chili powder or add fresh green chilies for a more intense heat.
• Vegetable Variations: While okra is the star of this dish, you can also try adding other vegetables like eggplant or pumpkin for a delightful twist.

Enjoy this Vendakkai Puli Kuzhambu for a satisfying and flavorful vegetarian meal! The balance of tanginess, spice, and earthiness from the spices makes it an unforgettable curry experience.