Vendaikai (Okra) Puli Kootu – A Delicious and Tangy Tamil Nadu Specialty
Introduction:
Vendaikai (Okra) Puli Kootu is a flavorful and hearty dish from Tamil Nadu, India, known for its unique combination of tender okra, tangy tamarind, and aromatic spices. This vegetarian curry is perfect for a wholesome lunch, often served with rice and sambhar (lentil stew), making it a well-rounded, satisfying meal. The dish balances the mild sweetness of okra with the tartness of tamarind and the heat from red chili powder, all enriched by the depth of traditional South Indian seasonings. If you’re looking to explore Tamil cuisine, this vibrant dish is a must-try!
Servings: 6
Cuisine: Tamil Nadu
Course: Lunch
Diet: Vegetarian
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Okra (Vendaikai/ Bhindi) | 15 pieces |
| Small Onions (chopped) | 10 small onions |
| Large Onion (chopped) | 1 onion |
| Garlic | 1 clove |
| Tomato | 1 medium-sized |
| Ginger-Garlic Paste | 1/2 tablespoon |
| Tamarind (about the size of an Amla) | 1 piece |
| Red Chili Powder | 1/2 teaspoon |
| Cumin Seeds | 1/2 teaspoon |
| Mustard Seeds | 1/4 teaspoon |
| Curry Leaves | A few sprigs |
| Oil | 2 tablespoons |
| Salt | To taste |
Instructions:
-
Prep the Okra (Vendaikai):
Start by washing the okra thoroughly and drying them completely with a clean kitchen towel. This is a crucial step as moisture can make the okra slimy during cooking. Once dried, chop the okra into small, bite-sized pieces and set aside. -
Soak the Tamarind:
Place the tamarind in a small bowl of warm water and soak it for about 10-15 minutes. After soaking, extract the tamarind juice by pressing the pulp with your fingers and straining it to remove any fibers. -
Cook the Seasonings:
Heat the oil in a deep pan or kadhai over medium heat. Once the oil is hot, add the mustard seeds and cumin seeds. Let them splutter for about 30 seconds, releasing their aromatic flavors. -
Add the Aromatics:
Add the curry leaves and crushed garlic to the pan. Sauté for a few seconds until the garlic becomes fragrant. Now, add the finely chopped onions (both small and large) to the pan and sauté until they soften and turn golden brown. -
Incorporate the Ginger-Garlic Paste:
Stir in the ginger-garlic paste and cook for another minute, allowing the paste to blend with the onions and release its flavors. -
Cook the Tomatoes:
Add the chopped tomato to the pan and cook until it softens and becomes mushy, releasing its juices. This will create a nice base for the curry. -
Add the Okra:
Once the tomato is soft, add the chopped okra to the pan. Stir well to combine and cook for about 5 minutes, letting the okra absorb all the flavors. Stir occasionally to prevent burning. -
Season the Dish:
Sprinkle the red chili powder and salt over the okra mixture. Stir well, ensuring that the spices are evenly distributed. Let the okra cook for another 3-4 minutes. -
Add the Tamarind Water:
Pour the tamarind juice into the pan. Mix everything together and cook for an additional 3-4 minutes. The tamarind gives the dish its signature tangy flavor, which perfectly balances the heat from the chili powder. -
Final Taste Check:
Taste the curry and adjust the salt and spices as needed. If you want a stronger tang, you can add more tamarind water. -
Serve Hot:
Serve the Vendaikai Puli Kootu hot, paired with steamed rice and a side of sambhar (South Indian lentil stew). This dish can also be enjoyed with roti or chapati for a complete meal.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~120 kcal |
| Protein | 2g |
| Carbohydrates | 20g |
| Fat | 6g |
| Fiber | 4g |
| Sodium | ~150mg |
Tips & Variations:
- For a Richer Flavor: You can add a teaspoon of grated coconut or coconut milk at the end for a richer, creamier texture.
- Spice Level: Adjust the amount of red chili powder based on your spice preference. You can also add some green chilies for extra heat.
- Tamarind Substitute: If tamarind is not available, you can use lemon juice or a bit of dry mango powder (amchur) for a similar tangy flavor.
- Veggie Variations: You can add other vegetables like carrots or beans to make the dish more colorful and nutritious.
Why You’ll Love This Recipe:
Vendaikai (Okra) Puli Kootu is a delightful South Indian dish that offers a burst of flavors from the tangy tamarind, aromatic spices, and tender okra. It’s easy to make, healthy, and perfect for a wholesome lunch. Whether you’re a fan of Tamil Nadu cuisine or new to it, this recipe will surely become a favorite in your meal rotation. So, gather your ingredients and savor this traditional, comforting dish that celebrates the bold, vibrant flavors of South India!
