Vendakkai Puli Mandi with Steamed Basmati Rice

Instructions

1. 1

   Preparation (15 mins)

   • Wash the okra and pat them completely dry with a kitchen towel. This is crucial to prevent sliminess. Trim the ends and cut into 1-inch pieces.
   • Soak the tamarind in 1.5 cups of warm water for 15 minutes. Squeeze the pulp thoroughly to extract the juice, then strain it through a fine-mesh sieve. Discard the pulp and seeds.
   • Peel the sambar onions and lightly crush the peeled garlic cloves.
2. 2

   Sauté Okra (10 mins)

   • Heat 2 tablespoons of sesame oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the cut okra and sauté for 8-10 minutes, stirring occasionally. Cook until the okra is lightly browned at the edges and the slimy texture has disappeared.
   • Remove the fried okra from the pan and set it aside on a plate.
3. 3

   Temper Spices (2 mins)

   • In the same pan, add the remaining 1 tablespoon of sesame oil.
   • Once the oil is hot, add the mustard seeds and allow them to splutter completely.
   • Add the urad dal and fenugreek seeds. Sauté until the urad dal turns a light golden brown.
   • Add the broken dried red chillies, curry leaves, and asafoetida. Sauté for about 30 seconds until the curry leaves are crisp and aromatic.
4. 4

   Build the Gravy Base (10 mins)

   • Add the whole sambar onions and crushed garlic to the pan. Sauté for 4-5 minutes until the onions become soft and translucent.
   • Reduce the heat to low. Add the turmeric powder, red chilli powder, and coriander powder. Stir continuously for 30-45 seconds until fragrant, ensuring the spices do not burn.
   • Immediately pour in the prepared tamarind extract and add salt. Increase the heat to medium and bring the mixture to a boil.
   • Let it cook for 5-7 minutes, uncovered, until the raw smell of the tamarind has gone.
5. 5

   Thicken and Finish (8 mins)

   • Pour in the rice water (arisi mandi) and add the powdered jaggery. Stir well to combine.
   • Allow the gravy to simmer for another 5 minutes. It will thicken to a luscious consistency.
   • Gently add the pre-fried okra back into the gravy. Mix carefully and let it simmer for 2-3 minutes, allowing the okra to absorb the flavors.
   • Turn off the heat. Let the curry rest for 10 minutes before serving for the flavors to meld. Serve hot with steamed rice.