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A tangy and spicy okra curry from the coastal region of Karnataka. Tender okra is simmered in a flavorful gravy made with tamarind, coconut, and roasted spices, creating a perfect side dish for steamed rice.
For 4 servings
Roast the Spices
Prepare the Masala Paste
Sauté the Okra
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A tangy and spicy okra curry from the coastal region of Karnataka. Tender okra is simmered in a flavorful gravy made with tamarind, coconut, and roasted spices, creating a perfect side dish for steamed rice.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 260.66 calories per serving with 4.52g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Gravy Base
Cook the Curry
Simmer and Finish
This Puli Munchi base works well with other vegetables. Try it with eggplant (brinjal), potatoes, or even chickpeas.
For a richer, creamier gravy, you can add a tablespoon of cashew nuts or poppy seeds while grinding the masala paste.
Add boiled and shelled prawns or small pieces of fish along with the okra for a non-vegetarian version, a common practice in coastal Karnataka.
Okra is an excellent source of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness, supporting weight management.
The use of fresh coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of healthy fat that can be a good source of energy.
Spices like turmeric (containing curcumin), coriander, and cumin are known for their potent anti-inflammatory and antioxidant properties, which help combat oxidative stress in the body.
This dish is a good source of Vitamin C and K from okra, iron from jaggery, and manganese from coconut and spices, contributing to overall health and immunity.
The key is to ensure the okra is completely dry before you cut it. Wash and pat it dry thoroughly. Sautéing the okra in oil before adding it to the gravy also helps cook off the slime and maintain its texture.
Yes, you can. Use about 1.5 to 2 teaspoons of store-bought tamarind paste as a substitute for the 20g tamarind block. You may need to adjust the quantity based on the concentration of your paste.
It is traditionally served as a main side dish with steamed rice, especially boiled rice (Kucchige Akki). It also pairs wonderfully with soft rice crepes like Neer Dosa or chapati.
Yes, it is quite healthy. Okra is a great source of fiber, vitamins, and minerals. The use of coconut provides healthy fats, and spices like turmeric have anti-inflammatory properties. The dish is plant-based and balanced.
One serving of Bendekai Puli Munchi (approximately 1 cup or 245g) contains around 260 calories. The majority of the calories come from the coconut and coconut oil.
Yes, this curry stores well. You can refrigerate it in an airtight container for up to 2-3 days. The flavors often deepen overnight, making it even more delicious the next day. Reheat gently on the stovetop.