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A classic vegetarian Tamil curry featuring tender okra simmered in a tangy tamarind gravy. This Vendakkai Puli Kozhambu is spicy, flavorful, and the perfect comforting meal when served with hot rice.
For 4 servings
Prepare Tamarind & Vegetables
Sauté Okra
Temper Spices (Tadka)
A classic vegetarian Tamil curry featuring tender okra simmered in a tangy tamarind gravy. This Vendakkai Puli Kozhambu is spicy, flavorful, and the perfect comforting meal when served with hot rice.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 199.11 calories per serving with 3.98g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook Aromatics and Spices
Simmer the Gravy
Combine and Finish
Replace okra with other vegetables like brinjal (eggplant), drumsticks, or sundakkai (turkey berry). Adjust sautéing time as needed for the vegetable.
For a thicker, richer gravy, grind 1/4 cup of fresh grated coconut with a little water to a fine paste. Add this paste to the kozhambu during the last 5 minutes of simmering.
For a more robust flavor, dry roast and grind 1 tsp coriander seeds, 1/2 tsp cumin seeds, 1/4 tsp peppercorns, and 1/4 tsp fennel seeds. Add this fresh powder along with the other spice powders.
Okra is rich in dietary fiber and mucilage, which helps in smooth digestion, prevents constipation, and promotes a healthy gut microbiome.
Tamarind, tomatoes, and various spices used in this dish are loaded with antioxidants that help fight free radicals, reducing oxidative stress in the body.
Spices like turmeric (containing curcumin) and garlic have potent anti-inflammatory properties, which can help reduce inflammation in the body.
The presence of Vitamin C in okra and tomatoes, along with the beneficial compounds in spices, helps strengthen the immune system.
One serving (approximately 210g) contains around 180-220 calories, primarily from the oil, okra, and aromatics. This is an estimate and can vary based on the specific ingredients and oil quantity used.
Yes, it's quite healthy. Okra is a great source of fiber, vitamins C and K. Tamarind provides antioxidants, and spices like turmeric have anti-inflammatory properties. Using sesame oil adds healthy fats. It's a nutritious, plant-based curry.
The key is to ensure the okra is completely dry before you chop it. Any moisture will activate the mucilage (the slimy substance). Sautéing the okra separately in oil until the sliminess disappears before adding it to the gravy is the most crucial step.
Yes, you can substitute shallots with one medium-sized red or yellow onion, finely chopped. However, shallots (chinna vengayam) provide a unique, slightly sweeter, and more authentic flavor to the kozhambu.
Absolutely. Mix 1 to 1.5 tablespoons of thick tamarind paste in 1.5 cups of warm water to replace the lemon-sized ball of tamarind. Adjust the quantity based on the sourness of your paste.
Vendakkai Puli Kozhambu can be stored in an airtight container in the refrigerator for up to 3 days. The flavor often improves the next day. Reheat gently on the stovetop or in the microwave.
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