Vendakkai Puli Kozhambu
A tangy Tamil-style okra curry with tamarind, tomatoes, and a gently spiced gravy. The okra is sautéed first so it stays tender without turning slimy, making this a comforting match for hot rice.
For 4 servings
- prep · ~10 min
Prepare the tamarind and okra.
1.Soak the tamarind in a little warm water for 10 minutes.2.Squeeze well and strain to make a smooth tamarind extract.3.Wash the okra, dry it completely, trim the ends, and cut into 2 inch pieces.TIPDry okra very well before cutting so the gravy stays smoother and less sticky. - saute · ~6 min
Sauté the okra.
Heat 1 tbsp sesame oil in a kadai over medium heat. Add the okra and sauté for 5 to 6 minutes until lightly blistered and less slimy, then remove to a plate.
- temper · ~1 min
Make the tempering.
1.Heat the remaining 1 tbsp sesame oil in the same kadai.2.Add mustard seeds and let them splutter.3.Add fenugreek seeds, curry leaves, and asafoetida.4.Stir for a few seconds until fragrant.TIPKeep the heat medium-low after adding fenugreek seeds so they do not turn bitter. - saute · ~8 min
Cook the shallots, garlic, and tomatoes.
1.Add shallots and garlic, and cook until the shallots soften and turn light golden.2.Add chopped tomatoes and cook until they break down well.3.Add sambar powder, turmeric powder, and red chili powder, and mix for 30 seconds. - simmer · ~10 min
Simmer the kozhambu.
Pour in the tamarind extract and remaining water. Add salt and jaggery, mix well, and bring to a steady simmer for 8 to 10 minutes until the raw tamarind smell fades.
- simmer · ~8 min
Finish with the okra.
Add the sautéed okra to the simmering gravy and cook for 6 to 8 minutes until the kozhambu thickens slightly and the okra is tender but still holds its shape.
TIPDo not overcook once the okra goes back in, or it can become too soft. - rest · ~10 min
Let the kozhambu rest for 10 minutes.
- serve
Serve hot with rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the okra completely dry before slicing; even a little moisture makes the gravy slimy.
- 2Sauté the okra in a single layer if possible so it blisters instead of steaming.
- 3Let the raw smell of tamarind cook off fully before adding the okra back to the kadai.
- 4Keep fenugreek seeds on medium-low heat; once dark brown, they turn the kozhambu bitter.
- 5Rest the kozhambu for 10 minutes before serving so the tangy, spicy flavors settle and deepen.
- 6This tastes even better the next day, so refrigerate and reheat gently for a more rounded gravy.
Adapt it for your goals.
Jain
Skip shallots, garlic, and asafoetida; increase tomatoes slightly and use more curry leaves for a simpler but still tangy puli kuzhambu.
low oilLow-oil
Use less sesame oil and sauté the okra in a wider pan over medium heat; the dish stays lighter while keeping the same tamarind-forward profile.
spicierSpicier
Add more red chili powder or a couple of dried red chilies in the tempering if you prefer a sharper, hotter kozhambu with rice.
with toor dalWith-toor-dal
Stir in a little cooked mashed toor dal toward the end for a slightly fuller body and a softer, more filling gravy.
Why this is on our healthy list.
Vegetable-Rich Main Dish
Okra, tomatoes, shallots, and garlic add plant-based fiber and everyday nutrients while keeping the curry satisfying.
Digestive Spice Support
Fenugreek, asafoetida, garlic, and curry leaves are traditional ingredients often used to make legume- and tamarind-based meals feel easier to digest.
Balanced Without Cream
The gravy gets body from okra, cooked tomatoes, and tamarind reduction rather than dairy or heavy cream.
Frequently asked questions
Dry the okra very well, sauté it first until lightly blistered, and only add it back after the tamarind gravy has simmered and lost its raw smell.
