Vendakkai Puli Kozhambu

Name: Vendakkai Puli Kozhambu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 300 g okra (washed well, dried fully, trimmed and cut into 2 inch pieces); 25 g tamarind (soaked in warm water and extracted); 2 cup water (for tamarind extract and gravy); 2 tbsp sesame oil; 0.5 tsp mustard seeds; 0.25 tsp fenugreek seeds; 10 pcs curry leaves; 1 pinch asafoetida; 12 pcs shallot (peeled); 6 pcs garlic (cloves, peeled); 2 pcs tomato (medium, chopped); 2 tsp sambar powder; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp jaggery (grated); 0.5 tsp salt

RATING

4.4/5(85)

TASTE SCORE

8/10

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.

PREP

15m

COOK

30m

SERVES

1 KATORI

187 cal

SERVINGS

METHOD · 8 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the okra completely dry before slicing; even a little moisture makes the gravy slimy.
2
Sauté the okra in a single layer if possible so it blisters instead of steaming.
3
Let the raw smell of tamarind cook off fully before adding the okra back to the kadai.
4
Keep fenugreek seeds on medium-low heat; once dark brown, they turn the kozhambu bitter.
5
Rest the kozhambu for 10 minutes before serving so the tangy, spicy flavors settle and deepen.
6
This tastes even better the next day, so refrigerate and reheat gently for a more rounded gravy.

RECIPE VARIATIONS

Adapt it for your goals.

jain

Jain

Skip shallots, garlic, and asafoetida; increase tomatoes slightly and use more curry leaves for a simpler but still tangy puli kuzhambu.

low oil

Low-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.

spicier

Spicier

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 dal

With-toor-dal

Stir in a little cooked mashed toor dal toward the end for a slightly fuller body and a softer, more filling gravy.

HEALTH BENEFITS

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.

✓