Vendaikkai Puli Kuzhambu

Name: Vendaikkai Puli Kuzhambu
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 300 g okra (trimmed and cut into 2 inch pieces); 25 g tamarind (soaked in warm water and extract taken); 2 cup water (for tamarind extract and gravy); 12 pcs small onion (peeled); 6 pcs garlic (cloves, peeled); 1 pcs tomato (medium, chopped); 2 tbsp sesame oil; 0.5 tsp mustard seeds; 0.25 tsp fenugreek seeds; 2 pcs dried red chili; 10 pcs curry leaves; 1 pinch asafoetida; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 tsp sambar powder; 0.5 tsp jaggery (grated); 0.5 tsp salt

RATING

4.4/5(98)

TASTE SCORE

8/10

Tangy tamarind gravy with tender okra, warm spices, and a gentle sesame oil finish. This Tamil-style kuzhambu is bold, comforting, and made to be spooned over hot rice with a simple side.

PREP

15m

COOK

25m

SERVES

1 KATORI

259 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Soak the tamarind and prep the vegetables.
1.Soak tamarind in 1 cup warm water for 10 minutes.
2.Trim the okra and cut it into 2 inch pieces.
3.Peel the small onions and garlic, and chop the tomato.
4.Squeeze the tamarind well and strain the extract.
TIPDry the okra well before cutting so it cooks without turning slimy.
saute · ~6 min
Saute the okra.
Heat 1 tbsp sesame oil in a kadai over medium heat. Add the okra and cook for 5 to 6 minutes until lightly blistered and less sticky. Remove to a plate.
TIPDo not cover the pan while cooking okra or it will soften too quickly and get slimy.
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, dried red chili, curry leaves, and asafoetida.
4.Stir for a few seconds until fragrant.
TIPKeep the heat medium-low once fenugreek goes in so it does not turn bitter.
saute · ~8 min
Cook the onion, garlic, and tomato.
1.Add the small onions and garlic to the tempering.
2.Saute for 4 to 5 minutes until the onions soften and pick up light color.
3.Add the chopped tomato and cook until soft and pulpy.
4.Stir in turmeric powder, red chili powder, coriander powder, and sambar powder.
simmer · ~10 min
Simmer the kuzhambu.
1.Pour in the tamarind extract and the remaining 1 cup water.
2.Add salt and jaggery, then mix well.
3.Bring the gravy to a boil, then lower the heat.
4.Simmer for 8 to 10 minutes until the raw tamarind smell fades and the gravy slightly thickens.
simmer · ~5 min
Finish with the okra.
Add the sauteed okra back to the pan and simmer for 4 to 5 minutes so it absorbs the tangy gravy. Turn off the heat once the oil lightly rises on top.
TIPLet the kuzhambu rest for 10 minutes before serving for a deeper, rounder flavor.
serve
Serve the vendaikkai puli kuzhambu warm.

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 and sauté it uncovered to keep slime to a minimum.
2
Lightly blister the okra first and add it back only at the end so it stays tender, not mushy.
3
After adding tamarind extract, simmer until the raw sharp smell disappears; that is the key doneness cue.
4
Keep fenugreek on medium-low heat during tempering, because even slightly burnt seeds will make the kuzhambu bitter.
5
Let the kuzhambu rest for 10 to 15 minutes before serving so the okra absorbs the gravy and the flavors settle.
6
This kuzhambu tastes even better the next day; cool fully and refrigerate, then reheat gently without overboiling.

RECIPE VARIATIONS