Thursday, 24 April 2014

Vendakai Puli Kuzhambu / Okra and shallots Gravy

Vendakai / Okra Puli Kuzhambu is a spicy gravy with tomato and coconut milk. We serve this gravy with steamed rice and side. This is my mom's recipe and she makes the best ever gravy. My husband loves okra in any form and especially this gravy prepared by mom. Please adjust red chilli powder since the gravy I prepared is too spicy and my kids did not eat it.



  • 250 Grams Okra cut length wise into 1 inch long pieces
  • 1 Medium sized onion chopped finely
  • 1 Cup Shallots peeled and washed
  • 1 Medium Sized tomato chopped finely
  • 2 Tablespoon Coriander powder
  • 1 and 1/2 Teaspoon Red Chilli Powder
  • 1/2 Teaspoon Turmeric Powder
  • 1/2 Cup thick coconut milk
  • 1/2 Cup Tamarind Pulp
  • 2 Tablespoon Oil
  • 1 Teaspoon Mustard Seeds
  • 1/2 Teaspoon Cumin Seeds
  • 1/2 Teaspoon Fenugreek Seeds
  • 5 Curry Leaves
  • a big pinch of asafoetida / Hing
  • salt to taste

Directions :


1. Heat 1/2 teaspoon oil in a frying pan and fry cut okra pieces on high flame for 5 minutes. Remove from the pan and place them on a paper towel and set aside

2. In a pan, heat remaining oil. When the oil is hot, add mustards seeds. When they splutter, add cumin seeds, fenugreek seeds, curry leaves and fry until curry leaves turn crispy and fenugreek seeds change color

3. Add onions and fry until onions are soft

4. Add tomatoes and fry until they are mushy

5. Add shallots and hing and fry for a minute

6. Add coriander powder, red chilli powder, turmeric powder with 1 tablespoon of water and fry nicely

7. Add tamarind extract, salt to taste and bring it to boil

8. Add fried okra pieces and cook for 5 to 8 minutes until the okra is half way cooked through

9. Add coconut milk and cook for 5 minutes

10. Switch off the flame and serve hot with steamed rice

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