Tuesday, April 26, 2011

Vendakkai Puli Curry / Okra Tamarind Curry



    This is tamarind based vendakkai curry cooked with freshly grounded spices.this not 100% curry and 100% kuzhambu intermediate.but suits well with white rice and dosa.Amma Samayalla romba pidichathulla ethuvum onnu :) 
Nutritional Benefits of Okra: Okra is good for summer heat treatment.Okra's vitamin C is an antioxidant and anti-inflammatory, which curtail the development of asthma symptoms.Some information shows that eating okra lowers the risk of cataracts.Okra protects you from pimples and maintains smooth and beautiful skinOkra fiber is excellent for feeding the good bacteria (probiotics). This contributes to the health of the intestinal tract.



Ingredients

  1. Okra    1/2 lb
  2. Pearl onions    12-15 no.s
  3. Tomato   1 and 1/2 (chopped)
  4. Tamaind    small lime size pieces soaked in hot water for 20 min.
  5. Garlic    8-10 flakes
  6. Curry leaves    few
  7. turmeric powder    a pinch
  8. Coconut   1 tbsp(shredded)
  9. Salt    to taste
To dry roast and grind
  1. Dry red chillies     4-5 no.s
  2. Coriander seeds   2 tsp
  3. Fenugreek seeds/methi seeds    1/4 tsp
  4. Cumin seeds     1 tsp
  5. Chana dal     2 tsp
  6. Rice    1/2 tsp
  7. Hing   a pinch
To temper
  1. Sesame oil/oil     1 tbsp
  2. Mustard seeds    1/2 tsp
  3. cumin seeds    1/2 tsp
  4. Fenugreek seeds    10 no.s
  5. Pepper corns   2-3 no.s
  6. Hing   a pinch

Method
  • Wash,Wipe and cut the okra in to 1" thick and fry them in a pan using few drops of oil,till the moisture absorbs n turn little crisp and keep aside
  • Heat  a pan, and add the ingredients under "dry roast n grind" one by one and roast them lightly for 1-2 minutes ans allow to cool and grind it along with 1 tbsp shredded coconut and keep aside.
  • Extract the tamarind juice and keep aside.(If u use tamarind paste...add 1tsp of paste in 1/2 cup water and dissolve it completely.)
  • Heat oil in wok,add mustard and fenugreek seeds and wait till it pop,then add cumin seeds,pepper corns,hing and fry lightly and add curry leaves,onions and garlic ,saute nicely till the onion turns pink.
  • then add chopped tomatoes and saute till it become soft and add the grounded paste ,turmeric powder and stir well.fry the masala for 1 minute.
  • then add the tamarind juice ,enough salt and stir well.
  • Add enough water and adjust the consistency to medium thick and cook covered in medium heat.
  • When the tamarind gravy satrts boiling add the fried okra/vendakkai and cook for another 2minutes with lid closed.
  • After that turn off the stove and leave it for another few minutes to get settle and the oil floats on top of the curry.
  • And now the vendakkai puli curry is ready to serve for white rice with Appalam.
   
                                                      



14 comments:

  1. Tangy curry... Looks delicious and yummy:)
    Reva

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  2. Yumm tongue tickling puli curry..

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  3. WOW sangeetha never made okra this way...will try this out soon. Amma recipe supera irukku.

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  4. Lucking Very nice..:)i do bit diff style..:)

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  5. Love this araithu vitta puli kuzhambu, Mom's food are always the best

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  6. Sangeetha this recipe looks really good. i appreciate ur step by step effort in ur postings.Keep the work goin gr8:)

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  7. tangy n delicious gravy..love it!!

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  8. Thank you friends...Amma samayalnna chummava :)

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  9. I love okra and love it more knowing its benefits to the body.Curry look awesome.

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  10. This sounds like a yummy recipe! Somewhat like vethakozhambu but with garlic!

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  11. love this puli kozhumbu.. tangy. !

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  12. wow very delicious looking curry :) tempting me a lot !! :) lovely presentations and clicks dear :)

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  13. me and my friend tried this gravy and liked it very much ..i think some chilli powder can be added ..otherwise very nice ..

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    Replies
    1. thank for your feedback, thanks to your friend also, glad you both liked it too :) yep.,chilli powder can be added for more spice as my chilli variety was bit more spicy i did not add powder..

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