Thursday, August 15, 2013

Tangy Okra Curry/Vendaikkai Puli Curry

Ladies finger/Okra/Vendaikkai-15
Green chilly-1
Thick tamarind juice-1/4cup
Chilli powder-2 teaspoons
Mustard seeds-1/2teaspoon 
Urad dal-1/2teaspoon
Channa dal-1/2teaspoon

1.Wash and pat dry the okras. 
2.Trim the edges and chop them into small pieces. [Keep a tissue and wipe the knife after cutting each okra, this reduces the slimness of the okra while cooking]
3. Heat a tablespoon of oil and add the mustard seeds, let them pop. 
Then add the urad and channa dal, fry till they turn golden brown. 
Now add the okra, and continue cooking on medium low heat till the okra's are half cooked. say 5 to 6 minutes.
4. Chop the onion, green chilly and tomato. 
5. Add in the onion-green chilly-tomato-chilly powder-turmeric powder and salt to the okra. Sauté till the tomatoes become soft and mushy.
6. Now add the tamarind extract. Let it boil nicely.
7. Cook the okra curry till the tamarind water dries out. Keep stirring in between to avoid burning.
Finally add in the sugar and another tablespoon of oil, sauté the curry for few more minutes. 
8. Add in the grated coconut, mix everything well and put off the flame. [ adding coconut is optional. If you wanna keep the curry for few days, then take the required amount separately and add coconut to the immediate use.]
This curry[without coconut] keeps well for 2-3 days in room temperature and you can keep it up to a week or 10 days in refrigerator, always use dry spoons to serve the curry from fridge. It goes well with hot steamed rice, variety rices as well as roti. 


  1. //keeps well for 2-3 days in room temperature and you can keep it up to a week or 10 days in refrigerator// Have to cook 5 kg at once for that. ;)
    I love okra.

  2. Delicious and mouthwatering curry.

  3. Omg, two days back i made this curry..Love with rice very much.

  4. Delicious tempting curry...looks inviting.

  5. perfect with some curd rice.i love this pachadi


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