Vendaikkai puli kuzhambu / Okra in tamarind sauce

There are numerous ways to make puli kuzhambu, a south Indian delicacy. This version is my Mom's..simple and tasty!
Ingredients
Ingredients
Vendaikkai/Okra -12
Small onions 7(or) Shallots -2
Green chilly -2
Tamarind juice- Little more than 1/4cup
Coriander powder-11/2teaspoon
Chilli powder- 1teaspoon
Turmericpowder-1/4teaspoon
Sugar-1/2teaspoon
Mustard seeds-1/2teaspoon
Oil
Salt
Few curry leaves and cilantro
To grind
Tomato(big)-1
Grated Coconut - 2 tablespoon

Method
Wash, pat dry the vendaikkai/okras, trim the edges, cut into 2" pieces and keep it aside.
Cut the onions and green chillies.
Heat  oil in a pan, add mustard seeds and let them splutter.
Add in the okra pieces, fry on medium heat for 5 minutes.

Add in the onion-green chilly-curry leaves, cook for few more minutes.

Add in the chilly powder-coriander powder-turmeric powder, toss it till the raw smell of the masala powders are gone. Add the tamarind juice and enough salt.

Grind the coconut and tomato into a fine paste.

Add it to the okra gravy. [I forgot to add the chilly and coriander powder in the above step, so added with this paste! ;) :)]

Add about a cup of water (or according to the desired consistency) and let it cook.

Once the oil oozes out from the kuzhambu, add in the sugar and cilantro, put off the flame.

Tangy and delicious vendaikkai puli kuzhambu is ready to serve.

 

It goes well with white rice, but you can enjoy it as a side dish for dosa as well.

Just a glance of the lunch..vendaikkai puli kuzhambu, rasam, carrot-beans poriyal.