Vendakkai Puli Kuzhambu

Method

1. 1

   Prepare okra: Wash 200g vendakkai (okra). Dry completely and slice into 1.5-cm rounds.

2. 2

   Fry okra: Heat 3 tbsp sesame oil. Fry okra rounds on high heat 6-8 minutes until completely dry and slightly golden. Set aside.

3. 3

   Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water 15 minutes. Extract pulp and strain.

4. 4

   Make base: In the same oil add 1 tsp mustard seeds — when they pop add 10 sliced shallots, 5 garlic cloves and 1 sprig curry leaves. Fry 8 minutes until golden.

5. 5

   Add spice powders: Add 1.5 tsp red chilli powder, 1.5 tsp coriander powder, half tsp cumin powder and half tsp turmeric. Fry 2 minutes.

6. 6

   Add tamarind water: Pour tamarind water. Add salt. Bring to a boil.

7. 7

   Simmer: Cook on medium heat 10-12 minutes until kuzhambu thickens.

8. 8

   Add fried okra: Add the pre-fried okra. Stir gently — fried okra is not slimy.

9. 9

   Cook together: Simmer 5 more minutes. The okra will absorb the tamarind flavour.

10. 10

    Serve: Adjust salt. Vendakkai puli kuzhambu should be thick and deeply tangy. Serve with steamed rice and a dry poriyal.