Vendakkai Puli Kuzhambu

Ingredients

• - 250g okra
• - Lemon-sized tamarind
• - 2 tomatoes
• - 15 pearl onions
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1 tsp red chilli powder
• - 2 tsp coriander powder
• - 1/4 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste

Method

1. Prepare okra: Wash 200g vendakkai (okra). Dry completely and slice into 1.5-cm rounds.
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. Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water 15 minutes. Extract pulp and strain.
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. 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. Add tamarind water: Pour tamarind water. Add salt. Bring to a boil.
7. Simmer: Cook on medium heat 10-12 minutes until kuzhambu thickens.
8. Add fried okra: Add the pre-fried okra. Stir gently — fried okra is not slimy.
9. Cook together: Simmer 5 more minutes. The okra will absorb the tamarind flavour.
10. Serve: Adjust salt. Vendakkai puli kuzhambu should be thick and deeply tangy. Serve with steamed rice and a dry poriyal.