Vendakkai Puli Kozhambu
A classic vegetarian Tamil curry featuring tender okra simmered in a tangy tamarind gravy. This Vendakkai Puli Kozhambu is spicy, flavorful, and the perfect comforting meal when served with hot rice.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Prepare Tamarind & Vegetables
- b.Soak the tamarind in 1.5 cups of warm water for 15 minutes.
- c.Squeeze well to extract the juice, then strain the liquid through a fine-mesh sieve, discarding the pulp.
- d.While the tamarind soaks, wash and thoroughly pat dry the okra. Trim the ends and cut into 1-inch pieces.
- e.Finely chop the shallots, tomato, and garlic cloves.
- 2
Step 2
- a.Sauté Okra
- b.Heat 1 tbsp of sesame oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the cut okra and sauté for 7-8 minutes, stirring occasionally, until the slimy texture disappears and the edges are lightly browned.
- d.Remove the cooked okra from the pan and set it aside.
- 3
Step 3
- a.Temper Spices (Tadka)
- b.In the same pan, heat the remaining 2 tbsp of sesame oil.
- c.Once hot, add the mustard seeds and allow them to splutter completely.
- d.Add the urad dal, fenugreek seeds, and broken dried red chilies. Sauté for 30 seconds until the dal turns light golden.
- e.Add the curry leaves and asafoetida, and stir for another 10 seconds until fragrant.
- 4
Step 4
- a.Cook Aromatics and Spices
- b.Add the chopped shallots and garlic to the pan. Sauté for 3-4 minutes until the shallots become soft and translucent.
- c.Add the chopped tomato and cook for 4-5 minutes, stirring until it turns soft and mushy.
- d.Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and sambar powder.
- e.Stir and cook for 1 minute until the raw smell of the spices fades, ensuring they do not burn.
- 5
Step 5
- a.Simmer the Gravy
- b.Pour the prepared tamarind extract into the pan. Add salt and powdered jaggery.
- c.Mix everything well and bring the gravy to a boil over medium heat.
- d.Once it boils, reduce the heat and let it simmer for 8-10 minutes. This allows the gravy to thicken slightly and cooks out the raw flavor of the tamarind.
- 6
Step 6
- a.Combine and Finish
- b.Add the sautéed okra back into the simmering gravy.
- c.Stir gently and let it cook for another 5-6 minutes on low heat, allowing the okra to absorb the flavors of the kozhambu.
- d.Turn off the heat. Let the kozhambu rest for at least 15-20 minutes before serving for the flavors to meld together.
- e.Serve hot with steamed rice and a dollop of ghee or sesame oil.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure okra is completely dry before chopping to minimize sliminess.
- 2Sautéing the okra separately is the key to keeping it firm and not mushy in the gravy.
- 3Don't boil the gravy on high heat after adding tamarind water, as it can turn bitter. A steady simmer is best.
- 4Adding a small piece of jaggery is crucial to balance the tanginess of the tamarind and round out the flavors.
- 5For the most authentic taste, use Indian sesame oil (gingelly/nallennai), which has a distinct nutty aroma.
- 6This kozhambu tastes even better the next day as the flavors deepen and mature.
Adapt it for your goals.
Vegetable Swap
Replace okra with other vegetables like brinjal (eggplant), drumsticks, or sundakkai (turkey berry). Adjust sautéing time as needed for the vegetable.
Creamier GravyCreamier Gravy
For a thicker, richer gravy, grind 1/4 cup of fresh grated coconut with a little water to a fine paste. Add this paste to the kozhambu during the last 5 minutes of simmering.
Chettinad StyleChettinad Style
For a more robust flavor, dry roast and grind 1 tsp coriander seeds, 1/2 tsp cumin seeds, 1/4 tsp peppercorns, and 1/4 tsp fennel seeds. Add this fresh powder along with the other spice powders.
Why this is on our healthy list.
Aids Digestion
Okra is rich in dietary fiber and mucilage, which helps in smooth digestion, prevents constipation, and promotes a healthy gut microbiome.
Rich in Antioxidants
Tamarind, tomatoes, and various spices used in this dish are loaded with antioxidants that help fight free radicals, reducing oxidative stress in the body.
Anti-Inflammatory Properties
Spices like turmeric (containing curcumin) and garlic have potent anti-inflammatory properties, which can help reduce inflammation in the body.
Boosts Immunity
The presence of Vitamin C in okra and tomatoes, along with the beneficial compounds in spices, helps strengthen the immune system.
Frequently asked questions
One serving (approximately 210g) contains around 180-220 calories, primarily from the oil, okra, and aromatics. This is an estimate and can vary based on the specific ingredients and oil quantity used.