Araithuvitta Vendaikai Puli Kuzhambu:

I dunno, how come I missed posting this recipe for such a long time. I have cooked it over a millions of time( bit exaggerating)…yeah, that’s the point…until, someone say its one of their favorite meal…I fail to make a mental note of it! So, the each time you see a regular recipe on the blog, don’t blame me!!! It was certainly appreciated by someone here:)

Ingredients:

Okra/lady’s finger – 1/4 kilo
Garlic 10-15 cloves, peeled and crushed
Purple onion 1 large finely chopped
Tomato 1 large crushed
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Jaggery 1-2 spoons
Tamarind – lemon size, extract the juice 2-4 cups
Sesame oil 1 table spoon.

To be Toasted and Powdered:

Rice 1 table spoon
Chana dal 2 spoons
Coriander seeds 1 table spoon
Cumin seeds 1/4 spoon
Dry red chilies 7
Curry leaves few
Fenugreek seeds 1/4 spoon
Asafoetida 1/4 spoon

For Tempering:

Sesame oil few spoons
Dry red chilies 3 crushed
Asafoetida 1 pinch
Chana-urid dal 1 spoon
Fenugreek seeds 1 pinch
Peppercorns 2-4
Cumin seeds 1 pinch
Mustard seeds 1/2 spoon
Thallippu vadagam 1-2 spoons
Curry leaves few.

Method:

In a wide wok, heat oil and stir-fry chopped okras briefly and set aside.

In the same wok, add remaining oil. Add garlic, onions and tomatoes. Fry real good.

Further add salt, jaggery, turmeric, chili powder and powdered spices too. Cover and cook briefly.

Then add tamarind extract and continue boiling. Once the curry consistency is achieved…add fried okra and continue cooking over low-medium heat.

When the oil shows up on the side, remove from heat.

Temper the spices separately and run the seasoning over the curry prepared.

Serve warm to go with your meals.