Vendakkai Puli Kuzhambu

The Kerala Bhindi Curry also known as the Vendakkai Puli Kuzhambu is a tangy and spicy curry made from okras also known as lady's fingers. The curry is cooked in a tamarind and tomato curry base and flavored with baby onions, fenugreek seeds, coriander powder and curry leaves.  Course : Lunch Ingridients : 1 cup Tamarind Water 1 tablespoon Coconut Oil 1 teaspoon Mustard seeds (Rai/ Kadugu) 2 sprig Curry leaves 1/2 teaspoon Methi Seeds (Fenugreek Seeds) 2 Dry Red Chillies 10 Shallots , quartered 4 cloves Garlic , roughly chopped 200 grams Bhindi (Lady Finger/Okra) 3 Homemade tomato puree 1/2 teaspoon Turmeric powder (Haldi) 1 teaspoon Red Chilli powder 2 teaspoons Coriander Powder (Dhania) Salt , to taste  Oil , as required Instructions To begin making the Vendakkai Puli Kuzhambu (Kerala Style Bhindi Curry) first get all the ingredients ready and keep aside. Make the tamarind water according to instructions and keep aside.To begin, heat oil in a saucepan on medium heat. Add the mustard seeds and allow them to crackle. Add the fenugreek seeds, red chillies and curry leaves and roast them for a few seconds. Add the onions and garlic and saute them until the onions have turned translucent.Finally add the chopped vendakkai (okra) and stir fry until it becomes slightly soft and cooked.Once the vendakkai is cooked a little, add the tomato puree, turmeric powder, red chili powder, coriander powder and the tamarind water. Add a little more water is required to adjust the consistency of the Kuzhambu.Add salt to taste and give the mixture a stir. Bring the Vendakkai Puli Kuzhambu to a brisk boil.Once it comes to a boil, turn the heat to low, cover the pan with the lid slightly ajar and simmer for about 10 minutes until the curry thickens and the vendakkai is cooked through.Once done, turn off the heat and serve the Vendakkai Puli Kuzhambu along with a hot bowl of steamed rice and ghee for a delicious Sunday lunch meal.