Vendakkai Puli Kulambu (Okra Tamarind Gravy) with Kerala Parippu Curry (Lentil Coconut Curry)

Name: Vendakkai Puli Kulambu (Okra Tamarind Gravy) with Kerala Parippu Curry (Lentil Coconut Curry)
Prep time: 15 min
Cook time: 33 min
Ingredients: 250 g Okra, sliced into 1-inch pieces; 2 tbsp Sesame Oil; 0.5 tsp Mustard Seeds; 0.25 tsp Fenugreek Seeds; 1 sprig Curry Leaves; 100 g Onion, finely chopped; 10 g Garlic, minced (approx. 2-3 cloves); 100 g Tomato, chopped; 0.5 tsp Turmeric Powder; 1 tbsp Coriander Powder; 1 tsp Red Chili Powder (adjust to taste); 0.5 tsp Cumin Powder; 2 tbsp Tamarind Paste (or pulp from 20g tamarind soaked in water); 200 ml Water; Salt to taste; 1 tsp Jaggery (optional, for balance); 100 g Toor Dal (split pigeon peas), washed; 300 ml Water (for cooking dal); 0.25 tsp Turmeric Powder; 50 g Grated Coconut; 1 Green Chili, roughly chopped; 0.5 tsp Cumin Seeds; 1 tbsp Coconut Oil; 0.5 tsp Mustard Seeds; 1 Dry Red Chili, broken; 1 sprig Curry Leaves; 50 g Shallots or small onion, finely sliced; Salt to taste

⏱️ 15m Prep🔥 33m Cook

Primary Dish

Vendakkai Puli Kulambu (Okra Tamarind Gravy)

Ingredients

• 250 g Okra, sliced into 1-inch pieces
• 2 tbsp Sesame Oil
• 0.5 tsp Mustard Seeds
• 0.25 tsp Fenugreek Seeds
• 1 sprig Curry Leaves
• 100 g Onion, finely chopped
• 10 g Garlic, minced (approx. 2-3 cloves)
• 100 g Tomato, chopped
• 0.5 tsp Turmeric Powder
• 1 tbsp Coriander Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 0.5 tsp Cumin Powder
• 2 tbsp Tamarind Paste (or pulp from 20g tamarind soaked in water)
• 200 ml Water
• Salt to taste
• 1 tsp Jaggery (optional, for balance)

Cooking Steps

Heat 1 tbsp sesame oil in a pan. Add sliced okra and sauté on medium-high heat until slightly browned and crisp, about 5 minutes. Set aside.

In the same pan, add the remaining 1 tbsp sesame oil. Add mustard seeds and fenugreek seeds. Once mustard seeds splutter, add curry leaves.

Add chopped onion and sauté until translucent, about 3-4 minutes. Then add minced garlic and sauté for 1 minute until fragrant.

Add chopped tomato and cook until softened, about 3 minutes.

Stir in turmeric powder, coriander powder, red chili powder, and cumin powder. Sauté for 1 minute until aromatic.

Add tamarind paste (or pulp) and water. Mix well and bring the gravy to a boil.

Reduce heat, add the sautéed okra, salt, and jaggery (if using). Simmer for 8-10 minutes until the gravy thickens to your desired consistency and the oil separates on top.

The Perfect Pairing

Kerala Parippu Curry (Lentil Coconut Curry)

Ingredients

• 100 g Toor Dal (split pigeon peas), washed
• 300 ml Water (for cooking dal)
• 0.25 tsp Turmeric Powder
• 50 g Grated Coconut
• 1 Green Chili, roughly chopped
• 0.5 tsp Cumin Seeds
• 1 tbsp Coconut Oil
• 0.5 tsp Mustard Seeds
• 1 Dry Red Chili, broken
• 1 sprig Curry Leaves
• 50 g Shallots or small onion, finely sliced
• Salt to taste

Cooking Steps

Wash the toor dal thoroughly. Combine dal, 300 ml water, and 0.25 tsp turmeric powder in a pressure cooker. Cook for 3-4 whistles (approx. 8-10 minutes) until dal is soft and well-cooked. Mash lightly with a spoon.

While the dal is cooking, blend grated coconut, green chili, and cumin seeds with a splash of water to form a smooth paste.

Add the coconut paste to the mashed dal and mix well. Bring to a gentle simmer for 2-3 minutes, stirring continuously to prevent sticking. Add salt to taste.

For tempering: Heat coconut oil in a small pan. Add mustard seeds. Once they splutter, add dry red chili and curry leaves. Add sliced shallots (or onion) and sauté until golden brown.

Pour the tempering over the simmering dal curry. Mix gently and serve hot.