This Ladies finger tamarind kootu / vendakkai puli kootu tastes so delicious when had with hot hot steaming rice and goes well with idli, dosa and even chapathi too. This is a very simple recipe, the sourness from tamarind and the spiciness from green chilli, makes this dish tastes tangy and hot with added spices. It is different from the regular kootu varieties, as we don’t use coconut or curd. Let’s go to the recipe making…..
Recipe Cuisine: South Indian| Recipe Category: Side dish / Lunch Preparation + Cooking Time : 25 Mins | Serves : 2 to 3
Lady’s finger / Okra – 1/2 kg
Big Onion – 1
Tomato – 1
Green chilli – 3
Tamarind – 1 Small gooseberry sized
Turmeric Powder – 1/8 tsp
Sambar Powder / Kuzhambu milagai thool – 2 tsp
Salt – As Required
Rice Flour – 2 tsp
Coriander Leaves – 1 tblsp
Mustard Seeds – 1 tsp
Urad dal – 1/2 tsp
Jeera – 1 tsp
Curry Leaves – 1 sprig
Oil – 1/2 tblsp
1. Soak tamarind in hot water for 15 minutes, extract tamarind water and discard the pulp. Wash and chop okra into 1 inch pieces. Chop onion, tomato and slit green chilli’s. 2. Heat oil in a pan, add the okra and saute in medium flame till the sliminess in the okra leaves.3. In the same pan add oil and temper with the ingredients listed in the table ‘To temper’. 4. Add onion, green chilli and saute till it turns transparent. Then add tomato and saute again until mushy. 5. Now add turmeric powder, sambar powder and mix well. Then add the sauted okra’s.
6. Add salt and tamarind water. Cover it with a lid and cook for 2 to 3 minutes.
7. In a bowl add rice flour with little water and mix well to avoid lumps. Pour the rice flour water and cook for 2 more minutes, until it reaches a saucy consistency. Garnish with coriander leaves.
Serve this vendakkai puli kootu with hot rice and any sambar.
Vendakkai Puli Kootu
1. Always choose tender and fresh okra’s for this ladies finger tamarind kootu.
2. Adjust green chillies as per spiciness required. 3. Always saute okra, to get rid of sliminess in the veggie.
4. Tamarind quantity can be increased or decreased as per tanginess required. 5. Tamarind extract can be replaced with 1.5 tsp of tamarind paste. 6. Addition of rice flour is a must, to give thickness to the kootu. 7. The consistency of this vendakkai puli kootu, should be saucy only not watery.
8. Other veggies like yam, cluster beans, brinjal, banana flower can also be used.
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Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer cum photographer (with hubby’s help) of this blog. Read more…