Coconut Milk Okra Tamarind Curry | தேங்காய் பால் வெண்டைக்காய் புளிக் குழம்பு | Thengai Paal Vendakkai Puli Kuzhambu

Ingredients :

Okra / Vendakkai - 250 gm (washed, wiped, 2" long chopped) Coconut Milk - 1 cup (thick) Tamarind Water - 1 cup Water - 1 cup Onion - 1 no (chopped) Tomato - 1 no (chopped) Garlic - 15 clove Green Chili - 2 no Red Chili Powder - 1 and 1/2 tsp Cumin Seeds Powder - 1 tsp Turmeric Powder - 1/4 tsp Fennugreek Seeds - 1/4 tsp Mustard Seeds - 1/4 tsp Urad Dal - 1/4 tsp Curry Leaves - 1 stk Gingelly Oil - 2 tbsp Salt to Taste.

Method :

Steps To Make Coconut Milk Okra Tamarind Curry : Temper mustard seeds and urad dal in hot oil. (Image 1) After splutter add onion, garlic and curry leaves, saute til the onion becomes light golden brown colour. (Image 2) Add okra / vendakkai and saute for about 2 to 3 minute in medium flame. (Image 3 & 4)

Add tomato and green chili, saute for few seconds. (Image 5) Add red chili powder, cumin seeds powder, turmeric powder and required salt, saute for about half a minute. (Image 6) Pour tamarind water and mix well. (Image 7) Pour coconut milk and mix well. (Image 8)

Pour water and mix well. (Image 9) Bring to boil and cook for 10 minute in medium flame. Also cook for 2 minute in simmer to separate the oil from the curry. Remove from the flame and add coriander leaves, mix well and ready to serve.

Serving Suggestion : Serve with Hard Boiled Egg and Pappad.