Okra – 250 gms (cubed)
Small Onions – 15 (Sliced)
Tomato – 1 big (chopped)
Garlic – 4 pods (sliced)
Tamarind water – ½ cup
Kuzhambu Milagai Powder (or Sambar Powder) – 2 tsp
Turmeric Powder – 1/4 tsp
MAC Asafoetida – 1/4 tsp
Grated Coconut – 1/4 cup
Salt – to taste
Mustard seeds – 1/2 tsp
Fenugreek (Methi) seeds – ¼ tsp
Curry leaves – 1 string
Oil – 2 tbsp (preferably sesame oil or peanut oil)
Warm the kadai with oil. Add thalippu (tempering) ingredients to the hot oil – mustard seeds, fenugreek seeds and curry leaves.
Add the sliced onions, okra and garlic pieces. Sauté it to remove the stickiness of the okra pieces.
Add the chopped tomato and sauté it with salt, turmeric and kulambu milagai powder.(or sambar powder).
Add the tamarind water.
Let it cook for 10- 15 minutes on medium heat till the vegetable is cooked.
You can serve it at this stage without the coconut paste but I like to add it to get some thickness. Grind the coconut with some water to make a smooth paste.
Cook on low flame for another 10 minutes until oil separates.
Serve it with steamed rice and appalam.
Same recipe can be followed just with pearl onions, just garlic, with any vathal, with drumstick, brinjal etc.
Pulikulambu can be cooked without the ground coconut paste also (another variation).
Wash and dry the okra pieces completely before frying to avoid stickiness.
As I mentioned before, this curry tastes great with white rice. A simple sutta appalam is enough for accompaniment. You can make it special with some poriyal, varuval etc.
This okra curry can also be served with curd rice, khichadi, chapatti, idli or dosa.