Okra/Vendakka/Ladies finger- 10 nos , cut into 1 inch long pieces
Grated coconut – 1/2 cup
Onion – 2 medium sized , chopped
Coriander seeds – 2 tbsp
Cumin seeds – ½ tsp
Red chilli powder – 2 tsp
Turmeric powder– ½ tsp
Fenugreek seeds – 1/4 tsp
Tamarind – A small lemon size ball soaked in 1 cup water
Coconut oil – 3 tsp.
For the tempering/tadka:
Mustard seeds – 1 tsp
Fenugreek seeds – ¼ tsp
Dried red chillies – 2 – 3 nos.
Shallots/Cheriya ulli/ sambar onions – 6-7 nos. (finely chopped)
Coconut oil – 1 tbsp.
Curry leaves – 2 sprigs
Sauté grated coconut, fenugreek, cumin, coriander, red chilli powder in 1 tsp coconut oil, till the coconut is nicely dried. Let it cool and grind it into a fine paste.
In a separate pan add 2 tsps. of coconut oil and sauté the onions and the ladies finger together, till the onions turn golden brown and the ladies finger are slightly cooked.
Add tamarind juice, turmeric and salt.When this comes to a boil, add the ground paste and continue boiling for 4-5 mins.
Prepare a tadka of mustard seeds, fenugreek seeds, finely chopped shallots, red chilly and curry leaves and add this to the dish.
Hot, spicy Vendakka Puli is ready ( Like the Kerala fish curry, even this tastes better the next day! )
– Courtesy Maya Pillai Kartha