Sour Okra curry or Puli Kulambu as its called in Southern
India is a delicious curry. It is tangy and spicy and goes well with plain
steamed rice. This is one of the traditional curries that is made at least once
a week in a Tamil home. Okra can be substituted with Indian eggplant, potato, Indian
yam, bitter melon, and several other vegetables. Fish can also be used in this
curry without any vegetables.
This curry tastes excellent when eaten on the next day its
made. The hot and sour flavors need time to meld together.
If you are looking for a very traditional recipe this is the
one. Each family has its own recipe for Sambar powder which is an important
ingredient in this recipe. The hotness of the Sambar powder can vary from mild
to very hot. Therefore, adjust the quantity of Sambar powder in this recipe to
suit your personal taste. Follow likewise with the chili powder and tamarind
paste too.
Some people like to add a small piece of palm sugar or half
a teaspoon of white sugar in this curry towards the end just to balance the
flavors. Usually I do not add it but feel free to use sugar if you like.
Ingredients:
Okra ½ lb
Oil 1 tbsp
Wash, dry thoroughly and cut okra into 1-inch pieces. Heat a
tablespoon of oil in a pan and fry the okra until it changes color and you see
brown flecks on the skin.
To grind into a paste:
·
Chopped Onions ½ cup
·
Chopped tomato 1
·
Grated Coconut ½ cup
·
Sambar powder 2 tsps
·
Garlic cloves 2
·
Oil 1 tbsp
Heat a tablespoon of oil in a pan and fry the garlic cloves
and onions until translucent. Add the tomatoes and fry for 30 seconds. Now add
the coconut and fry for another forty-five seconds. Switch off the heat and add
the sambar powder to the onion mix. Cool and grind into a fine paste using some
water.
For
Curry:
·
Chopped Onions ¼ cup
·
Garlic cloves 5
·
Mustard seeds ¼ tsp
·
Fenugreek seeds, a pinch
·
Curry leaves few
·
Tamarind paste 2 tsps
·
Chili powder to taste
·
Salt to taste
·
Oil 2 tbsps
Heat 2 tablespoons of oil in a pan. Add the mustard seeds.
Allow them to pop. Then add the fenugreek. Fry for ten seconds. Add the onion and
curry leaves and fry for 30 seconds. Add
the ground paste and cook for a minute stirring often to prevent sticking. Add
the fried okra, ½ a cup of water, salt and tamarind paste to the pan. Give a
good mix. Add chili powder if you need more heat. Cook until okra is soft and
tender.
Serve with plain steamed rice.
For a video version of this recipe visit:
www.youtube.com/watch?v=kkQwtCT7KRg
www.youtube.com/watch?v=kkQwtCT7KRg