VENDAKKAI PULI KOOTU – Okra with Groundnut / Lady’s Finger Tamarind Kootu
Vendakkai puli kootu is one of the common recipe at my home. It can be prepared using either peanut, channa or chickpea with lady’s Finger. It is slightly tangy in taste. This goes well with rice and chapati.
SERVING SUGGESTION :
- Serve as side dish for rasam / thuvaiyal / sambar with rice.
- Serve with Chapati.
AUTHOR : Dimple CUISINE : Tamil Nadu
COURSE : Side Dish YIELD :3-4 Servings
- Okra / Lady’s Finger / Vendakkai – around 2 cups (chopped)
- Sesame oil – 1 Tbsp
- Peanut / Ground nut – 1/3 cup
- Salt – as needed
- Shallots/ Baby onion – 10
- Tomato – 1 medium size
- Curry leaves – 1 String
- Garlic – 5
- Turmeric – 1/4 Tsp
- Red chilli powder – 1/2 Tbsp
- Coriander powder – 1/2 Tbsp
- Tamarind – gooseberry size
For Tempering :
- Sesame Oil – 2 Tbsp
- Mustard seeds – 1 Tsp
- Fenugreek – 1/4 Tsp
- Red Chilli – 2
For Grinding :
- Coconut sliced/grated – 1/4 cup
- Cumin – 1 Tsp
- Black Pepper – 1/2 Tsp
- Soak peanut in warm water for 30 min and pressure cook it for 3 whistles.
- Wash, dry and cut Lady’s Finger into medium size pieces.
- Roughly chop onion, tomato.
- Grind coconut paste with given ingredients. (optional – adding a piece of onion and tomato while grinding tastes better)
- Soak tamarind in warm water for 15 min. Extract juice and remove pulp.
- Heat a pan. Add oil. Add chopped Lady’s Finger. Saute until it looses its stickiness. Takes 4-5 min. Transfer it to a plate.
- In the same pan add oil for tempering. Add mustard seeds. When it starts spluttering, add fenugreek and red chillies. Saute for 30 sec.
- Add garlic and onion. Saute for a min.
- Add curry leaves and tomatoes. Cook until tomatoes become soft.
- Add turmeric, red chilli powder, salt and coriander powder. Add little water to prevent it from burning at the bottom. (I missed picture for this step)
- Cover with a lid and cook until there is no raw spice smell. Add tamarind juice.
- Let it come to a boil. Add cooked peanut and lady’s finger.
- Combine everything and cook for 3 min.
- Add the coconut paste and mix well. Simmer it for 2-3 min.
- Sprinkle a tbsp of sesame oil on the top and turn off the heat.
- If you are using channa or chickpea soak it overnight or for 8 hours.
- Using sesame oil gives good flavour to this recipe. You can use other cooking oil also.
- Adjust water while adding tamarind extract. Remember your dish will get little bit thick even after you turn of the heat. So add accordingly.
- If you are preparing for chapati, make it little bit gravy consistency.
Do try this recipe at home and let me know how it turned out for you. Share your comments down below in the comment section.
Step by Step Procedure with pictures :