Vendakkai Puli Kootu
Okra tamarind kootu — fresh okra (vendakkai) cut into rounds and fried in sesame oil until the sliminess evaporates and the pieces are lightly browned at the edges, then added to cooked toor dal and a tamarind base seasoned with sambar powder and simmered until thick. A coconut-cumin paste is optionally added at the end. The dry-frying of the okra before adding it to the dal is the essential step that prevents the characteristic slimy texture; under-fried okra will make the kootu stringy. The combination of tamarind's sourness with okra's subtle flavour and the dal's richness is a specific Tamil Brahmin taste that differs from the plain okra curries of North India. Eaten mixed into rice as a semi-dry, thick preparation.
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Recipe
Ingredients
| 200 grams | vendakkai (okra) |
| 1 cup | toor dal (pigeon peas) |
| 1 small | tamarind ball |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | sambar powder |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | urad dal |
| 1 pinch | asafoetida |
| 1 sprig | curry leaves |
| 2 tablespoons | coconut oil |
| 1 | red chili |
| — | salt to taste |
| 2 cups | water |
Instructions
- 1 Wash and soak the toor dal in water for 20 minutes.
- 2 Soak the tamarind in warm water and extract the juice.
- 3 Wash and cut the vendakkai (okra) into 1-inch pieces.
- 4 In a pot, add the soaked toor dal, turmeric powder, and 2 cups of water. Cook until the dal is soft.
- 5 In a separate pan, heat coconut oil and add mustard seeds. Once they splutter, add urad dal, red chili, and asafoetida.
- 6 Add the curry leaves and vendakkai to the pan and sauté until the vendakkai is cooked and no longer slimy.
- 7 Add the cooked dal, tamarind extract, sambar powder, and salt to the pan. Mix well.
- 8 Allow the mixture to simmer for 10 minutes until the flavors meld together.
- 9 Serve hot with rice or as a side dish.
Tips
Ensure the okra is dry before cutting to reduce sliminess.