Vendakkai kara kuzhambu is also called as Bhindi pulusu is one of the very popular pulusu in South India. It is easy to prepare and delicious. This Bhindi Pulusu is a South Indian tangy tamarind gravy which goes well with rice.
Preparation time – 10 minutes
Cooking time – 20 minutes
Serves – 4
Ingredients:
Vendakkai/Bindi/Okra – 250 grams cut into 1 inch pieces
Small onion – 1 chopped into pieces
Small tomato – 1 cut into pieces
Tamarind – one small lemon size
Coriander powder – 3 tsp
Chili powder – 1 tsp or as per your taste
OR you can use 2 tsp of Sambar powder instead of coriander & chili powders
Turmeric powder – 1/4 tsp
Oil – 3 tbsp
For grinding:
Grated coconut – 3 tbsp
Roasted channa dal/ pottu kadalai – 1 tbsp
For seasoning:
Mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp
Curry leaves – few
Dry red chilies – 2
Method:
1. Soak tamarind in water. Heat 2 tbsp of oil in a pan. Add chopped vendakkai / bhindi, fry until the stickiness goes from the vegetable. Now add the chopped onions and fry for few minutes. Then add chopped tomatoes into the pan. Fry until the tomatoes gets slightly smashed.
2. Now squeeze the tamarind and extract the juice. Add this tamarind extract into the pan. Add coriander powder,chili powder and turmeric powder along with a cup of water. Add salt as per your taste. Let it boil for at least 10 minutes on a medium heat. Grind the coconut and the roasted chana dal and add it to the gravy. Let it boil for few minutes. Turn off the stove.
3. In a small pan add 1 tbsp of oil. When the oil is hot add the mustard seeds and allow it to splutter. Now add the urad dal, red chilies and curry leaves and saute for 30 sec. Add the tempered ingredients to the gravy and mix it.
Delicious vendakkai Kara kuzhambu / bindi curry is ready to serve with rice.