Vendaikai (okra) Puli Kuzhambhu (Tirunelveli style)

Ingredients

Vendaikai (Okra) - 10 Nos. (washed & dried thoroughly)
Tamarind - 1 1/2 pods
Coconut - 1/4 of a whole coconut
Red chillies - 4
Cumin - 1/2 tsp
Big onion - 1/2 (or) equivalent small onions
Coriander powder - 1 tbsp
Red chilli powder - 1/2 tbsp
Turmeric powder - 1/4 tsp
Salt - To taste
Tomato - 1 (cut into 4)
Seasoning:
Oil - 3 tbsp
Mustard - 1/4 tsp
Urad dhal - 1/4 tsp
Onion - 2 tbsp
Curry leaves - 10 Nos.

Method

1. Grind coconut, red chillies and cumin to a fine paste along with necessary water.
2. To this, add onion and grind to a fine paste.
3. Soak tamarind in hot water for 10 min and extract tamarind juice.
4. Cut the okra into big bite - sized pieces.
5. In a pan,  add the grind masala, tamarind extract, the masala powders, salt and tomato slices along with necessary water to cook the masala.
6. In a frying pan, dry roast the cut vendaikai pieces (okra) at a medium heat for about 5 min(till all the water in the okra evaporates). Add them once the kuzhambhu starts to boil.
7. When the kuzhambhu is 3/4th done, do the seasoning. i.e In a frying pan, add oil. When hot, add the seasoning ingredients one after the other. Fry them till they turn brown and add to the kuzhambhu.
8. Let this simmer for about 5 - 10 min in a low heat till the required consistency is reached.
9. Serve with white rice. Can also be taken with idli / dosa occasionally.