The second Blog Hop Wednesday is here and this time my partner is Sangeetha of Sangeetha's Kitchen. It was my first visit to her blog and I directly went to the Recipe Index and got lost in the long list of yummy recipes. It was very difficult to choose a single dish to try, because there were many I liked. I was more attracted to the tamilnadu style recipes and finally decided to try Puli Kuzhambu. I have tasted this at 'Annachi' restaurant in Bangalore a few years ago and I still remember my taste buds relishing its tangy and spicy taste. In this recipe, Sangeetha has not added any vegetables, but she mentioned that Okra,Brinjal,Drumstick etc can be added. I decided to go with Okra. Me and my husband loved this kuzhambu and it was a treat to our taste buds...
Sambar onions/shallots - 8 to 10, peeled and sliced
Garlic - 6 to 8 cloves, peeled and chopped
Okra/Ladies Finger - 8 to 10 (optional).
Tamarind - a lemon sized ball
Tomato - 1 small, finely chopped
Turmeric powder - 1/4 tsp
Chilly powder - 1.5 tsp
Coriander powder - 2 tsp
Oil - 1 tbsp + 1 tsp for frying okra
Mustard seeds - 1/2 tsp
Fenugreek/Methi seeds - 1/2 tsp
Jeera/Cumin seeds - 1/2 tsp
Hing/Asafoetida - 1/4 tsp
Pepper corns - 3 nos
Sesame oil - 1 to 2 tsp (I didn't have it, so I used sunflower oil itself)
Curry leaves - 1 sprig
Salt to taste
1. Soak tamarind in warm water for 10-15 mins and extract the juice.
2. Trim the ends of okra and cut to 1 inch pieces. In a non stick pan, add 1tsp of oil and fry the okra peices for few mins till they are coated well with oil. Keep aside.
1. Heat 1 tbsp oil in a pan and splutter mustard and fenugreek seeds. Add jeera,hing and pepper corns and saute till you get the aroma.
2. Add onions,garlic and curry leaves and saute till onion becomes transparent. Add tomatoes and saute till they are soft.
3. Add turmeric,chilly and coriander powders and saute on low flame taking care not to burn it.
4. Add the tamarind juice, and 1 to 1.5 cups of warm water and bring to boil. Add salt to taste.
5. Cook on medium flame for about 10 minutes and the gravy thickens.
6. Now add the okra pieces and drizzle sesame oil and cook for few minutes. The oil starts appearing. As Okra takes very less time to cook, do not overcook as it turns mushy. Kuzhambu is ready, you may garnish with chopped coriander leaves
Serve with hot rice and pappad.
Also Sending to Herbs and Flowers - Garlic event hosted by Vardhini this month. Herbs and Flowers is a monthly event initiated by PJ of Seduce Your Tastebuds