## Vendaikai (Okra) Puli Kootu Recipe (Tamil Nadu Style) – Easy & Delicious Recipe
Discover how to make a delicious and authentic **Vendaikai (Okra) Puli Kootu Recipe** with this easy-to-follow recipe. A traditional **Tamil Nadu Lunch**, this dish is **Vegetarian** and perfect for any occasion.
**Yields:** 6 servings
**Prep time:** 15 minutes
**Cook time:** 25 minutes
**Total time:** 40 minutes
**Cuisine:** Tamil Nadu
**Course:** Lunch
**Diet:** Vegetarian
### Ingredients for Vendaikai (Okra) Puli Kootu Recipe:
* 15 Bhindi (Lady Finger/Okra)
* 10 Shallots
* 1 Onion
* 1 Garlic
* 1 Tomato
* 1/2 tablespoon Ginger Garlic Paste
* 1 Tamarind – gooseberry sized
* 1/2 teaspoon Red Chilli powder – adjustable
* 1/2 teaspoon Cumin seeds (Jeera)
* 1/4 teaspoon Mustard seeds
* 2 tablespoon Sunflower Oil
* Curry leaves – few
* Salt – to taste
### Step-by-Step Instructions to Make Vendaikai (Okra) Puli Kootu Recipe:
1. To begin with theVendaikai (Okra) Puli Kootu Recipe, first Clean lady’s finger and chop them to small pieces.
2. Use wet cloth or wet issue to clean lady’s finger.
3. Do not wash them in water as they tend to stick.
4. In case of washing them with water, dry them completely and wipe with a cloth.
5. Soak tamarind in a hot water and set aside for 10-15 minutes.
6. Extract tamarind juice from the soaked tamarind and discard the pulpHeat oil in a kadai.
7. Add mustard seed, curry leaves and garlicAdd chopped onions and fry until they become transparent.
8. Add ginger garlic paste followed by tomato.
9. Cook until tomatoes become mushyAdd chopped vendaikai (Okra) and fry them for about 5- 6 minutesPour tamarind water and salt according to your tasteCook until lady’s finger is cooked and water is absorbed.
10. In case of gravy, adjust water level according to your requirements.
11. Serve this Vendaikai Puli Kootu along with Whole Wheat Lachha Paratha for a perfect lunch.
### Tips for the Best Vendaikai (Okra) Puli Kootu Recipe:
* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.
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