Okra in Tamarind sauce (Vendaikkai Puli Pachadi)



  • Okra (Vendaikkai)  – 20 to 25 (small and tender)
  • Tamarind – big gooseberry size
  • Onion – 1/4
  • Mustard seeds and Urad dal – 1/2 tspn
  • Curry leaves – few
  • Turmeric powder – 1/4 tspn
  • Chili powder or Masala powder – 1/2 to 1 tspn
  • Jaggery or Sugar – 1 or 2 pinches
  • Salt – to taste
  • Oil


  1. Wash and dry the Okra with a towel or tissue. Then cut them into small pieces. Soak Tamarind in water. Then extract the tamarind juice from it. Cut Onion into small pieces. Keep everything aside.
  2. Heat a tspn of Oil in pan. Add Okra and fry till they are light brown. Then remove from heat.
  3. Heat Oil in another pan. Add Mustard seeds and Urad dal. Once it starts spluttering, add Curry leaves and Onion. Fry till they are transparent.
  4. Then add the stir-fried Okra and fry for some more time. Add Turmeric powder, Chili powder and fry till the smell of masala goes.
  5. Add Tamarind juice, Jaggery and Salt to it. Add Water if required.
  6. Bring this to boil once, then reduce the heat to medium. Cover and cook till the Okra is tender and the curry is thick.

Goes well with: Plain rice and Curd rice

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