Vegan Okra curry – Kerala style Vendaka puli curry

This Kerala style okra curry is so easy, tangy and the perfect combo to pair with rice. This curry is vegan, gluten-free and pairs well with potato fry and jeera aloo.

Kerala-style okra curry

As you all know I hail from Kerala, a South Indian state full of coconut trees. Mostly all of our recipes have coconut in any one form. This curry also has coconut but the tangy taste stands predominant as we add tamarind extract. That’s why the name ‘puli curry’. 

How to make vegan okra curry

We need just a few basic ingredients. If you don’t have fresh tamarind, you can also use tamarind paste. I have used frozen coconut but freshly grated coconut gives the best taste.

Grind the coconut with cumin seeds and fennel seeds with ¼ cup water to smooth paste. Keep it aside. Soak tamarind in ½ cup water.

Heat a kadai or pan. Add coconut oil, and when it is hot add fennel seeds and mustard seeds.

When the mustard seeds splutter, add shallots and chopped okra with curry leaves. When the shallots and okra are roasted, add chopped tomato and spice powders. Add 1 tsp of water, so the spice powders will not get burned. Let the tomato get mushy, add the tamarind extract and the required salt. Once the raw smell goes add the ground coconut. Add ¼ – ½ cup of water if required. Let it boil thoroughly. Switch off and serve the curry with rice. The whole process takes just 8 to 10 minutes.

A short video to make

Ingredients used

Okra

Shallots

Coconut

Tamarind ( You can also use tamarind paste)

Tomato

Cumin seeds

Fennel seeds

Spice powders – Red chili powder, Turmeric powder, coriander powder

Salt

Curry leaves

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Okra curry recipe with stepwise instructions

1 Cup – 240ml 1 Tbsp – 15g 1 Tsp – 5g

Ingredients

Lady’s Finger/ Okra – 4 or 5

Shallots – (slit into two) 1/4 cup

Tamarind – small lemon sized

Jeera/Cumin seeds – 1/4 tsp

Methi seeds/fenugreek seeds – a pinch

Grated Coconut – 1/4 cup

Tomato – 1 medium-sized chopped

Turmeric powder – 1/4 tsp

Chili powder – 1 1/2 tsp

Coriander powder – 2 1/2 tsp

Curry leaves – few

Mustard seeds – 1/4 tsp

Salt – as required

Oil – 2 tsp

Method

step 1

• Grind coconut, cumin seeds, and fennel seeds smooth and keep aside.
• Chop okra into 1-inch pieces.
• Soak tamarind in 1/2 cup water.

Step 2

• Heat oil in a pan, and crackle mustard seeds.
• Add shallots and curry leaves.
• When shallots become golden brown add the okra and sauté till the edges of the okra turn brown.
• Add tomato, turmeric powder, red chili powder, and coriander powder. 
• Saute till the tomato becomes mushy and add tamarind extract.
• Let it boil till the raw smell goes.
• Add ground coconut paste and salt.
• Add the required water to desired consistency.
• Let it boil till the raw smell goes.
• Switch off.
• Serve with cooked rice.

Notes

1. Adjust red chili powder as per your spice level.
2. If you don’t have fresh tamarind, you can use tamarind paste. But check the tanginess before adding.

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