Tamarind and tomato ..why both? you may ask .Puli in my language(malayalam)means sour so it is a strong tangy dish. Not that sour that it will make your eyes close:) sourness is cut down with the coconut paste.Vendakka puli is usually served with mild greens or beans etc..which will not overpower.
Tamarind pulp- 2tsp or a lemon size if using tamarind pieces(Soak tamarind in hot water.Squeeze out the pulp and keep it aside)
Coriander powder -2 tsp
Chili powder-1/2 tsp
Turmeric powder-1/4 tsp
Salt to taste
Dry red chillies flakes-1/2 tsp
small onion -3
grated coconut-1/2 cup
Grind all these to a fine paste.
small onions-3-4, cut into round pieces
garlic-2 cloves,cut into round pieces
Fenugreek seeds-1 tsp
Curry leaves-1 sprig
1.Cut okra/vendakka into half inch long pieces.
2. Heat little oil in a pan and saute the okra till sliminess disappears.
3.Add dices onion and tomato pieces and saute till onion becomes translucent.
4.Add tamarind extract ,turmeric powder,chili powder,coriander powder and let the vegetable pieces cook well.
5.Now add the ground coconut paste and let it just boil 2 to 3 minutes.Remove from stove.Don’t let the coconut curdle.
6.In another small pan fry seasoning ingredients in the order given above and pour over the curry.
Serve hot with steaming hot rice and other dishes.