Vendaikai (Okra) Puli Kootu Recipe

Karthika Gopalakrishnan
Vendaikai (Okra) Puli Kootu Recipe
1269 ratings.

Vendaikai Puli Kootu Recipe is a popular dish in Tamil Nadu and is usually prepared in almost every home to serve along with rice. Vendaikai Puli kootu is okra curry simmered in tamarind sauce with grounded spices. The dish can be prepared in few minutes without any fuss. It can be either gravy or dry one based on your preference. The grounded cumin, ginger and garlic adds unique flavor to the dish.

Serve this Vendaikai Puli Kootu along with Whole Wheat Lachha Paratha for a perfect lunch.

You may also like to try other Okra Recipes and serve them to your family.

  1. Homemade Savoiardi Recipe 
  2. Aloo Bhindi Ki Sabzi Recipe
  3. Paneer Stuffed Bhindi Recipe
  4. Bharva Bhindi Recipe

Cuisine: Tamil Nadu
Course: Lunch
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

15 M

Cooks in

25 M

Total in

40 M


6 Servings


  • 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 (Rai/ Kadugu)
  • 2 tablespoon Oil
  • Curry leaves , few
  • Salt , to taste

How 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. Use wet cloth or wet issue to clean lady’s finger. Do not wash them in water as they tend to stick. In case of washing them with water, dry them completely and wipe with a cloth.

  2. Soak tamarind in a hot water and set aside for 10-15 minutes. Extract tamarind juice from the soaked tamarind and discard the pulp

  3. Heat oil in a kadai. Add mustard seed, curry leaves and garlic

  4. Add chopped onions and fry until they become transparent.

  5. Add ginger garlic paste followed by tomato. Cook until tomatoes become mushy

  6. Add chopped vendaikai (Okra) and fry them for about 5- 6 minutes

  7. Pour tamarind water and salt according to your taste

  8. Cook until lady’s finger is cooked and water is absorbed. In case of gravy, adjust water level according to your requirements.

  9. Serve this Vendaikai Puli Kootu along with Whole Wheat Lachha Paratha for a perfect lunch.