Indian recipe

Okra Tamarind Curry (Vendakka Puli)

Also known as bhindi curry, lady's finger curry

My mom's tangy, Palakkad-style okra curry with tamarind, fenugreek and a crackling seasoning. Heavenly with steamed rice.

Did you know? In India and the UK, okra is called “lady’s finger” (or “ladies’ finger”), after its long, slender shape. Read my story →
VegetarianVegKerala curryMom's recipe⏱ ~45 minFor 500 g okra▶ Subscribe on YouTube
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Tick items off as you go500 g okra

Curry

  • 500 gfresh okra (bhindi / vendakka)
  • 300 gpearl shallots (or rose shallots, or regular onions), cut in medium pieces
  • 30 gtamarind, soaked in water (or a little tamarind paste)
  • 2medium tomatoes, chopped small
  • a littlecoconut: a few small pieces, or grated / thawed frozen (optional)
  • ½ tspfenugreek seeds
  • 1clove garlic, chopped
  • 1 tbspcoconut oil (plus a little to sauté the okra)

Spices

  • ½ tspturmeric powder for the masala
  • 2 tbspKashmiri chilli powder (mild; use much less of a hot chilli powder)
  • 2 tbspcoriander powder
  • ½ tspturmeric powder for the okra
  • to tastesalt

Seasoning (tadka)

  • somemustard seeds
  • a sprigcurry leaves
  • a littlegarlic, chopped
  • 1small shallot, chopped
  • 2whole dried red chillies
  • optionalchopped coriander leaves
  1. 1
    Peel and cut the shallots. Peeling takes time, so do it ahead (in front of the TV, or the day before). Cut into medium pieces, not too tiny, and chop the garlic.
  2. 2
    Prep the okra and tomatoes. Discard the top and bottom of each okra and cut the middle into small pieces. Chop the tomatoes small.
  3. 3
    Soak the tamarind in a little water so it softens while you make the gravy.
  4. 4
    Temper the fenugreek. Heat 1 tbsp of coconut oil, add ½ tsp of fenugreek seeds and let them turn just slightly brown, not too brown.
  5. 5
    Sauté the shallots (and garlic) until shiny and transparent, about 5–6 minutes.
  6. 6
    Add the spices and tomatoes. ½ tsp turmeric, the chilli powder and 2 tbsp of coriander powder, then the tomatoes. Sauté until the tomatoes turn a little mushy.
  7. 7
    Add a little coconut (optional) and sauté for about 5 minutes. Set aside to cool for grinding.
  8. 8
    Sauté the okra. In a little oil, until the slime disappears and the edges turn golden. They don't need to be crispy.
  9. 9
    Boil the okra. Transfer to a pot, add enough water to cover, salt and ½ tsp turmeric. Bring to a boil.
  10. 10
    Make the tamarind juice. Squeeze the soaked tamarind with your hands, keep the juice and discard the fibres.
  11. 11
    Grind the masala with just enough water to a smooth paste.
  12. 12
    Combine. Add the masala paste and tamarind juice to the boiling okra. Mix and boil until it turns darker and thicker. Taste for salt.
  13. 13
    Make the seasoning. Heat oil until really hot, add mustard seeds; when they pop, add the shallot, red chillies and garlic. Fry until crispy and golden, add curry leaves, then pour it over the curry.
  14. 14
    Serve with steamed rice, garnished with coriander if you like.

Tips from the video

Peel shallots in advance. It's the slow part. Do it the day before to save time while cooking.
Pearl shallots are best, then rose shallots; regular onions work if that's all you have.
Fenugreek is a must here. Let the seeds go just slightly brown before adding the shallots.
Go easy on the coconut. Too much and it stands out; a little just adds depth.
Sauté the okra first. It removes the slime before the okra goes into the gravy.
Tamarind paste is strong. If using paste instead of whole tamarind, add only a small amount.
Crispy, golden seasoning. The oil must be really hot, and the shallots and garlic well fried.

💡 Extra tips, not in the video Bonus tips

Variation: you can boil the tomatoes directly with the okra instead of sautéing them.
Pick tender okra: young pods that snap cleanly are less fibrous and less slimy.
The story behind the dish

The curry I had to learn from my mom

This okra and tamarind curry would be at the top of my list of vegetarian curries. It carries nostalgic childhood memories: I would jump with happiness when I saw it for lunch. I don't think I'm emotionally attached to any other curry (except chicken curry, another favourite from my childhood).

So this was one of the recipes I 'had' to learn from my mom. When I sent her the video, she told me there was one difference between her version and mine: she doesn't sauté the tomatoes with the onions. Apparently, she adds them directly to the okra while it boils. Ah well.

This version turned out just like hers in taste, though :)

Curry++ · 7 November 2026

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💡
From the hacks library · added 6 Nov

Make your own chai masala

Toast whole spices for 5 minutes, blend to a powder, and add a pinch whenever you make tea. It's homemade masala chai in seconds. From Masala Chai →

Browse all hacks →

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