One fine day I started making Okra/Vendakkai Puli Kuzhambu for Saturday lunch. That time my hubby asked me to make chicken gravy when I was in the middle of making that veg curry. Suddenly I got an idea of mixing chicken in the same gravy and implemented it as well. It tasted heaven and I kept the suspense till H had his lunch. Like every men, he asked the dish name which is unusual in our home finally I explained it and asked to give a try. This is the story behind this gravy and not only him even kids liked this tangy gravy with ghee and white rice. Do give a try, I assure you like the taste to core :-).
Chicken – 1 lb (450gms)
Okra/Ladies Finger – 200gms
Onion – 2 Medium
Tomato – 1 Large
Garlic Cloves – 4-5 Medium Size
Tamarind – Small Lemon Size
Ginger Garlic Paste – 1tsp
Puli Kuzhambu Powder – 1 Tbsp (Homemade Powder)
Green Chili – 1 Number
Mustard – 1/4tsp
Fenugreek – 1/4tsp
Chopped Coriander Leaves – Few
Red Chili Powder – 2tsp or more
Turmeric Powder – 1/4tsp
Curry Leaves – Few
Oil – 4 Tbsp
Salt – As Needed
- Wash, Wipe/pat dry the ladies finger,chop as round slices and fry in oil till light brown or okra not sticking each other.
- Clean and cut the chicken in to cubes.
- Extract tamarind juice by soaking the tamarind in water for at least 30 mins.
- Finely chop the onion and tomato, keep aside.
- Heat oil in a pan/kadai, add fenugreek and mustard seeds, when mustard splutters add garlic cloves.
- Wait till it turns light brown then add chopped onion.
- When onion turns golden brown add ginger garlic paste and saute till nice aroma attains.
- Then add chopped tomato, slit green chili, curry leaves and salt.
- Saute till tomato mashes well, now add turmeric powder, red chili powder and chicken pieces.
- Cook in medium flame by sautéing on and off for another 15 minutes or chicken cooked 50%.
- Now add fried okra,tamarind juice and enough water and cook till chicken and okra cooked completely.
- When the gravy starts thickening, mix the puli kuzhambu powder in 2 Tbsp of water and then add it to the boiling curry.
- Once you add the powder, it soon starts thickening more.
- Reduce the flame and cook in low/sim for another few minutes or till oil floats on top.
- Garnish with coriander leaves.
- Goes very well with rice and tiffin varieties.