Recipe: Eating on a Dime Vendakkai puli kulambu

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Recipe: Eating on a Dime Vendakkai puli kulambu
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Recipe: Eating on a Dime Vendakkai puli kulambu Delicious, fresh and tasty.

Vendakkai puli kulambu. Vendakkai puli kulambu is a popular South Indian kulambu which is very easy to make. It goes well as an accompaniment with rice. It can be made with or without coconut.

You can also check my arachuvitta kulambu hotel style.

Vendakkai puli kuzhambu - South indian style Tamilnadu recipe for Vendakkai/okra curry simmered in a rich tangy tamarind gravy.

Here is the video of Tamilnadu Style Vendakkai puli kuzhambu - Kulambu - Ladies Finger in tamarind curry In this video we are going to see how to make Vendakkai Puli Kulambu in Tamil.

You can cook Vendakkai puli kulambu using 13 ingredients and 4 steps. Here is how you cook it.

Ingredients of Vendakkai puli kulambu

  1. You need 150 grms of ladies finger.

  2. Prepare as needed of Oil.

  3. It’s as needed of Salt.

  4. Prepare 1 of large onion chopped.

  5. You need 2 of tomatoes chopped.

  6. Prepare 2 of garlic pods.

  7. Prepare Half of cup of coconuts.

  8. You need 1 tbsp of fennel seeds.

  9. It’s of Small piece of cinnamon.

  10. You need Half of cup of tamarind extract.

  11. Prepare Half of tbsp of turmeric powder.

  12. It’s 1 tbsp of chilli powder.

  13. You need 2 tbsp of coriander powder.

Vendakkai Kara Kuzhambu is one of the traditional kulambu varieties of Tamil N.

The version amma makes is with lots of coconut and the gravy is very thick.

Though I love any tangy version pulizhambu recipes, this one is my most favorite.

Puli kuzhambu is my favorite and love it for the rich tanginess.

Vendakkai puli kulambu step by step

  1. First add the coconut pieces in mixie jar with fennel seeds, garlic, with cinnamon. Add water and grind to smooth paste. Keep it aside.

  2. Heat oil in a kadai. Add mustard seeds to crackle. Add the onion, greenchilli, curry leaves. Sauté well. Add tomatoes with salt. Cook until it turns mushy.

  3. Add the ladies finger already sauté in oil with turmeric and chilli powder. Mix well.

  4. Add coriander powder. Sauté well until raw smell of the masala goes. Add the tamarind water. Mix well. Check for seasoning. Let it boil for 5 minutes. Then add the coconut masala. Adjust the consistency by adding water. Cook well for 10mintues.garnish with coriander leaves and switch off the flame.

Everyone do have their own version of making puli kuzhambu and this is my version with freshly ground spices.

I usually make this kuzhambu with ladies finger, drumstick, brinjal or broad beans.

It tastes good even without adding any vegetable.

Perfect to have along with steamed white rice or as a side of idli/dosa.

When it comes to lunch, I generally get bored of preparing the same south Indian gravies daily.