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Apr 21, 2015

Vendakkai Puli Kuzhambu Recipe / Lady's Finger Kulambu Recipe (with coconut)

This kuzhambu is what i recently made and i got a serious addiction to it. It turned out so yummy, i love it to the core. The smell of shallots, garlic and fresh ground masala just lifts you..

Similar Recipes,
Puli Kuzhambu
Maa Vatral Kuzhambu
Sundaikai Vathal Kuzhambu
Pumpkin Theyal

Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 10 mins
Cooking Time : 35 to 40 mins
Serves : 4 to 6


Oil - 3 to 4 tblspn (preferably gingelly oil)
Mustard Seeds / Kaduku - 1 tsp
Urad dal / Ulundu Paruppu - 1 tsp
Dry Red Chillies - 2
Curry Leaves few sprigs
Shallots - 10 peeled
Garlic - 6 peeled
Tomatoes - 1 medium size chopped
Ladyfinger - 10 to 15 chopped
Tamarind pulp - 3 tblspn
Salt to taste
Sugar / Jaggery - 1 tsp

For Roasting & Grinding:
Oil - 1 tsp
Coriander Seeds / Malli - 2 tblspn
Dry Red Chillies - 6 to 10
Coconut - 1/2 cup


Heat a tsp of oil, add in coriander seeds and saute for a min. Add in chillies and saute till golden. Add in coconut and give a quick toss. Take it in a blender and make it into a fine paste.

Heat some more oil in a kadai. Add in mustard, urad dal, curry leaves and chillies. Saute for a min.

Add in shallots, garlic, tomatoes and cook till tomatoes turn mushy.

Add in ladysfinger and saute for 7 to 10 mins till it gets golden.

Add in salt, sugar and coconut paste. Cook for few mins.

Pour in tamarind pulp along with water. 

Bring it to a boil, simmer till oil separates.

Serve with rice.

Take all your ingredients

Heat a tsp of oil in a pan

add in coriander seeds

add in dry red chillies

saute till it is golden

add in coconut

saute for few mins

Now take it into a blender

make it into a smooth puree

Heat some more oil in a kadai

Add in mustard seeds and urad dal

add in some dry red chillies

add in some curry leaves

Now in goes, shallots, garlic and tomatoes

cook till tomatoes turn mushy

Add in chopped ladyfingers

season with some salt

Saute them for a while

They will turn little golden

Add in the coconut masala

and tamarind juice

mix well

You may add enough water to make it into a gravy

Mix well

I added a little sugar to balance the tangyness

Bring it to a boil

Once it boils, simmer the flame and cook till oil
floats on top

Gravy done



  1. I have to try this. This looks so yummy.

  2. Looks very delicious. With rice it will taste heaven.

  3. I tried it today...smokyyyy hot..loved it :-) thanks

  4. hi, i tried it today, it tastes superb.. but i wasnt able reach a thicker consistency..

  5. @Anonymousboil it little more till it get thick

  6. Hi, are you able to tell me is the tamarind a gooseberry size or a little bigger?

  7. @Anonymousit totally depends on taste. you can add more or less as needed

  8. Awesome recipe .my mom used to make.thanks for sharing.

  9. Really yummy.. mouth watering. First class!!!!!!

  10. Why u adding sugar aarthi...itgives thesweetness taste...shall i skip...

  11. @Anonymousit balances the taste. u can skip it but a tiny pinch works great in this recipe


  12. very useful site.....

  13. Hi I made the gravy today its yummy. but the taste did not get into the lady's finger .hope you understand what I mean give me suggestions.and what will be the best poriyal for this.?

  14. @siva marancook longer time so the ladies finger will be absorbed..u can served it with raw banana poriyal

  15. thank you. as a regular visitor to your site we would like to know more sweet related recipes like Mysore paagu and so on.I stay so far away from our family. you are our encyclopedia. keep sharing your recipes .Thanks a ton

  16. I tried this recipe. It came out so good. :-)

  17. Love this curry. We used to get this in the hostel.. was searching for the recipe since then... YUM!!!

  18. Just prepared this dish. Was DELICIOUS!!!!!!!!!!!!!!! :D Thank you!!!


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