Vendakkai Puli Kuzhambu with step by step pictures. This is made with Ladyfinger, Tamarind pulp and spices.
Vendakkai Puli Kuzhambu
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..
Ingredients for Vendakkai Puli Kuzhambu
- 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 - ½ cup
How to make Vendakkai Puli Kuzhambu
- 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.
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Vendakkai Puli Kuzhambu Recipe | Vendakkai Kulambu Recipe (with coconut)
Vendakkai Puli Kuzhambu with step by step pictures. This is made with Ladyfinger and Tamarind pulp
Ingredients
- 3 to 4 tbsp Oil preferably gingelly oil
- 1 tsp Mustard Seeds / Kaduku
- 1 tsp Urad dal / Ulundu Paruppu
- 2 Dry Red Chillies
- Curry Leaves few sprigs
- 10 Shallots peeled
- 6 Garlic peeled
- 1 medium Tomatoes chopped
- 10 to 15 Ladyfinger chopped
- 3 tbsp Tamarind pulp
- Salt to taste
- 1 tsp Sugar / Jaggery
Instructions
- 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.
Nutrition Facts
Vendakkai Puli Kuzhambu Recipe | Vendakkai Kulambu Recipe (with coconut)
Amount Per Serving (1 servings)
Calories 195
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 41mg14%
Sodium 37mg2%
Potassium 319mg9%
Carbohydrates 26g9%
Fiber 3g13%
Sugar 8g9%
Protein 4g8%
Vitamin A 420IU8%
Vitamin C 29mg35%
Calcium 40mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Vendakkai Puli Kuzhambu step by step pictures
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AMAN AMANs
YUM
sutapa Purkayastha
Looking very tempting .
Mrs. Feel Good
I have to try this. This looks so yummy.
Puthenveettil Sreenivasan
Looks very delicious. With rice it will taste heaven.
Uma
I tried it today...smokyyyy hot..loved it 🙂 thanks
Anonymous
hi, i tried it today, it tastes superb.. but i wasnt able reach a thicker consistency..
Aarthi
@Anonymousboil it little more till it get thick
Anonymous
Hi, are you able to tell me is the tamarind a gooseberry size or a little bigger?
Aarthi
@Anonymousit totally depends on taste. you can add more or less as needed
HBR Bangalore
Awesome recipe .my mom used to make.thanks for sharing.
Purnima Selvamurugan
Really yummy.. mouth watering. First class!!!!!!
Anonymous
Why u adding sugar aarthi...itgives thesweetness taste...shall i skip...
Aarthi
@Anonymousit balances the taste. u can skip it but a tiny pinch works great in this recipe
Sneha
Yes I too was wary of sugar but a pinch of sugar in no way sweetened the curry only added to the umami. Final results yummy.
Anonymous
very useful site.....
siva maran
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.?
Aarthi
@siva marancook longer time so the ladies finger will be absorbed..u can served it with raw banana poriyal
siva maran
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
Unknown
I tried this recipe. It came out so good. 🙂
Anjali
Love this curry. We used to get this in the hostel.. was searching for the recipe since then... YUM!!!
Nataraj Gandhi
Just prepared this dish. Was DELICIOUS!!!!!!!!!!!!!!! 😀 Thank you!!!
AbinayaManirathnam
That's really great akka 😊 Gonna try soon.. My mom said to use a pinch turmeric powder..can we add?
Aarthi
yes u can add
harshitha reddy
Can we prepare this by skipping coconut??
Aarthi
no this need coconut
nivisha sharon
I tried and it came out well thank u for sharing and keep going on
Gayathri
Superb receipe.
Tried at home came very well.
Thank u for the receipe.
Seeja Nanoo
Hi Aarthi. I tried this recipe and it tasted good. After keeping it for a few hours, I could see there was some watery thing - like a separation of water and curry. I have seen this in my other curries as well sometimes. There's some water that starts gathering when I keep it aside for a couple of hours. Am wondering why this happens and how to avoid it. Appreciate your advice. Thanks.
Jenni
your sidedish looks tempting..can u pls share the link