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Vendakkai Puli Kuzhambu Recipe

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Vendakkai Puli Kuzhambu with step by step pictures. This is made with Ladyfinger, Tamarind pulp and spices.

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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

 
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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

  1. 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.
  2. Heat some more oil in a kadai. Add in mustard, urad dal, curry leaves and chillies. Saute for a min.
  3. Add in shallots, garlic, tomatoes and cook till tomatoes turn mushy.
  4. Add in ladysfinger and saute for 7 to 10 mins till it gets golden.
  5. Add in salt, sugar and coconut paste. Cook for few mins.
  6. Pour in tamarind pulp along with water. 
  7. Bring it to a boil, simmer till oil separates.
  8. Serve with rice.
 
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If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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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
5 from 2 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 195kcal

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

Serving: 1servings | Calories: 195kcal | Carbohydrates: 26g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 41mg | Sodium: 37mg | Potassium: 319mg | Fiber: 3g | Sugar: 8g | Vitamin A: 420IU | Vitamin C: 29mg | Calcium: 40mg | Iron: 2mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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Vendakkai Puli Kuzhambu step by step pictures

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Take all your ingredients
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Heat a tsp of oil in a pan
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add in coriander seeds
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add in dry red chillies
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saute till it is golden
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add in coconut
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saute for few mins
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Now take it into a blender
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make it into a smooth puree
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Heat some more oil in a kadai
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Add in mustard seeds and urad dal
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add in some dry red chillies
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some curry leaves
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Now in goes, shallots, garlic and tomatoes
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cook till tomatoes turn mushy
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Add in chopped ladyfingers
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season with some salt
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Saute them for a while
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They will turn little golden
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Add in the coconut masala
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and tamarind juice
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mix well
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You may add enough water to make it into a gravy
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Mix well
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I added a little sugar to balance the tangyness
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Bring it to a boil
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Once it boils, simmer the flame and cook till oil
floats on top
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Gravy done
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Serve
 
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Aarthi

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

Reader Interactions

Comments

  1. AMAN AMANs

    YUM

    Reply

  2. sutapa Purkayastha

    Looking very tempting .

    Reply

  3. Mrs. Feel Good

    I have to try this. This looks so yummy.

    Reply

  4. Puthenveettil Sreenivasan

    Looks very delicious. With rice it will taste heaven.

    Reply

  5. Uma

    I tried it today...smokyyyy hot..loved it 🙂 thanks

    Reply

  6. Anonymous

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

    Reply

  8. Anonymous

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

    Reply

  9. Aarthi

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

    Reply

  10. HBR Bangalore

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

    Reply

  11. Purnima Selvamurugan

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

    Reply

  12. Anonymous

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

    Reply

  13. Aarthi

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

    Reply

    • 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.

      Reply

  14. Anonymous

    very useful site.....

    Reply

  15. 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.?

    Reply

  16. Aarthi

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

    Reply

  17. 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

    Reply

  18. Unknown

    I tried this recipe. It came out so good. 🙂

    Reply

  19. Anjali

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

    Reply

  20. Nataraj Gandhi

    Just prepared this dish. Was DELICIOUS!!!!!!!!!!!!!!! 😀 Thank you!!!

    Reply

  21. AbinayaManirathnam

    That's really great akka 😊 Gonna try soon.. My mom said to use a pinch turmeric powder..can we add?

    Reply

    • Aarthi

      yes u can add

      Reply

  22. harshitha reddy

    Can we prepare this by skipping coconut??

    Reply

    • Aarthi

      no this need coconut

      Reply

  23. nivisha sharon

    I tried and it came out well thank u for sharing and keep going on

    Reply

  24. Gayathri

    Superb receipe.
    Tried at home came very well.
    Thank u for the receipe.

    Reply

  25. 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.

    Reply

  26. Jenni

    your sidedish looks tempting..can u pls share the link

    Reply
5 from 2 votes (2 ratings without comment)

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