Vendakkai Puli Kuzhambu Recipe

VENDAKKAI PULI KUZHAMBU RECIPE |

STARTUP COOKING

Vendakkai Puli Kuzhambu is a popular South Indian Kuzhambu which is very easy to make. It goes well as an accompaniment for hot steamed rice, Idli or dosa. It can be made with or without coconut. This kuzhambu is often prepared in my mother in law home. You can also check my collection of kuzhambu recipes.

Vendakkai Puli Kuzhambu, a delicious tamarind based curry made with vendakkai / okra. It's such a simple recipe but the flavor and the taste was amazing. This puli kuzhambu can be made using a single or a combination of vegetables. Try to use tender okra for delicious taste. Actually, this kuzhambu tastes best the next day. So I always make sure some extra left out to have it the next day.

There are few points to keep in mind for making perfect non-sticky okra fry. Firstly, make sure to wash and wipe and dry the okra well using a kitchen towel and then chop it. Do not add water or cover with lid while cook the okra.

It is one of the highly nutritious low calorie vegetable that is often used to prepare sambar, curry or stir fry in Indian cuisine. This green veggie is filled with folic acid, vitamin B, vitamin C, vitamin A, vitamin K, calcium, fiber, potassium and some antioxidants.

There is no special occasion required to relish this curry. Follow my step by step photo recipe to prepare Vendakkai Puli Kuzhambu. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.

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RECIPE FOR VENDAKKAI PULI KUZHAMBU

Coarse : Lunch

Cuisine : South Indian

Author : Jayashree Karthik

Prep Time :10 min

Cook Time : 25 min

Total Time : 35 min

SPINACH RECIPES

INGREDIENTS

2 tbsp sesame oil

1/4 tsp mustard seeds

1/4 tsp fenugreek seeds

1 spring curry leaves

1/2 cup shallots

1 small tomato

10 lady's finger (okra)

1/4 tsp turmeric powder

3 spoon sambar powder

salt - to taste

1/4 cup thick tamarind extract

3/4 cup water

4 tbsp grated coconut

Indian Snack Recipes, Spinach Recipes, Biryani Recipes, Ragi Recipes, Paneer Recipes, Chicken Recipes, Ladoo Recipes, Kuzhambu Recipes

PROCEDURE

wash and wipe okra dry with a kitchen towel. cut the tip and tail and discard it and then cut it into 1.5 inch pieces

soak tamarind in hot water for 15 minutes and extract the juice and set aside

heat oil in a pan and temper with mustard seeds and fenugreek seeds

next, add curry leaves and allow to turn crisp and followed by add shallots and saute well until it becomes transparent

now add chopped okra (lady's finger) and saute for 4-5 minutes until no longer slimy to each other and then add chopped tomato and mix well

cook the tomato for 1-2 minutes

next, add tamarind extract, turmeric powder, sambar powder, salt and water

mix everything well and cover with lid and cook on low medium flame for 15 minutes or until the oil starts to separate

in the mean while add grated coconut in the mixer jar and add little water and grind to a smooth paste

once the kuzhambu starts to thicken add the coconut paste and mix well and cook for another 2-3 minutes on low heat and then switch off the flame

serve with hot steamed rice or with idli or dosa

Enjoy!

NOTES

adjust spice level according to your taste
you can also add handful of garlic along with shallots
also, you can saute okra separately for 5 minutes in separate pan and add in to the curry later