Vendakkai puli kuzhambu is one of the specialties from Kongunadu, I mean this is the way we cook. Freshly ground Masalas spreads the aroma and sure everyone would love it. This can be eaten with white rice or curd rice.

Vendakkai Puli Kuzhambu / Ladies Finger Puli Kulambu

Vendakkai Puli Kulambu / Ladies Finger in Tamarind gravy
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • Ladies Finger – 15-20 nos.
  • Sesame Oil – 3 tsp
  • Mustard – 1 tsp
  • Fenugreek Seed – 1 tsp
  • Red Chili – 1 no
  • Onion – ½ no
  • Curry Leaves – 1 strand
  • Tomato – 1 no
  • Salt – to taste
  • Turmeric – 1 tsp
  • Aachi Kulambu Milagai Powder/ Home made chicken masala powder – 1 tsp
  • Tamarind – 1 lemon Size
  • Water – 1½ cup
To Grind :
  • Coriander Seed – ¾ tsp
  • Cumin Seed – ½ tsp
  • Pepper – 3 nos
  • Red Chili – 2 nos
  • Garlic – 2 cloves
  • Curry Leaves – 1 strand
  • Onion – ¼ no
  • Coconut – 3 tbsp
Instructions
PREP:
  1. Cut ladies finger into 1 inch round pieces.
  2. Soak tamarind in water for 30 min and extract the juice to 1½ cups.
  3. Fry the items in “To Grind” Section in little oil and allow it to cool down, grind it to a fine paste. Chop the onion and tomato.
COOKING:
  1. In a small pan, pour 1 tsp of oil and fry Ladies finger for 5-10 min, till you see slight golden brown color.
  2. In another pan add oil, mustard, fenugreek and wait till the mustard splutter, add red chili, curry leaves and chopped onion. Fry till the onion is translucent, add tomato and fry for a minute.
  3. Add the Ladies finger, Salt, ground paste, turmeric, Aachi kulambu milagai powder, water and allow it to boil for 10 min.
  4. Add the tamarind juice and taste for the salt, add if necessary. Allow it to boil for 10 min.
Notes
Vadam, Papad would be a best combo

(*) Recipe from my Mother-in-Law.