Comments on: Vendakkai Puli Kulambu / Ladies Finger in Tamarind gravy

By: Sashi

Sashi — Wed, 01 Feb 2012 04:54:51 +0000

Madhu, thanks for the info. I forgot to mention this is the way we do in Kongunadu, I just added it.

By: Madhu

Madhu — Wed, 25 Jan 2012 21:37:23 +0000

Puli Kuzhambu has it’s origin from Chettinad n it’s one of d main courses in Chettinad cuisine. This seems to b like ‘araichu vitta’ kuzhambu, because, in d original puli kuzhambu, v don’t grind poppy seeds n coconut. It’l dominate d authentic taste of puli kuzhambu.

By: Muzammil

Muzammil — Mon, 31 Oct 2011 15:28:51 +0000

Thank you very much. I’m a bachelor staying away from family.This helped me a lot to cook.your recipe was great. Made it and eat it. It was amazing. Once again thank you.

By: sampath

sampath — Fri, 07 Oct 2011 13:40:14 +0000

thanks friend!!!!!! am going to try today!!!!! thanks a lot :)

By: Sashi

Sashi — Mon, 22 Aug 2011 03:22:39 +0000

Thanks Sathish!!

By: Sashi

Sashi — Mon, 22 Aug 2011 02:08:30 +0000

Thanks Deepa!!!

By: Sathish

Sathish — Sat, 13 Aug 2011 12:32:49 +0000

Superb taste, i tried with exactly the same receipt and it came out very well…Thanks a lot

By: Deepa

Deepa — Fri, 24 Jun 2011 04:48:27 +0000

Hey i tried ya.it came out very well.i m enjoying this recepi ya

By: Sashi

Sashi — Thu, 21 Oct 2010 20:34:27 +0000

Oh yes, it does. I like both the methods. But this is one of my Favs.

By: thahira

thahira — Sun, 17 Oct 2010 05:02:03 +0000

adding coriander seeds will change the taste i think