Vendakkai puli kulambu, a south Indian tangy, thick, tamarind based gravy with ladies finger, perfect for eating along with rice.
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I first need to thank a reader who took time and sent me this vendakkai puli kulambu recipe.
I have few reader friends who send their recipes to me for trying and posting in my blog.
In-fact have many like that in my inbox folder. Last month when I could not come to a clear decision what to try, I went through this folder and saw this vendakkai puli kulambu recipe from Sangeetha sekar which was apt for me to try for blog as well as for my lunch.
She sent this long time back, its only now I got the right time. It was yummy and different from our usual way of cooking as vendakkai is cooked in a tangy gravy with tomato, tamarind and also added coconut in it.
Check out my vathal kuzhambu recipe.
Step by step photos
- Cut ladies finger into one inch pieces. Peel small onion, roughly cube tomato, slice garlic into thin circles.
- Soak tamarind in ½ cup hot water for 30 mins, extract the juice with another ½ cup of water. Keep aside.
- In a kadai, add a tablespoon of sesame oil and fry the ladies finger in medium flame stirring every now and then until the slime goes away and black spots appear here and there. Keep aside.
- In the same kadai, fry peeled small onion. Add oil if needed.
5. Once onion turns transparent, add cubed tomato.
6. Once tomato becomes soft, add coconut and fry for a minute. Transfer to a plate. Let it cool down.
7. Mean while, Heat oil for tempering, temper with the items given under ‘To temper’ table, add sliced garlic. When garlic is fragrant, add the sauteed ladies finger.
8. Add extracted tamarind juice, and adjust water so that totally its 2 & ½ cups of water. In goes turmeric, sambar powder, salt and mix well. Simmer for 8 mins.
9. Meanwhile grind the sauteed onion, tomato, coconut with little water to a paste. Add it to the boiling gravy along with little water.
10. Boil for 3 more minutes and until the gravy is thick. It thickens a bit after cooling down, so switch off accordingly.
Serve with rice and if desired, sesame oil or ghee on top.
Recipe card
Vendakkai puli kuzhambu recipe
Ingredients
- 12 Ladies finger tender
- 1 teaspoon Tamarind tightly packed
- 2 teaspoon Sambar powder
- ¼ teaspoon Turmeric powder
- 2 tablespoon Sesame oil
- Salt
- 3 cloves Garlic
To sautee in oil and grind
- 12 Small onion Shallots
- 2 Tomato
- ½ cup Coconut
To temper
- 2 tablespoon Oil
- ½ teaspoon Mustard
- ½ teaspoon Fenugreek seeds Vendhayam
- 1 sprig Curry leaves
Instructions
- Soak tamarind in ½ cup hot water for 30 mins, extract the juice with another ½ cup of water. Keep aside.
- Cut ladies finger into one inch pieces.
- Peel small onion, roughly cube tomato, slice garlic into thin circles.
- In a kadai, add a tablespoon of sesame oil and fry the ladies finger in medium flame stirring every now and then.
- Fry until the slime goes away and black spots appear here and there. Keep aside.
- In the same kadai, fry peeled small onion. Add oil if needed.
- Once onion turns transparent, add cubed tomato.
- Then after tomato becomes soft, add coconut and fry for a minute. Transfer to a plate. Let it cool down.
- Mean while, Heat oil for tempering, temper with the items given under ‘To temper’ table, add sliced garlic.2 tablespoon Oil, ½ teaspoon Mustard, ½ teaspoon Fenugreek seeds, 1 sprig Curry leaves
- When garlic is fragrant, add the sauteed ladies finger.
- Add extracted tamarind juice, and adjust water so that totally its 2 & ½ cups of water.
- To this, add turmeric, sambar powder, salt and mix well. Simmer for 8 mins.
- Meanwhile grind the sauteed onion, tomato, coconut with little water to a paste.
- Add it to the boiling gravy along with little water.
- Boil for 3 more minutes and until the gravy is thick. It thickens a bit after cooling down, so switch off accordingly.
Notes
- Since we add tomato as well as tamarind, add sambar powder or red chilli powder as mentioned, otherwise it will not be balanced since we are adding coconut too.
- If you don’t have sambar powder, just replace with red chilli powder as the original recipe calls for.
Meenal Ramanathan
I think you have missed lady's finger in ingredients list
Kaviyarasi
I tried this many times..everything it turns awesome
Raks Anand
Thanks a lot 🙂
Girish Venkatachalam
I will try this, looks new.
Veena Theagarajan
Very creamy and tasty Kulambu..
Sundari Nathan
lip-smacking kulambu!! awesome clicks as ever 🙂
Raks anand
Haha, go ahead, no one will even notice 😉 Still I know you are honest. 🙂
Ambika Manikantan
Nice and very coourful
Apoorva Trikannad
Tried it yesterday was a smash hit... My husband never has afternoons food for dinner,but he had it last night and also today morning.. He loved it that much. My kids loved it too.. 🙂
Priya Raj
I tried this today its very tasty tasty. Thanks for your guidance 🙂
Veena
good recipe.. thanks for posting..
Sathya Vinay
Wonderful recipe & the steps!!! I followed it as mentioned and it came out so well. My hubby loved it. Am following many recipes from your blog but this is the first time I am commenting. Whenever I search for any recipe, I first search in Rakskitchen!!! You ROCK!!!
Fami
Yummy recipe .....
Elan Kumaran
Super taste ...taste was amazing.pls keep going like this..thanks to u
Jaypon , Canada
I have been looking for a yummy recipe for Vettaikkai. Thanks Raks.
Harini
Hi raks..... Tried ur recipe today. It was just awesome. I m ur blog silent follower. When ever and what ever dish i have tried from ur blog, it has been just awesome. Keep going. Forgot to mention about this recipe.... My hubby just loved it do much tat... He din want any side dish to distract the taste ��. Thank u !
Unknown
Hi raks..I too tired..it was delicious.. Thanks for ur receipe..I'm finding moru kolambu receipe but not able to get it..
Raks anand
Thank you 🙂 http://www.rakskitchen.net/2007/09/more-kurzhambu-buttermilk-kuzhambu.html
Sowmya
hi raks... i have been following all ur recipes and it is always a hit whenever i make it... now my hubby eats whatever i prepare.. thnkx a lot..this recipe came out too good and loved the flavour... god bless u and ur family with all health and happiness.
Unknown
Hi raks..I tried many of ur recipes..all turned out great..good going raks..but I wanna clarify one doubt abt this recipe ..can we replace small onion with big onion..will it taste good?
Raks anand
Yes sure. You can use.
Noush Nash
Woww sister its easy to cook.my mother in law like this kulambu so much thank u
dhanya krishnamoorthy
Can we make it without tomatoes?
Raks anand
Yes sure.
revathi ramkumar
Can I replace ladies finger with bitter guard
Raks anand
Sure
Sangeetha M Menon
Hi Raks,
I had been searching for this kuzhambu recipe online for long. I have had this kuzhambu many times at hostel, being a non-tamilian I was new to this graVy. I love this one ,I wanted this recipe badly. Thanx for posting it .
I have had it as pidi karunai kizhangu puli kuzhambu. My Iyer cook used to make this lip-smacking kuzhambu often . Thanks for sharing the recipe and thanks to the reader who had actually sent you the recipe .
Galina Raman
When do you add salt?
sowgit
Hi raks! Tried this kuzhambu today and I had replaced vendaikkai with murungaikkai. It came out very well and my hubby loved it. Thanks!!!
Lavanya Gopi
Hi Raks, if tamarind taste high in kuzhambu how can we adjust
Galina Raman
When do we add salt?
Raks Kitchen
Forgot to mention, thanks for asking. Updated now. Can be added along sambar powder
Srinivasa Nadar
Thanks Raks! Made this recipe today and came out great.
Jo
Super yummy kolambu! Big hit in my home..thanks much 🙂
Bharathi
Hi.. mam.. I dot have small oinoins wt can I do
Raks Anand
Hi, You can use just one small sized regular onion (periya vengayam)