Puli kuzhambu is my favorite and love it for the rich tanginess. Everyone do have their own version of making puli kuzhambu and this is my version with freshly ground spices. I usually make this kuzhambu with ladies finger, drumstick, brinjal or broad beans. It tastes good even without adding any vegetable. Pair it with hot steamed rice and Kootu / Poriyal, the perfect lunch is done!!!
Tamilnadu Style Vendakkai Puli Kuzhambu Recipe | Ladies Finger PuliKuzhambu (without coconut) | Kuzhambu Varieties
Tamil Nadu style tamarind gravy with ladies finger and freshly ground spices.
Ingredients
- Vendakkai/ladies finger - 10 nos
- Tamirnad - lemon sized ball
- Small Onions - 10 nos
- Garlic - 5 cloves
- Sambar Powder - 1 tsp
- Salt - as required
To Roast and Grind
- Red Chillies - 6 nos
- Channa dal - 1 tsp
- Toor dal - 1 tsp
- Urad dal - 1 tsp
- Cumin Seeds - 1 tsp
- Corainder seeds - 1/2 tsp
- Pepper - 1/4 tsp
- Hing - a generous pinch
- Oil - 1 tsp
To Temper
- Gingelly oil- 2 tbsp
- Mustard seeds - 1 tsp
- Fenugreek seeds - 1/4 tsp
- Channa dal - 1/2 tsp
Instructions
Preparation
- In a pan, heat a tsp of oil and add the items given in the 'to roast and grind' table and fry them until they turn golden brown. Once it cools down, add the roasted spices to the blender. Grind everything together with little water to a fine paste.
- Soak lemon sized tamarind in warm water and extract the juice. Add 2 cups of water to the extracted tamarind juice along with sambar powder, spice paste (prepared in step 1), turmeric powder and salt. Mix it well to form a gravy and keep it ready.
- Peel onions and garlic. Set aside. Wash and pat dry the ladies finger and chop them to 1 inch pieces.
Method
- Heat oil in a pan and add the items to temper. Fry them until mustard seeds cracks. Add onions and garlic cloves and sauté them well for 5 minutes or until they turn brown. Once the onions become sightly brown, add the chopped ladies finger pieces.
- Fry the ladies finger for 5 minutes in medium low flame until the stickiness reduced. Then add the tamirnd spice mix in. Mix everything together. Add water if needed. Boil the kuzhambu in medium flame for some good 20 minutes or until done. Switch off the flame once the kuzhambu becomes thick in consistency and oil separated in the edges of the pan.
Nutrition
Serving: 4g
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Preparation :
1. In a pan, heat a tsp of oil and add the items given in the 'to roast and grind' table and fry them until they turn golden brown. Once it cools down, add the roasted spices to the blender. Grind everything together with little water to a fine paste.
2. Soak lemon sized tamarind in warm water and extract the juice. Add 2 cups of water to the extracted tamarind juice along with sambar powder, spice paste (prepared in step 1), turmeric powder and salt. Mix it well to form a gravy and keep it ready.
3. Peel onions and garlic. Set aside. Wash and pat dry the ladies finger and chop them to 1 inch pieces.
Procedure :
1. Heat oil in a pan and add the items to temper. Fry them until mustard seeds cracks. Add onions and garlic cloves and sauté them well for 5 minutes or until they turn brown. Once the onions become sightly brown, add the chopped ladies finger pieces.
2. Fry the ladies finger for 5 minutes in medium low flame until the stickiness reduced. Then add the tamarind spice mix in. Mix everything together. Add water if needed. Boil the kuzhambu in medium flame for some good 20 minutes or until done. Switch off the flame once the kuzhambu becomes thick in consistency and oil separated in the edges of the pan.
The tangy Vendakkai puli kuzhambu is ready! Serve it with hot steamed rice! Tastes heavenly!
Notes:
1. This kuzhambu stays well for 2 days if refrigerated.
2. Add 2 tbsp of coconut at the end after roasting the spices for variation
Sree Magen
Thank u so much ur recipe really helped me n its taste so good..
gkfooddiary
Glad to know that:)
Victoria
Hi ma'am.i tried it today.it came out very well.god bless u.
Kalyani
wow:) thanks for sharing your feedback:)