Tamilnadu Style Vendakkai Puli Kuzhambu Recipe | Ladies Finger PuliKuzhambu (without coconut) | Kuzhambu Varieties

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!!!

5.0 from 1 reviews

Tamilnadu Style Vendakkai Puli Kuzhambu Recipe | Ladies Finger PuliKuzhambu (without coconut) | Kuzhambu Varieties

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Tamil Nadu style tamarind gravy with ladies finger and freshly ground spices.

Author: Kalyani

Recipe type: Gravy

Cuisine: South Indian

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 - ½ tsp
• Pepper - ¼ tsp
• Hing - a generous pinch
• Oil - 1 tsp

To Temper

• Gingelly oil- 2 tbsp
• Mustard seeds - 1 tsp
• Fenugreek seeds - ¼ tsp
• Channa dal - ½ tsp

Instructions

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.

Method

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 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 Information

Serving size: 4

3.5.3226

 

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.

Notes: