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You are here: Home / Recipes / Kuzhambu recipes / Tamilnadu Style Vendakkai Puli Kuzhambu Recipe | Ladies Finger PuliKuzhambu (without coconut) | Kuzhambu Varieties

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

May 21, 2015 by Kalyani 4 Comments

Vendakkai Puli Kuzhambu

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
 
Tamilnadu Style Vendakkai Puli Kuzhambu Recipe | Ladies Finger PuliKuzhambu (without coconut) | Kuzhambu Varieties 1
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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
Vendakkai Puli Kuzhambu
 
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.
Vendakkai Puli Kuzhambu- preparation step 1
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.
Vendakkai Puli Kuzhambu- preparation step 2
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.
Vendakkai Puli Kuzhambu- step 1
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.
Vendakkai Puli Kuzhambu- step 2
The tangy Vendakkai puli kuzhambu is ready! Serve it with hot steamed rice! Tastes heavenly!
Vendakkai Puli Kuzhambu

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

You may also like:

Puli Illa Kuzhambu Recipe (Tirunelveli Special kuzhambu withouttamarind) | Kuzhambu Recipes
Mor Kuzhambu Recipe | Poosanikkai Mor Kuzhambu | Kuzhambu Recipes
Arachuvitta Sambar Recipe | How to make Sambar Powder
Drumstick Sambar Recipe | Murungaikkai Sambar

Filed Under: Kuzhambu recipes

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Comments

  1. Sree Magen says

    September 16, 2017 at 2:50 pm

    Thank u so much ur recipe really helped me n its taste so good..

    Reply
    • gkfooddiary says

      September 17, 2017 at 3:58 am

      Glad to know that:)

      Reply
  2. Victoria says

    November 8, 2019 at 6:23 pm

    Hi ma’am.i tried it today.it came out very well.god bless u.

    Reply
    • Kalyani says

      November 8, 2019 at 10:22 pm

      wow:) thanks for sharing your feedback:)

      Reply

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Thanks for visiting my space and taking time to read about me. I am Kalyani and I live in chennai. I was working in IT industry as a software engineer for 7 years. I had to quit my job after my little one arrived and during this time I found my passion! Yes it's cooking and clicking and so this blog! Read More…

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