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    Home >> Recipes >> Kuzhambu recipes

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

    Published: May 21, 2015 * Modified: Jan 21, 2020 by Kalyani * 4 Comments

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    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!!!

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

    5 from 1 vote
    Tamil Nadu style tamarind gravy with ladies finger and freshly ground spices.
    Course Gravy
    Cuisine South Indian
    Prep Time 15 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 45 minutes minutes
    Calories
    Author Kalyani

    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

    • In a pan, heat a teaspoon 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
    Tried this recipe?Mention @gkfooddiary or tag #gkfooddiary!

    Vendakkai Puli Kuzhambu
     
    Preparation :
    1. In a pan, heat a teaspoon 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 tablespoon of coconut at the end after roasting the spices for variation

    More Kuzhambu recipes

    • Easy Egg Curry Recipe | Egg Kuzhambu Recipe | Egg Recipes
    • Arachuvitta Sambar Recipe | How to make Sambar Powder
    • Peerkangai Rasavangi Recipe - Ridge Gourd Gravy for Rice | KuzhambuVarieties
    • Drumstick Sambar Recipe - Murungaikkai Sambar
      Drumstick Sambar Recipe | Murungaikkai Sambar
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    1. Sree Magen

      September 16, 2017 at 2:50 pm

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

      Reply
      • gkfooddiary

        September 17, 2017 at 3:58 am

        Glad to know that:)

        Reply
    2. Victoria

      November 08, 2019 at 6:23 pm

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

      Reply
      • Kalyani

        November 08, 2019 at 10:22 pm

        wow:) thanks for sharing your feedback:)

        Reply

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    Hi, I'm Kalyani! , a blogger, YouTuber, mom of two, and the author of gkfooddiary.com.

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