vendakkai puli kuzhambu recipe - ladies finger tamarind curry

Vendakkai Puli Kuzhambu Recipe | Ladies Finger Tamarind Curry

Vendakkai puli kuzhambu recipe without coconut with step by step preparations & photos. This is an easy south Indian style kulambu prepared with (okra) ladies finger simmered in tamarind juice without coconut. Sesame oil is one of the key ingredients to make this okra curry more yummy & tastier. The rich flavor & tangy vendakkai puli kuzhambu goes very well along with cooked rice, any kootu or poriyal variety and with papad or appalam.

vendakkai puli kulambu recipe without coconut | www.jaggerypepper.com

Check out more veg curry recipes.

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1. Pagarkai Puli Kuzhambu Recipe

ladies finger tamarind curry recipe

Let’s have a look at how to prepare tasty vendakkai puli kuzhambu without coconut. Hope you like this recipe & please share your thoughts in the comment section below.

Vendakkai Puli Kuzhambu Recipe | Ladies Finger Tamarind Gravy

vendaikkai puli kulambu recipe without coconut with step by step images

Recipe Type – Veg Curry – Side dish

Cuisine – Indian / South Indian / Tamil Nadu

Ingredients

(1 Cup = 240 ml , 1 tbsp = 15 ml)
*************************************************
Ladies Finger / Okra / Vendaikkai – 10 nos (roughly chopped)
Small Onions / Chinna Vengayam – 3/4 Cup (thinly sliced)
Tomato / Thakkali – 1 small size (chopped)
Tamarind / Puli – lemon size
Turmeric Powder / Manjal Podi – 1/4 tsp
Chili Powder / Vaththal Podi – 3/4 tsp or to taste
Coriander Powder / Malli Podi – 1 1/4 tsp
Sea Salt / Non-Iodized Salt / Kal Uppu – to taste

To Temper
Sesame Oil / Nallennai – 4 tbsp + 2 tsp
Mustard / Kadugu – 1 tsp
Urad Dal / Ulunthu – 1 tsp
Cumin / Jeera / Seeragam – 1 tsp
Fenugreek Seed / Vendhayam – 1/4 tsp
Asafoetida / Perungayam – 1/4 tsp
Curry Leaves / Karivepilai – 2 strings

Notes

1. Fenugreek seeds should be added in all curries what we prepare with tamarind.

How to make vendakkai puli kuzhambu recipe with step by step images

1. Soak tamarind in water for 15 minutes.

vendakkai puli kulambu recipe - step 1

2. Extract the tamarind juice using a strainer to remove impurities and set aside. Totally we need 11/2 cups of tamarind water.

vendaikkai puli kulambu recipe - step 2

3. Wash & roughly chop vendaikkai / okra, place them on a plate and keep it under the sunlight for sometimes. It will prevent the gooey texture from the vendakkai while we cook.

4. Heat 4 tbsp of sesame/gingelly oil in a kadai or pan. Add mustard seeds when it pops out, add urad dal, cumin, fenugreek & asafoetida.saute for 30 seconds

vendaikkai puli kulambu recipe - step 3

5. Add curry leaves let it splutter

how to prepare vendaikkai puli kulambu recipe

6. Now, add thinly sliced small onions.

how to prepare ladies finger tamarind curry recipe

7. Add a little salt to speed up the onions sauteing process.

how to prepare ladies finger tamarind gravy - step 4

8. Saute until it turns good golden color.

how to make ladies finger puli kulambu recipe - step 5

9. then, add chopped tomato pieces

how to prepare ladies finger puli kuzhambu recipe - step 6

10. Cook the tomatoes until they are mushy

how to prepare vendakkai kulambu recipe -step 7

11. Add turmeric, chili powder, coriander powder into that.

how to prepare vendakkai curry recipe - step 8

12. Saute until the masala powders raw smell goes off.

how to prepare vendakkai puli kulambu recipe - step 8

13. Now, add roughly chopped vendakkai pieces

how to make vendakkai puli kuzhambu without coconut - step 9

14. Mix well & Fry them for 8 to 10 minutes over medium flame or until it runs golden brown color.

how to make vendaikkai tamarind gravy recipe - step 11

15. Pour 11/2 cups of extracted tamarind water.

how to make vendakkai puli kulambu recipe - step 12

16. Add required salt. (don’t forget, we added already salt for onion speedup sauteing process so add accordingly)

how to prepare vendakkai puli kuzhambu recipe - step 13

16. Mix well.

vendaikkai puli kuzhambu seivathu epadi - step 14

17. Let it boil for 5 minutes.

vendakkai puli kulambu seivathu epadi - step 15

18.Cover it with a lid & then simmer it for 12 to 15 minutes or until it reaches your required consistency. Add 2 tsp of sesame oil over the gravy and switch off the stove. Close it until serve.

vendakkai puli kulambu south indian style recipe - step 16

19. Yummy & tangy vendakkai puli kuzhambu is ready to be served. Serve along with steamed rice, any kootu or poriyal variety and papad or appalam.

vendakkai puli kuzhambu recipe - south Indian style

Step by step preparations & pictures recipe for vendakkai puli kuzhambu – print here

Vendakkai Puli Kuzhambu Recipe | Ladies Finger Tamarind Curry

Vendakkai Puli Kuzhambu Recipe | Ladies Finger Tamarind Curry

Ingredients

  • Author : Nilashini
  • Recipe Type - Veg Curry - Side dish
  • Cuisine - Indian / South Indian / Tamil Nadu
    (1 Cup = 240 ml , 1 tbsp = 15 ml)
  • *************************************************
  • Ladies Finger / Vendaikkai - 10 nos (roughly chopped)
  • Small Onions / Chinna Vengayam - 3/4 Cup (thinly sliced)
  • Tomato / Thakkali - 1 small size (chopped)
  • Tamarind / Puli - lemon size
  • Turmeric Powder / Manjal Podi - 1/4 tsp
  • Chili Powder / Vaththal Podi - 3/4 tsp or to taste
  • Coriander Powder / Malli Podi - 1 1/4 tsp
  • Sea Salt / Non-Iodized Salt / Kal Uppu - to taste
    To Temper
  • Sesame Oil / Nallennai - 4 tbsp + 2 tsp
  • Mustard / Kadugu - 1 tsp
  • Urad Dal / Ulunthu - 1 tsp
  • Cumin / Jeera / Seeragam - 1 tsp
  • Fenugreek Seed / Vendhayam - 1/4 tsp
  • Asafoetida / Perungayam - 1/4 tsp
  • Curry Leaves / Karivepilai - 2 strings

Instructions

  1. Soak tamarind in water for 15 minutes.
  2. Extract the tamarind juice using a strainer and set aside. Totally we need 11/2 cups of tamarind water.
  3. Wash & roughly chop vendaikkai / okra, place them on a plate and keep it under the sunlight for sometimes. It will prevent the gooey texture from the vendakkai while we cook.
  4. Heat oil in a kadai or pan. Add mustard seeds when it pop out, add urad dal, cumin, fenugreek & asafoetida.
  5. Add curry leaves let it splutter
  6. Now, add thinly sliced small onions.
  7. Add little salt to speed up the onions sauteing process.
  8. Saute until it turns good golden color.
  9. then, add chopped tomato pieces
  10. Cook the tomatoes until they are mushy
  11. Add turmeric, chili powder, coriander powder into that.
  12. Saute until the masala powders raw smell goes off.
  13. Now, add roughly chopped vendakkai pieces
  14. Fry them for 8 to 10 minutes over medium flame or until it runs golden brown color.
  15. Pour 11/2 cups of extracted tamarind water.
  16. Add required salt. (don't forget, we added already salt for onion speedup sauteing process so add accordingly)
  17. Mix well.
  18. Let it boil for 5 minutes.
  19. Cover it with a lid & then simmer it for 12 to 15 minutes or until it reaches your required consistency. Add 2 tsp of sesame oil over the gravy and switch off the stove. Close it with a lid until serve.
  20. Yummy & tangy vendakkai puli kuzhambu is ready to be served. Serve along with steamed rice, any kootu or poriyal variety and papad or appalam.

Notes

Fenugreek seeds should add in all dishes what we prepare with tamarind.


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