Monday, April 21, 2014

Vendakkai Puli kuzhambu | Ladies Finger Tamarind Gravy | Okra Tamarind gravy | South Indian Kuzhambu Recipes


ladies finger tamarind gravy

This Vendakkai Pulikuzhambu or ladies finger tamarind gravy is again a signature recipe of my MIL. My Mothers preparation of the Kuzhambu would be slightly different from this version. Will soon post that version also. We can keep this kuzhambu for 2 to 3 days without fridge also, just by heating in the night. Last week my MIL prepared this vendakkai Pulikuzhambu and I clicked the snaps. We had this Pulikuzhambu with potato roast

You can view some kuzhambu recipes below
okra tamarind gravy

How to make Vendakkai Pulikuzhambu

Preparation time: 12 min | Cook Time: 20 min 
Total Time: 32 min | Serves: 5
Recipe Category: Main | Recipe Cuisine: South Indian


Ingredients
Ladies Finger / Okra / Vendakkai - 1/4 kg
Onion - 2 medium sized 
Tomato - 2 medium sized
Tamarind - 1 gooseberry sized 
Grated coconut - 4 tbsp
Garlic - 3 to 4 cloves (optional)
Fenugreek seeds - 2 pinch
Cumin seeds - 1/5 tsp
Chilli powder - 1.5 tsp
Coriander powder - 1 tsp 
Turmeric powder - 2 pinch
Curry leaves - few 
Coriander - few
Hot water - 1/2 cup for soaking tamarind 
Water - as needed ( around 2.5 cups )
Salt - as per taste


Method
1. Wash and Chop the ladies finger and fry it with 1/2 tsp of oil for 5 min. Set it aside. Soak the tamarind with 1/2 cup water to get tamarind extract.

2. In the same kadai, add another 1 tsp of oil and add onion, fry for few min. Add tomato and grated coconut. Fry them nicely.

3. Transfer the content to the mixer grinder and grind to the fine paste. In the same kadai, again add the oil and when hot add the mustard, Urud dal, cumin seeds, fenugreek seeds. Add the onion and garlic and fry till onions are soft. 


4. Add the remanding tomato, curry leaves and coriander leaves. When they become mushy, add the chilli powder, coriander powder, salt and turmeric powder.

5. Add the fried ladies finger, water and the tamarind water. Cook for 5 min. Add the ground paste and cook again.

6. If the gravy is thick, add some water. Check for the seasoning and switch off the stove.

7. Serve the spicy vendakkai puli kuzhambu with rice.


vendakai kuzkambu

Tasty and tangy Vendakkai Pulikuzhambu  is ready 


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15 lovely comments:

Navaneetham Krishnan

Another of our all time fav. I just love the deliciousness esp the tanginess.

Linsy Patel

love the gravy with touch of tanginess and yummy dish

Veena Theagarajan

looks so tasty.. tangy

Smitha Kalluraya

Yum.. Anything with ladies finger ... Im always in

Sona S

Delicious and flavorful kuzhambu..

Shruti J

Okra has been my favorite forever! And tamarind gravy is something I never tried before... Will make this soon :) See you sometime @ www.cookingwithsj.com :)

Shama Nagarajan

super tempting kuzhambu

Hamaree Rasoi

Kudos to your Mother in Law for passing her such a delicious legacy to you in form of Kuzambu.
Deepa

Sony P

Interesting and inviting recipe.....love it!

Shanthi

lovely kuzhambu...i love puli kuzhambu very much...i liked the idea, grinding coconut and tomato...

Rafeeda AR

wow... this looks amazing so yum and thick...

techie ZM

yummy looking kuzhambu.. okra must be adding a great taste..

Kaveri Venkatesh

Very tempting and irresistible kuzhambu...feel like having some with rice

Gloria

looks so yummy...loved the tanginess...

Kanagarajan Ramasamy
This comment has been removed by the author.
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