Name: Vendakkai puli kuzhambu
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 Servings
Ingredients: 2 tbsp sesame oil; 1.5 tbsp coriander seeds; 1/2 tsp fenugreek seeds; 1 cup shallots/small onions; 3 dry red chilly; 1 dry kashmiri chilly; 1 cup tomatoes (roughly chopped); 2 tbsp coconut; 1 tbsp sambar powder; 1 tbsp sesame oil; 1.5 cup ladies finger (chopped); salt to taste; 2-3 tbsp sesame oil; 1 tsp mustard seeds; 1 tsp fennel seeds; 1 spring curry leaves; 20 medium garlic cloves; 1 medium onion (finely chopped); salt (for the curry); 1/4 tsp turmeric powder; 1 cup thin tamarind water

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Vendakkai puli kuzhambu recipe with step by step photos and video recipe. Tamilandu style Vendakkai puli kulambu is an authentic curry recipe of tamilnadu with ladies finger and tamarind.

This okra curry/ Ladies finger curry is made with coconut. some of the recipes do not use coconut.

Some of my collection of tangy curries like Milagu varutha puli is very easy and simple to make. Puli Inji/Inji curry recipe is authentic Kerala recipe with tamarind. Vathakulambu is my all time favourite tangy curry.

I was not a big fan of tamarind gravy until I was pregnant. It was during that period of time, i fell in love with all that’s tangy. My moms puli kuzhambu and mils kuzhambu is entirely different. I had posted my Mils recipe way long back and i wanted to update it with the decent pics :). This kuzhambu recipe is adapted from my MIL.

Find here Tamilnadu Style Vendakkai puli kuzhambu recipe – Quick video

Moving on to the step wise directions,

Let’s first make the masala for the curry. heat a pan, add oil
Firstly, Drop in coriander seeds
followed by the fenugreek seeds.
saute for a minute or less in low flame just to heat it up. let it not get burnt. the flavour of coriander and fenugreek has to come out, thats the reason we heat it up in oil before adding onions
now, add the onions (preferably small onions). adding small onions makes the curry more authentic
Chillies goes next. I prefer adding a mix of normal dry red chillies and kashmiri red chillies for the reason it gives good colour and spice to the curry. If you do not have kashmiri red chillies, add the normal chillies itself.
Fry this until the onions turn slightly brown
Next drop in the roughly chopped tomatoes and fry until it shrinks
transfer it to a blender and blend to a fine paste

next is to fry the ladies finger, it is important step to be followed to remove the stickiness. Add oil in a pan, add ladies finger, salt to taste and Fry till it is slightly roasted.

heat oil in the same pan and add mustard seeds, when it crackles, add fennel seeds.

when the aroma arises from fennel seeds, add curry leaves, garlic and chopped onions.

Fry the onions till it is brown and then add the roasted ladies finger, mix well

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add the ground masala, salt, turmeric powder.

add the tamarind extract, mix well and add water to adjust to the thin consistency.

Close and cook the curry for 15 minutes in medium flame. check in between for water level. after 15 minutes, open and add oil, mix well.

It tends to thicken. So add enough water. The longer it sits on counter, the tastier it is when served. The tanginess gets in and gives the perfect taste.