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Vendakkai puli kuzhambu

LLadies finger tamarind gravy
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Tamilnadu cuisine
Servings: 6 Servings
Author: Jinoo Jayakrishnan
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for masala: to saute and grind

  • 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

to fry ladies finger

  • 1 tbsp sesame oil
  • 1.5 cup ladies finger - chopped
  • salt to taste

for curry

  • 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


  • heat a pan, add oil, coriander seeds, fenugreek seeds, onions, red chillies, kashmiri red chillies and fry till brown
  • Add roughly chopped tomatoes and fry until it shrinks
  • transfer it to a blender and blend to a fine paste
  • Add oil in a same 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, curry leaves, garlic , chopped onions.
  • Fry the onions till it is brown and then add the roasted ladies finger, mix well
  • 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.