
Learn how to make vendakkai puli kuzhambu, south Indian tangy thick gravy with ladies finger, perfect for eating along with rice.
I first need to thank a reader who took time and sent me this vendakkai puli kulambu recipe. I have few reader friends who send their recipes to me for trying and posting in my blog. I have many like that in my inbox folder. Last month when I could not come to a clear decision what to try, I went through this folder and saw this vendakkai puli kulambu recipe from Sangeetha sekar which was apt for me to try for blog as well as for my lunch. She sent this long time back, its only now I got the right time. It was yummy and different from our usual way of cooking as vendakkai is cooked in a tangy gravy with tomato, tamarind and also added coconut in it.
Check out my vathal kuzhambu recipe

Vendakkai puli kulambu recipe
Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time:30 mins tamarind soaking time | Cook time: 20 mins | Serves: 4
Prep Time:30 mins tamarind soaking time | Cook time: 20 mins | Serves: 4
Learn how to make vendakkai puli kuzhambu, south Indian tangy thick gravy with ladies finger, perfect for eating along with rice.

Ingredients
Ladies finger – 12 young, tender
Tamarind – 1 tsp tightly packed
Sambar powder – 2 tsp
Turmeric powder – 1/4 tsp
Sesame oil / Oil – 2 tbsp
Salt – As needed
Garlic – 3 flakes
Tamarind – 1 tsp tightly packed
Sambar powder – 2 tsp
Turmeric powder – 1/4 tsp
Sesame oil / Oil – 2 tbsp
Salt – As needed
Garlic – 3 flakes
To sautee in oil and grind
Shallots (Small onion) – 12
Tomato – 2
Coconut – 1/2 cup
Tomato – 2
Coconut – 1/2 cup
To temper
Oil - 2 tblsp
Mustard – 1/2 tsp
Fenugreek seeds / Vendhayam / Methi – 1/2 tsp
Curry leaves – 1 sprig
Mustard – 1/2 tsp
Fenugreek seeds / Vendhayam / Methi – 1/2 tsp
Curry leaves – 1 sprig
Method
- Cut ladies finger into one inch pieces. Peel small onion, roughly cube tomato, slice garlic into thin circles. Soak tamarind in 1/2 cup hot water for 30 mins, extract the juice with another 1/2 cup of water. Keep aside. In a kadai, add a tbsp of sesame oil and fry the ladies finger in medium flame stirring every now and then until the slime goes away and black spots appear here and there. Keep aside. In the same kadai, fry peeled small onion. Add oil if needed.
- Once onion turns transparent, add cubed tomato.
- Once tomato becomes soft, add coconut and fry for a minute. Transfer to a plate.Let it cool down.
- Mean while, Heat oil for tempering, temper with the items given under ‘To temper’ table, add sliced garlic. When garlic is fragrant, add the sauteed ladies finger.
- Add extracted tamarind juice, and adjust water so that totally its 2 & 1/2 cups of water. Add turmeric, sambar powder, salt and mix well. Simmer for 8 mins.
- Meanwhile grind the sauteed onion, tomato, coconut with little water to a paste. Add it to the boiling gravy along with little water.
- Boil for 3 more minutes and until the gravy is thick. It thickens a bit after cooling down, so switch off accordingly.







Notes
- Since we add tomato as well as tamarind, add sambar powder or red chilli powder as mentioned, otherwise it will not be balanced since we are adding coconut too.
- If you don’t have sambar powder, just replace with red chilli powder as the original recipe calls for.

Tags: vendakkai puli kulambu recipe,vendakkai puli kuzhambu recipe,tasty,puzhi,kulambu,ladies finger kulambu,with coconut
I think you have missed lady's finger in ingredients list
ReplyDeleteI will try this, looks new.
ReplyDeleteVery creamy and tasty Kulambu..
ReplyDeletelip-smacking kulambu!! awesome clicks as ever :)
ReplyDeleteOh god I am abt to post a similar recipe people r going to think I copied u 😳😳😳 lovely pic raks
ReplyDeleteHaha, go ahead, no one will even notice ;) Still I know you are honest. :)
DeleteNice and very coourful
DeleteTried it yesterday was a smash hit... My husband never has afternoons food for dinner,but he had it last night and also today morning.. He loved it that much. My kids loved it too.. :)
ReplyDeleteI tried this today its very tasty tasty. Thanks for your guidance :)
ReplyDeletegood recipe.. thanks for posting..
ReplyDeleteWonderful recipe & the steps!!! I followed it as mentioned and it came out so well. My hubby loved it. Am following many recipes from your blog but this is the first time I am commenting. Whenever I search for any recipe, I first search in Rakskitchen!!! You ROCK!!!
ReplyDeleteWoww sister its easy to cook.my mother in law like this kulambu so much thank u
DeleteYummy recipe .....
ReplyDeleteSuper taste ...taste was amazing.pls keep going like this..thanks to u
ReplyDeleteI have been looking for a yummy recipe for Vettaikkai. Thanks Raks.
ReplyDeleteHi raks..... Tried ur recipe today. It was just awesome. I m ur blog silent follower. When ever and what ever dish i have tried from ur blog, it has been just awesome. Keep going. Forgot to mention about this recipe.... My hubby just loved it do much tat... He din want any side dish to distract the taste ��. Thank u !
ReplyDeleteHi raks..I too tired..it was delicious.. Thanks for ur receipe..I'm finding moru kolambu receipe but not able to get it..
ReplyDeleteThank you :) http://www.rakskitchen.net/2007/09/more-kurzhambu-buttermilk-kuzhambu.html
ReplyDeletehi raks... i have been following all ur recipes and it is always a hit whenever i make it... now my hubby eats whatever i prepare.. thnkx a lot..this recipe came out too good and loved the flavour... god bless u and ur family with all health and happiness.
ReplyDeleteHi raks..I tried many of ur recipes..all turned out great..good going raks..but I wanna clarify one doubt abt this recipe ..can we replace small onion with big onion..will it taste good?
ReplyDeleteYes sure. You can use.
ReplyDeleteCan we make it without tomatoes?
ReplyDeleteYes sure.
DeleteCan I replace ladies finger with bitter guard
ReplyDeleteSure
DeleteHi Raks,
ReplyDeleteI had been searching for this kuzhambu recipe online for long. I have had this kuzhambu many times at hostel, being a non-tamilian I was new to this graVy. I love this one ,I wanted this recipe badly. Thanx for posting it .
I have had it as pidi karunai kizhangu puli kuzhambu. My Iyer cook used to make this lip-smacking kuzhambu often . Thanks for sharing the recipe and thanks to the reader who had actually sent you the recipe .
When do you add salt?
ReplyDeleteHi raks! Tried this kuzhambu today and I had replaced vendaikkai with murungaikkai. It came out very well and my hubby loved it. Thanks!!!
ReplyDeleteHi Raks, if tamarind taste high in kuzhambu how can we adjust
ReplyDeleteWhen do we add salt?
ReplyDeleteForgot to mention, thanks for asking. Updated now. Can be added along sambar powder
DeleteThanks Raks! Made this recipe today and came out great.
ReplyDeleteSuper yummy kolambu! Big hit in my home..thanks much :)
ReplyDelete