Vendakkai Puli Kuzhambu, Ladies Finger recipe with Tamarind pulp
Vendakkai Puli Kuzhambu, Ladies Finger recipe with Tamarind pulp
Vendakkai Puli Kuzhambu, Ladies finger recipe is one of a traditional recipe from Tamil Nadu cuisine. Depending upon the amount of chilli powdered used, it has a greenish brown to light brown texture. This recipe has a unique flavour and goes well with hot steaming rice and curd. Ladies finger, tomatoes and shallots are the vegetables used in this recipe. The use of tamarind pulp gives away a slightly sour flavour which would combine well with the taste of dried red chillies and freshly grounded coriander seeds. Small quantities of grated coconut is also used for an added flavour. Have a look at the list of ingredients used and the method of preparation of Vendakkai Puli Kuzhambu.
Ingredients
- 3-4 tablespoon of Oil
- 1 teaspoon of Mustard seeds / Kaduku
- 1 teaspoon of Urad dal / Ulundu Paruppu
- 2 dried Red Chillies
- Few sprigs of curry leaves
- 5-6 Garlic (peeled)
- 9-10 Shallots
- 1 medium sized Tomatoes (chopped to small pieces)
- 10-15 Ladyfinger (Chopped)
- 3 tablespoon of Tamarind Pulp
- Salt for the taste
- 1 teaspoon of Sugar / Jaggery
Ingredients for roasting and grinding
- 1 teaspoon of Oil
- 2 tablespoon of Coriander Seeds / Malli
- ½ cup of Coconut
- 6-10 Dried Red Chillies
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Method of Preparation
- Wash the ladies finger and tomatoes in running water, keep it aside.
- Heat one teaspoon of oil in a pan and add the coriander seeds, saute it for a minute.
- Now, add the chillies and saute it to a golden texture.
- Add the grated coconut pieces and toss it for some time. Take it to a blender and ground it to a fine paste.
- Heat some oil in a Kadai and add some mustard seeds, urad dal, curry leaves and chillies. Saute it for a minute.
- Add the shallots, tomatoes, garlic and cook it till the tomatoes turns mushy.
- Now, add the ladies finger pieces and saute it for 7-10 minutes. Wait till the ladies finger pieces attain a light brown texture.
- Sprinkle some salt for the taste and pour in the coconut paste. Cook it for few minutes.
- Now, slowly pour the tamarind pulp along with the water.
- Heat it to a boil and reduce the flame, simmer it till the oil separates.
- Serve it with rice.
