Vendakkai Puli Kuzhambu

Hello everyone,

Vendakkai puli kuzhambu is a south indian curry which is easy to make. It can be made with or without coconut. Vendakai is sautéed with little salt in oil and then cooked in tamarind, onion, tomato and coconut gravy. My mom used to make as like vatha kuzhambu. When I started cooking, I googled and found many recipes which is by grinding onion, tomato. I tried and liked the taste. Hence, I thought of sharing with others.

Whenever I make this for lunch,I make little extra to keep for dinner. I make pongal or rice usili for dinner. Pongal tastes good with Vendakkai puli kuzhambu.

Ingredients:

Ladies finger – 10 tender cut into 1inch pieces

Pearl onion – 6 or 7 peeled

Tomato – 1 chopped into cubes

Coconut – 1/4 cup grated

Tamarind – gooseberry size

Sambar powder – 2 tsp

Turmeric powder – 1/4 tsp

Jaggery - 1tsp

Sesame oil / Oil – 2 tbsp

Salt – As needed

Oil – 2 tblsp

Mustard – 1/2 tsp

Fenugreek seeds– 1/2 tsp

Curry leaves – 1 sprig

Method:

1. Soak tamarind in 1/2 cup hot water and extract the juice by adding another 1/2 cup water.

2. Heat sesame oil in a pan, add Pearl onion Saute until it is translucent. Then add tomato. When it becomes mushy add coconut. Switch of the flame, grind it to a smooth paste and keep it aside.

3. In another pan, add 1tbsp sesame oil, add mustard seeds and once it splutters add fenugreek seeds. Then add Curry leaves and ladies finger. Fry it until there are black spots in ladies finger.

4. Add tamarind juice to the pan, then add sambhar powder, jaggery, turmeric powder, salt. Allow it to boil until ladies finger becomes soft and raw smell of tamarind goes.

5. To the tamarind , ladies finger add ground tomato onion paste and allow it to boil for another 5 mins untill the gravy is thick. Switch off the stove.

Finally serve Vendakkai puli kuzhambu with hot rice. It goes well with pongal or upma as well..