Vendakkai puli kulambu is a popular South Indian kulambu which is very easy to make. It goes well as an accompaniment with rice. It can be made with or without coconut. This simple kulambu is often prepared in my home. In hotels, kulambu is mostly prepared in this manner. You can also check my arachuvitta kulambu hotel style. Today we will learn how to make ladies finger puli kulambu/kara kuzhambu following this easy recipe with step wise pictures.
Vendakkai Puli Kulambu
Prep Time : 10 mins
Cook Time : 20 mins
Serves: 4
Recipe Category: Kulambu
Recipe Cuisine: South Indian
Author:Padhu Sankar
Serves: 4
Recipe Category: Kulambu
Recipe Cuisine: South Indian
Author:Padhu Sankar
Ingredients needed
Ladies finger/Vendakkai -8-10
Pearl onion -10
Garlic – 10 cloves
Tomato -1
Sambar Podi – 2 tbsp
Salt needed
Tamarind – small lemon sized ball
Coconut – 3 tbsp
For the seasoning
Sesame seed oil – 3 tbsp
Mustard seeds – 1 tsp
Fenugreek seeds – 1/4 tsp
Hing – a pinch
Red Chillies – 1-2
Curry leaves – a sprig
Preparations
Wash and wipe ladies finger dry with a kitchen towel. Cut the tip and tail and discard it. Then cut it into 1 1/2 inch pieces.
Peel pearl onions and garlic. If it is big, cut it into half.
Soak tamarind in hot water for 20 minutes. Extract 2 cups of tamarind water by adding more water and discard the pulp.
Grind coconut to a fine paste and keep it aside.
Method
Heat oil in a kadai (sesame seed oil/nallennai preferable), add mustard seeds, when it splutters, add fenugreek seeds, red chillies, hing and curry leaves.
Add pearl onion and garlic. Saute on medium heat until it turns transparent.
Heat another 2 tsp of oil and saute ladies finger separately for 4-5 minutes in another pan. You do not have to cook ladies finger fully as it will get cooked in the tamarind water.
Once the onion becomes transparent, add the ladies finger.
Add the chopped tomato and mix well.
Cook for 2-3 minutes. Add sambar podi (I used my homemade sambar podi which is not spicy) and salt needed.
Mix well and cook for a minute. Add tamarind extract.
Boil on medium heat.
Once the kulambu starts to thicken, add the coconut paste, mix well and boil for another 2-3 minutes on low heat. Remove from heat.
Serve with rice or even with idli dosa.
Check out more than 25 Delicious Kulambu Varieties
South Indian Lunch – Kovakkai curry, Mor keerai, salad, vendakkai puli kulambu and homemade curd.
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Very nice texture and color
This was very tasty! Thanks for the recipe! I had to substitute. I used sambar masala, and instead of tamarind I used amchur powder.
Spicy, tangy, flavoursome and not slimy!
Thank you!
Ideal for the ones who love the taste of tamarind.