Vendakkai Puli Kulambu

vendakkai kulambu

Vendakkai Puli Kulambu is a gravy prepared with Okra/ladies finger cooked in tamarind juice.A tangy kulambu that goes well with steamed rice and papad.Use only tender Vendakkai/Okra for this kulambu and dont forget to dry them in sun for few minutes after chopping.This helps to remove the sliminess from the Vendakkai/Okra and makes your kulambu tastes better and delicious.

INGREDIENTS

10-12 Vendakkai / Okra

5 shallots for sauteing

6 shallots for grinding

1 tomato (chopped)

6 cloves of garlic

2 tbsp sesame oil

1/4 tsp turmeric powder

1 tsp chilli powder

1 tsp cumin powder

3/4 gooseberry sized tamarind (soak in 3/4 cups of water)

Few curry leaves

Water as required

Salt to taste

TO TEMPER

1/2 tsp mustard seeds

1/2 tsp urad dhal

PREPARATION TIME : 10 MINS

COOKING TIME : 30 MINS

SERVES : 3-4

METHOD

Soak the tamarind in 3/4 cups of water for an hour.Extract the tamarind juice and keep it aside.

Grind the shallots with water to a fine paste and keep it aside.

Chop the Vendakkai / Okra,dry them in sun for 30 mins and saute them in a separate kadai with 2 tsp oil for 5 mins on medium flame and keep it aside.

saute okra

Heat oil in pan,add the mustard seeds,urad dhal,curry leaves when they splutter add the garlic pods and saute for a min on medium flame.

Now add the shallots and saute until they turn transparent.

Add the tomato and saute until they turn soft.

saute well

Add the tamarind juice,onion paste,turmeric powder,chilli powder,cumin powder,salt and bring it to boil on medium flame.

add tamarind juice ,onion paste,

When it boils reduce the flame to low and add the sauteed Vendakkai.Let it cook for 10-12 mins on low flame until the Vendakkai/Okra is cooked completely and oil separates.

add the vendaikai..

Vendakkai puli kulambu is ready to serve.Serve with steamed rice and papad.

vendakkai puli kulambu

TAKE CARE TIPS

Always saute the Vendakkai/ Okra separately in a kadai or pan to remove the sliminess.

Do not forget to dry them in sun for 30 mins.

Use only tender Okra / Vendakkai.

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