Vendakkai Puli Kuzhambu is a South Indian tangy tamarind gravy that goes well with rice. Basically, this Puli kuzhambu can be made with or without coconut paste. Puli kuzhambu actually tastes best the next day. So I always make sure some extra is left out to have it the other day.
Vendakkai Puli Kuzhambu is nothing but lady’s finger tamarind gravy. Lady’s finger fried in oil is simmered in a tangy gravy with the specified spices gives you a divine taste. Mostly this gravy is prepared for lunch. I like this gravy with Idli and dosa too. I know it’s a weird combo, but trust me it is a nice combination to have with Idli and dosa.
Vendakkai Puli Kuzhambu :
- Usually, small onions/sambar onions are used for this kind of gravies, but for a change, I have used big onions.
- Use either homemade sambar powder or any branded sambar powder. (Soon will post homemade sambar powder)
- Here I am using thalikkum vadagam for tempering (which is easily available in all Indian stores) or else you can simply use mustard seeds and hing. (But vadagam certainly gives a nice aroma to the gravy).
- Also, use gingelly oil to temper.
- 150 gms Lady's finger/Vendakkai
- 1 Onion
- 1/4 tsp Turmeric powder
- 1 tsp Sambar powder
- 1 tsp Chilli powder
- 2 tsp Coriander powder
- 1/2 tsp Pepper powder
- 3-4 Garlic pod coarsely crushed
- 1 strand Curry leaves
- Tamarind lemon size
- salt to taste
- 3 tbsp oil gingelly oil
- 1/2 tsp Thalikkum Vadagam
- Keep all the ingredients ready. Soak tamarind in hot water for half an hour and extract the juice and set aside. Chop onion finely and Lady's finger to one-inch size. Now heat a Kadai, add a tsp of oil and fry the Lady's finger for 2-3 minutes.
- Once Lady's finger is fried thoroughly, set aside on a plate. Now reheat the Kadai, add remaining oil to heat. Add thalikkum vadagam and let it crackle.
- Now add onion and curry leaves. Saute till onion becomes translucent. Then add turmeric powder, chilli powder, coriander powder, crushed garlic and saute for 2-3 minutes. Then add extracted tamarind juice.
- Now add a cup of water and salt to taste. Boil it for 10-12 minutes till the raw flavor of tamarind goes. Then add sambar powder, pepper powder, and the fried Lady's finger. Cook for another 5 minutes. Gravy is ready to relish.
- Wash ladies finger thoroughly in water and dab it with dry cloth and then cut to one-inch pieces.
- Use gingelly oil to temper.
- If you don't have thalikkum vadagam then temper with mustard seed and hing.
- If you don't like garlic, then you can skip it.
- This tamarind gravy should be cooked thoroughly in a medium-slow flame.
- When you see oil separating at the last stage you can switch off the flame.
You can have any kootu along with this gravy or even you can have it with normal poriyals like Avarakkai Poriyal or Beans Usili.
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Mouthwatering tangy Vendakkai Puli Kuzhambu is ready to relish.
Did you not use tomato? How will the gravy become think without tomato? I’m confused. 🙁
We don’t use tomatoes in tamarind gravy. Coriander powder used thickens the gravy. I use homemade coriander powder which contains urad dhal, channa dhal, and rice in it. You can check the recipe here https://www.sharmiskitchen.com/2017/04/coriander-powder-homemade-coriander-powder/ Thank you. Hope this helps you.