Vendakkai Puli Kulambu

Vendakkai Puli Kulambu

Vendakkai Puli Kulambu | Ladies finger tamarind curry ( without coconut )

Vendakkai Puli Kulambu – Vendakkai Puli Kulambu is one of the most popular South Indian curry which goes well with steamed rice and dal rice (paruppu sadham). Every South Indian household has their own way of making this dish. The recipe given here is a simple and easy one where no grinding is not necessary.

Vendakkai puli kulambu

How to make Vendakkai Puli Kulambu

Vendakkai Puli Kulambu Recipe

Cooking instructions with step by step pictures

Chop okra / vendakkai pieces and fry them for a few minutes in oil to reduce the sliminess. Alternatively I have microwaved the okra pieces for around 6 minutes to reduce oil consumption. 

Heat 2 tbsp oil in a pan and add mustard seeds.

Once the mustard seeds crackle, add chana da, urad dal & cumin seeds and saute till the dals are browned.

Now add chopped shallots and curry leaves. Saute for a few minutes. 

After the onions are browned, add chopped tomatoes.

Cook the tomatoes till oil separates.

Now add the spice powders including salt, turmeric powder, red chilli powder and coriander powder and saute till the raw smell of masala powders ward off.

Now add tamarind pulp or tamarind water.

Add water according to your preferred consistency of the curry.

Add sugar / jaggery.

Bring the mixture to a boil and simmer for a few minutes.

Now add the fried okra pieces.

Cook for around 7 to 8 minutes in a low flame.

Garnish with coriander leaves.

Serve with steamed rice or roti !!

Vendakkai puli kulambu

Recipe notes

  •  You can make this curry with bitter gourd and it is equally delicious.
  • Boil the curry for at least 7 to 8 minutes after adding tamarind or else the raw smell of the tamarind might linger.
  • I strongly suggest not to skip the addition of jaggery or brown sugar as the combination of shallots, tamarind and jaggery is not to miss. But you can reduce the amount of jaggery added according to your preference. 
  • Use sesame oil for best taste. 
  • Instead of red chilli powder and coriander powder you can add sambar powder, vathal kuzhambu powder or even any store bought puli kulambu powder. 
Vendakkai Puli Kulambu

Vendakkai Puli Kulambu | Ladies finger tamarind curry ( without coconut )

Dr. Monica
South Indian style curry made with okra and spices in a tamarind base.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Dish, Side Dish
Cuisine Indian
Servings 4
Calories 80 kcal

Ingredients
  

  • 250 g okra / ladies finger / vendakkai
  • 2 tbsp gingelly / sesame oil
  • ½ cup shallots
  • A sprig of curry leaves
  • 1 medium sized tomato
  • 1 tbsp tamarind pulp or tamarind extract from lemon sized tamarind
  • ½ tbsp jaggery or brown sugar
  • Coriander leaves for garnishing
  • Water as needed

Masala powders

  • ¼ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 ½ tsp coriander powder
  • Salt to taste

To temper

  • ½ tsp mustard seeds
  • ½ tsp chana dal
  • ½ tsp split urad dal
  • ½ tsp cumin seeds

Instructions
 

  • Chop okra / vendakkai pieces and fry them for a few minutes in oil to reduce the sliminess. Alternatively I have microwaved the okra pieces for around 6 minutes to reduce oil consumption.
  • Heat 2 tbsp oil in a pan and add mustard seeds.
  • Once the mustard seeds crackle, add chana da, urad dal & cumin seeds and saute till the dals are browned.
  • Now add chopped shallots and curry leaves. Saute for a few minutes.
  • After the onions are browned, add chopped tomatoes.
  • Cook the tomatoes till oil separates.
  • Now add the spice powders including salt, turmeric powder, red chilli powder and coriander powder and saute till the raw smell of masala powders ward off.
  • Add tamarind pulp or tamarind water. Add water according to your preferred consistency of the curry.
  • Add sugar / jaggery.
  • Bring the mixture to a boil and simmer for a few minutes.
  • Now add the fried okra pieces and cook for around 7 to 8 minutes in a low flame.
  • Garnish with coriander leaves.
  • Serve with steamed rice or roti !!

Notes

  • You can make this curry with bitter gourd and it is equally delicious.
  • Boil the curry for at least 7 to 8 minutes after adding tamarind or else the raw smell of the tamarind might linger.
  • I strongly suggest not to skip the addition of jaggery or brown sugar as the combination of shallots, tamarind and jaggery is not to miss. But you can reduce the amount of jaggery added according to your preference.
  • Use sesame oil for best taste.
  • Instead of red chilli powder and coriander powder you can add sambar powder, vathal kuzhambu powder or even any store bought puli kulambu powder.
Keyword Curry recipes

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