Sundakkai Kuzhambu / Dried Turkey Berry Gravy
Murungaikai Kathirikai Puli Kuzhambu / Drumstick Brinjal Tamarind Gravy
Poondu Puli Kuzhambu/Garlic Tamarind Gravy
Vendakkai Puli Kuzhambu
|Prep time: 10 Min||| Cook time: 20min||| Total time:30 Min|
|Recipe type: Side Dish||| Cuisine: Indian||| Yield / Serves: 4|
|Taste: Mildly Spicy and Tangy|
Ladys Finger – 5 long
Onion – 1 or Shallots – 5
Tomato – 1
Curry Leaves – few
Tamarind Paste – 2 tablespoon
Sambar Powder – 2 teaspoon
Turmeric Powder – 2 teaspoon
Mustard – 1 teaspoon
Split Urad dal – 1/2 teaspoon
Turmeric Powder – a generous pinch
Sesame Oil – 1 tablespoon + 1 tablespoon for roasting okra
Salt to Taste
To Roast and Grind:
Coriander Seeds -1 teaspoon
Jeera – 1 teaspoon
Dry Red Chillies – 3
Coconut – 1.5 tablespoon
Water – 3 tablespoon
Step by Step Photos on how to make Vendakkai Puli Kuzhambu:
- Chop Bindhi into half inch pieces. Add Sesame Oil in a frying pan and heat it. Add chopped bindi and salt and saute until bindi cooks well. Soak Tamarind in 1/2 cup of water for 10 minutes. Squeeze out the juice from tamarind and remove the tamarind and throw away.
- Dry roast Coriander Seeds, Jeera, Dry Red Chillies and Coconut separately. Grind them with water into a paste.
- Heat oil in a frying Pan. Add Mustard and Urad Dal. Allow them to splutter. Add onion and curry leaves and saute them until the onion gets glossy. Add tomato and a pinch of salt and saute them until mushy. Add the roasted ladys finger. Saute them in low flame for 2 minutes.
- Add the coconut paste, Tamarind Paste, Turmeric Powder, salt to taste and Sambar powder and cook until the oil seperates in the sides of the vessel.