vendakkai gravy /lady’s finger puli kulambu (kuzhambu) with coconut
This vendakkai gravy is a genuine dish done regularly at my home.This is a standard puli kuzhambu made in most of the homes.The procedure and one or two ingredients may change which makes all the difference.Many don’t like to add jaggery in their cooking but for us in our home we do like it.So,its not compulsory to add jaggery its purely optional.Its not only a simple dish but an intricate combination of flavours well balanced.Adding coconut gives a rounded flavour cutting out the tanginess from the tamarind.Sometimes even tomatoes are added but for this gravy its not at all needed.We at our home we don’t add tomatoes for this particular variation of vendakkai gravy. Don’t overcook the veggie always cook till tender without much change in colour. This puli kulambu with a simple appalam will be a satisfying meal every time.
vendakkai gravy /lady’s finger puli kulambu (kuzhambu) with coconut
INGREDIENTS:
Ladies finger/vendakkai – 15 -20(cleaned in water,dried on towel and chopped)
Small onions – 1/4 cup(chopped)
Tamarind – squeezed out from a lemon sized ball
Some curry leaves
Asafoetida – 1 tsp
Salt to taste
Oil – 1 tbsp
Mustard seeds – 1 tsp
Urad and bengal gram dal – each 1 tsp
Turmeric powder – 1 tsp
Tiny bit of jaggery
To roast and grind :
Coriander seeds – 1 tbsp
Dry red chiles – 4-5
Jeera/cumin – 1 tsp
Vendayam/fenugreek – 1/4 tsp
Grated coconut – 5 tbsp
Oil -1 tsp
And little oil for saluting ladies finger
METHOD:
1.Wash ladies finger pat dry with a towel and cut into 1 inch piece size and saute it in little oil.
2.Then in the same kadai add oil and fry the given ” to roast and grind” ingredients till golden,lastly add coconut .
3.Let it cool and grind it to a paste,keep ready.
4.Keep a kadai with oil add mustard to splutter.
5.Add dals to be golden,then add chopped small onions with some curry leaves.
6.When onions become translucent add Hing and saute.
7.Add the vegetable and also add needed salt and turmeric powder with it.
8.Stir in for some seconds.
9.Add tamarind water and tiny bit of jaggery and let the veggie to cook.
10.Now when veggie is cooked add the ground paste.
11.Bring it to gravy consistency by adjusting with water.
12.Let it boil for some 5 minutes.
13.When done switch of the stove and serve with rice.
Ingredients
- Ladies finger/vendakkai - 15 -20(cleaned in water,dried on towel and chopped)
- Small onions - 1/4 cup
- Tamarind - squeezed out from a lemon sized ball
- Some curry leaves
- Asafoetida - 1 tsp
- Salt to taste
- Oil - 1 tbsp
- Mustard seeds - 1 tsp
- Urad and bengal gram dal - each 1 tsp
- Turmeric powder - 1 tsp
- Tiny bit of jaggery
- Coriander seeds - 1 tbsp
- Dry red chiles - 4-5
- Jeera/cumin - 1 tsp
- Vendayam/fenugreek - 1/4 tsp
- Grated coconut - 5 tbsp
- Oil -1 tsp
- And little oil for saluting ladies finger
Instructions
- Wash ladies finger pat dry with a towel and cut into 1 inch piece size and saute it in little oil.
- Then in the same kadai add oil and fry the given " to roast and grind" ingredients till golden,lastly add coconut .
- Let it cool and grind it to a paste,keep ready.
- Keep a kadai with oil add mustard to splutter.
- Add dals to be golden,then add chopped small onions with some curry leaves.
- When onions become translucent add Hing and saute.
- Add the vegetable and also add needed salt and turmeric powder with it.
- Stir in for some seconds.
- Add tamarind water and tiny bit of jaggery and let the veggie to cook.
- Now when veggie is cooked add the ground paste.
- Bring it to gravy consistency by adjusting with water.
- Let it boil for some 5 minutes.
- When done switch of the stove and serve with rice.
Notes
Adding jaggery is optional. To avoid stickiness of the veggie I saute it in little oil. You can add more chillies if you want.
Some more recipes here:
pachai mochai payaru kuzhambu
south indian ennai kathirikkai kuzhambu
siru keerai kulambu /Keerai sambar
pavakkai puli kuzhambu
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