Vendakai Puli Kuzhambu


Lady's finger [vendaikai]                            - 200gms

Shallot                                                          - 10

Garlic                                                            - 1 

Tomato                                                         - 1 

Curry leaves                                                 - 1 tbsp

Chilli powder                                               - 1 tsp

Coriander powder                                        - 2 tsp

Turmeric powder                                          - 1/4 tsp

Mustard seeds                                              - 1/2 tsp

fenugreek seeds                                            - 1/2 tsp

Jeera                                                            - 1/2 tsp

Peppercorns                                                 - 1/4 tsp

Hing                                                             - 1/4 tsp

Gingelly oil                                                    - 5 tbsp

Salt                                                              - to taste

Tamarind                                                     - small lime size ball 


Extract tamarind juice from the soaked tamarind pieces and keep aside.

Take a frying pan add 3 tbsp of gingelly oil when hot

Add mustard and methi seeds when splutters 

Add jeera, peppercorns, hing  and saute well.

Then add shallots, garlic and curry leaves ,saute well.

Saute till onion and garlic get transparent and add the chopped tomatoes.

Saute the tomatoes until it gets mushy.

Add lady's finger [ vendaikai ] and saute for few mins.

Then add the dry powders..turmeric,chilli and coriander powders saute well till the raw smell disappears.

And add the tamarind juice stir well.

Add 2 cups of water salt to taste and stir well.

Let it cook in  low flame and allow it to boil for about 10 minutes.Add the jaggery when boiling.

Then add 2 tsp of sesame oil ,stir well and cook for few more minutes or till oil starts separates from the kuzhambu.

After that the Puli Kuzhambu is ready to serve.

Goes well with Rice and idly and dosai....