Vendakkai Puli Kuzhambu

revifood

9 years ago

When it comes to lunch, I generally get bored of preparing the same south Indian gravies daily. So frequently I try to mix and match ingredients from an existing recipe to bring out new flavors. This Vendakkai Puli Kuzhambu is one such variation from the kuzhambu I generally prepare.

It is one of the easy Indian recipes made with tamarind paste or tamarind water along with other spice powders. There is no need for making any special masala paste. Yet the taste of this gravy will stick to your palette. And will be one of the tasty kara kuzhambu recipes you ever tasted. The perfect tangy gravy to mix with hot rice.

While Puli kuzhambu is a famous gravy in South India, neither my mom nor my MIL make it. They generally make all other types of kuzhambu recipes I have posted so far.

However RK said that he has tasted puli kulambu in Hotels as part of the traditional South Indian meals and said that it would be delicious. Usually served as the second course in an elaborate South Indian lunch spread, right after the yummy Sambar.

So when I decided to make it today, I drew inspiration from the hotel style kara kuzhambu recipe I usually make and had to come up with my own recipe for this puli kuzhambu.

I am happy that I gave it a try for the first time, since the kuzhambu turned our delicious. With a drop of ghee it was simply amazing. Just what any South Indian would want for lunch. Kootu was the best side dish. Since this kuzhambu doesn't use tomatoes, it best helps those who are trying to avoid tomatoes from their diet for reasons like kidney stones, etc. etc 🙂

Vendakkai Puli Kuzhambu | Kara Kuzhambu Recipe

Puli Kuzhambu

Prep Time 10

Cook Time 20

Total Time 30

Servings 4

Ingredients

1 Tamarind Small lemon size
1 tsp Salt
¼ tsp Oil
10 Ladies finger / Okra / Vendakkai Chopped into larger sized pieces
5 Garlic Cloves
10 Shallots / Small onion / Pearl onions Peeled
¼ tsp Turmeric powder
2 tsp Homemade Sambar powder (or) { Red chilli powder - 1 tsp + Coriander powder - 1 tsp }

To Temper

2 Tbsp Sesame oil | Gingelly Oil
¼ tsp Mustard
½ tsp Fenugreek seeds
2 Dry red chilli
1 sprig Curry leaves
¼ tsp Asafoetida

Instructions

First soak tamarind in 1 Cup of hot water or warm water along with salt for about 5 minutes. Squeeze the soaked tamarind and prepare the tamarind juice / extract. Make it to measure 2 cups by adding sufficient water. Keep aside. Mean while heat a pan with ¼ tsp oil, and saute the okra till they are no more sticky and keep aside.
Now again heat the same pan with sesame oil, add the mustard and once it splutters add the other ingredients listed under "To temper" in given order. Give a quick stir. Now add the garlic and saute until they start to change color.
Immediately, add in the shallots and continue to saute until the onions turn golden brown. Now add the okra and saute for few more secs. Then add the tamarind extract.
Now add turmeric, sambar powder and mix well to combine.
Once the kuzhambhu starts to boil turn the flame to low-medium and cook until the okra is fully done. By this time the oil would get separated at the top, the kuzhambhu would get thickened slightly and the raw smell of the ingredients added would have gone. Turn off the flame and transfer to serving bowl.
Serve with hot rice / idli / dosa / chapati and enjoy.

Notes

- You can even use red onions instead of shallots.

- In case of using, do slice them and caramelize them to achieve the best taste

- You can also add a little bit of jaggery/sugar at the end and stir until dissolved. It will add a slight sweetness and round out all the flavors of the dish

- Adding sesame oil will give the best flavor to the kuzhambhu. But you can also use any other cooking oil

- While tempering make sure you don't burn the fenugreek seeds, which may lead to bitter taste of kuzhambu. So do it in medium heat.

- Vathal kuzhambu recipe | Vatha kuzhambu recipe which uses sundakkai vathal is different from this recipe.

- You can use slit brinjal as the main ingredient in place of vendakkai. Murungakkai kara kuzhambu will also be a yummy variation.

Sending this recipe to the First Blog Anniversary Celebration of Delectable Flavours.