Puli Kuzhambu
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 | FAQ
- 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.