Vendakkai Puli kuzhambu | Ladies Finger Tamarind Gravy | Okra Tamarind gravy | South Indian Kuzhambu Recipes

This Vendakkai Pulikuzhambu or ladies finger tamarind gravy is again a signature recipe of my MIL. My Mothers preparation of the Kuzhambu would be slightly different from this version. Will soon post that version also. We can keep this kuzhambu for 2 to 3 days without fridge also, just by heating in the night. Last week my MIL prepared this vendakkai Pulikuzhambu and I clicked the snaps. We had this Pulikuzhambu with potato roast. 

You can view some kuzhambu recipes below

Sundakkai Vatha Kuzhambu 

Manathakkali vatha kuzhambu

Masal vadai kuzhambu
Paruppu Urundai kuzhambu / Dal balls gravy
Mor Kuzhambu
Vendhaya Kuzhambu

How to make Vendakkai Pulikuzhambu

Preparation time: 12 min | Cook Time: 20 min 
Total Time: 32 min | Serves: 5

Recipe Category: Main | Recipe Cuisine: South Indian

Ingredients
Ladies Finger / Okra / Vendakkai - 1/4 kg

Onion - 2 medium sized 

Tomato - 2 medium sized

Tamarind - 1 gooseberry sized 

Grated coconut - 4 tbsp

Garlic - 3 to 4 cloves (optional)

Fenugreek seeds - 2 pinch

Cumin seeds - 1/5 tsp

Chilli powder - 1.5 tsp

Coriander powder - 1 tsp 

Turmeric powder - 2 pinch

Curry leaves - few 

Coriander - few

Hot water - 1/2 cup for soaking tamarind 

Water - as needed ( around 2.5 cups )

Salt - as per taste

Method
1. Wash and Chop the ladies finger and fry it with 1/2 tsp of oil for 5 min. Set it aside. Soak the tamarind with 1/2 cup water to get tamarind extract.

2. In the same kadai, add another 1 tsp of oil and add onion, fry for few min. Add tomato and grated coconut. Fry them nicely.

3. Transfer the content to the mixer grinder and grind to the fine paste. In the same kadai, again add the oil and when hot add the mustard, Urud dal, cumin seeds, fenugreek seeds. Add the onion and garlic and fry till onions are soft. 

4. Add the remanding tomato, curry leaves and coriander leaves. When they become mushy, add the chilli powder, coriander powder, salt and turmeric powder.

5. Add the fried ladies finger, water and the tamarind water. Cook for 5 min. Add the ground paste and cook again.

6. If the gravy is thick, add some water. Check for the seasoning and switch off the stove.

7. Serve the spicy vendakkai puli kuzhambu with rice.

Tasty and tangy Vendakkai Pulikuzhambu  is ready 

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How to make Vendhaya Kuzhambu | Fenugreek seeds gravy | Methi seeds curry | Easy South Indian Kuzhambu recipes

Vendhaya Kuzhambu / Venthaya Kulambu is a tempting Kuzhambu with lot of health benefits. This is very good for diabetic people and it has lot of fibre in it. This a tasty, delicious, healthy, tangy and spicy kuzhambu, which I loved a lot from my childhood. This kuzhambu can be prepared in different ways. People used to grind the shallots along with fenugreek seeds. But this is my simplest way and it tastes very great. Lets see how to make this tasty Vendhaya Kuzhambu. 

You can also view some kuzhambu recipes below 

Sundakkai Vatha Kuzhambu 

Manathakkali vatha kuzhambu

Masal vadai kuzhambu
Paruppu Urundai kuzhambu / Dal balls gravy
Mor Kuzhambu

How to make Vendhaya Kuzhambu

Preparation time: 10 min | Cook Time: 20 min 
 Total Time: 30 min | Serves: 5

Recipe Category: Main Course | Recipe Cuisine: South Indian

Ingredients

Oil - 2 tbsp
Mustard seeds - 2 pinch
Urud dal - 1/4 tsp
Fenugreek seeds/Vendhayam - 2 tsp
Cumin seeds - 1/5 tsp
Asafoetida - a pinch
Tomato - 2 (medium)
Onion - 1 cup (13 to 15) shallots
Garlic - 8 cloves (I used big sized)
Chilli powder - 1.5 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Tamarind - 1 Gooseberry size
Water - 1 cup hot water + 3 cups normal water
Curry leaves - few
Coriander leaves - few
Salt - as per taste

Method

1. Dry fry the fenugreek seeds, until they become brown as shown below. 

2. Grind it to a coarse powder. 

3. Soak the tamarind in hot water for 10 to 15 min. In a wok / kadai add the oil and when it is hot add the mustard seeds . When it splutters add the Urud dal, cumin. 

4. Add in the onion, garlic and sauté the onions. Add in the tomato, curry leaves, coriander leaves and salt. Sauté them, until tomato becomes mushy. 

5. Add the chilli powder, coriander powder, turmeric, asafoetida. Sauté for 3 min. or until oil oozes out from the sides. Add the tamarind pulp and water.

6. Add the crushed fenugreek seeds and allow to boil for 10 min at least. 

7. Garnish with Cilantro and serve hot with white rice. 

Notes:

1. Adding shallots increases the taste. Normal onions can also be used. 

2. You can also add 1/4 cup coconut milk. It enhances the taste. 

3. My grandma used to add little jaggery. 

4. If coconut milk is not added, you can keep it for 5 days in fridge and 2 days if kept outside.

Healthy and tasty Vendhaya Kuzhambu is ready to be served with hot steamed rice. 

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