Vendakkai Puli Kulambu

Serves 1
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Directions

  1. 1Add gingelly oil to the pan and fry vendakkai (bhindi) for 5 minutes in medium flame.
  2. 2Keep the fried vendakkai aside.
  3. 3Add mustard to the remaining oil in the pan.
  4. 4Add fenugreek to the pan.
  5. 5Add shallots to the pan.
  6. 6Add garlic cloves to the pan.
  7. 7Add curry leaves to the pan and sauté until the onion turns soft.
  8. 8Add chopped tomato to the pan.
  9. 9Add chilli powder to the pan.
  10. 10Add sambar powder to the pan.
  11. 11Add coriander powder to the pan.
  12. 12Add turmeric powder to the pan.
  13. 13Add salt to the pan and sauté for 3 minutes in low flame.
  14. 14Add the fried vendakkai to the mixture and mix well.
  15. 15Add tamarind juice of small lemon size to the pan and mix well.
  16. 16Add a little water to the pan and mix.
  17. 17Cover and cook for 10 minutes in low flame.
  18. 18Add coconut, pepper, and cumin seeds to a grinder.
  19. 19Add a little water and grind to a paste.
  20. 20Add the coconut paste to the curry.
  21. 21Add water and mix well.
  22. 22Check salt and add if needed.
  23. 23Boil for 5 minutes in low flame.
  24. 24Serve the Vendakkai Puli Kulambu with rice.

Ingredients

  • 3 tbl spoon Gingelly oil
  • 150 grams Vendakkai (bhindi)
  • 0.5 teaspoon Mustard
  • 0.25 teaspoon Fenugreek
  • 15 to 20 Shallots
  • 10 Garlic cloves
  • Curry leaves
  • 1 Tomato
  • 1 teaspoon Chilli powder
  • 1 teaspoon Sambar powder
  • 1 teaspoon Coriander powder
  • Turmeric powder
  • Salt
  • Tamarind juice of small lemon size
  • 4 tbl spoon Coconut
  • 0.5 teaspoon Pepper
  • 0.5 teaspoon Cumin seeds

Equipment

PanSpatulaLidGrinder