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