Lady's finger Puli kulambu is a tangy gravy cooked with bhindi that goes well with steamed rice and any vegetable side dish.
Lady's finger Puli kulambu Recipe | Vendakai Puli kuzhambu Recipe with step by step photo.Among all the veggies Lady’s Finger is the only veggie hubby is fond of, So I try to use it at least twice weekly in the form of Stir Fry , Kurkurae bhindi or kuzhambu ,So today I am share my favorite Lady’s Finger Puli Kuzhambu.
How to prepare Lady's Finger Puli Kuzhambu , Pictorial
1.Wash the lady’s finger really well and wipe it off with a kitchen towel such that no moisture remains. Chop the lady’s finger into equal-sized 1-inch pieces. Heat a pan with oil and start frying the chopped bhindi such that it shrinks and size and cooked fully. Set it aside.
2. In another pan heat oil. Once the oil heats up add in mustard seeds let it splutter then add in Dry Red Chilli and Curry leaves.
3. Next, add in the chopped shallots onions. Fry till it shrinks
4. Next add in the chopped tomato and cook it releases oil.
5. Now add in the bhindi and mix well
6.Next in the sambar powder and salt and mix well. Cook for 2 mins.
7. Now add in the extracted tamarind water and mix well. If the gravy is thick you can add some water too, cook till it starts to get thick. Meanwhile grind the grated coconut with some water to a smooth paste and set aside and add to the Kuzhambu
7.Mix evenly and cook in a low flame till the oil separates and switch off the flame.
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Lady's finger Puli kulambu | Vendakai Puli kuzhambu
Standard 1 cup measures 240 ml
Ingredients
- Lady’s Finger -10
- Shallots – 15
- Tomato – 1
- Tamarind – Lemon sized
- Freshly grated coconut – 2 tbsp
- Sambar powder – 2 tsp
- Water as needed
- Salt as needed
To Temper :
- Oil – 1 tbsp
- Dry Red Chilli – 3
- Curry Leaves a spring
- Mustard Seeds – 1 tsp
Instructions
- Wash the lady’s finger really well and wipe it off with a kitchen towel such that no moisture remains. Chop the lady’s finger into equal-sized 1-inch pieces. Heat a pan with oil and start frying the chopped bhindi such that it shrinks and size and cooked fully. Set it aside.In another pan heat oil.
- Once the oil heats up add in mustard seeds let it splutter then add in Dry Red Chilli and Curry leaves.
- Next, add in the chopped shallots onions.
- Fry till it shrinks next add in the chopped tomato and cook it releases oil.
- Now add in the bhindi and mix well
- Next in the sambar powder and salt and mix well. Cook for 2 mins.
- Now add in the extracted tamarind water and mix well. If the gravy is thick you can add some water too, cook till it starts to get thick. Meanwhile grind the grated coconut with some water to a smooth paste and set aside and add to the Kuzhambu
- Mix evenly and cook in a low flame till the oil separates and switch off the flame.
Notes
- Use gingelly oil for best results.
- Sambar powder can also be replaced with Red Chilli powder.
- Lady’s Finger can be replaced with any vegetable to make this puli kuzhambu.
- Tastes best with Steamed Rice and any Fryms or Potato Fry.
[…] I served chow chow kootu with white Rice,Bitter gourd Chips, and Lady’s Finger Puli Kuzhambu. […]