Vendakkai puli kuzhambu – South indian style Tamilnadu recipe for Vendakkai/okra curry simmered in a rich tangy tamarind gravy. Serve hot with rice.
Here is the video of Tamilnadu Style Vendakkai puli kuzhambu – Kulambu – Ladies Finger in tamarind curry
This Vendakkai puli kuzhambu curry is for the love of tamarind. Every Tamilian house would have a version of this curry. Its really hard to qualify a recipe as authentic. To me, if the recipe was passed on from a grand mother, its as authentic as it can get. This curry paired with rice makes a very satisfying meal. This is a lunch time curry. They make this at home usually for lunch as it goes well with rice. First the vendakkai/okra is fried in oil and salt. The little addition of salt crisps the skin and cooks faster.
Now lets rock the kitchen by making the masala for the curry. I use the same pan that I used for frying vendakkai/okra. We do not want to waste the super flavor packed brown bits that is stuck to the bottom of the pan. Heat oil in the same pan and add cumin seeds, curry leaves and garlic. Then add the onions. Saute briefly for a couple of minutes until the onions are soft. Then add the tomatoes and the shredded coconut. Saute for another couple of minutes. Remove the pan off heat and grind the mixture to a smooth paste. Add little water (half cup) to grind.
Heat oil in a seperate kadai/pan and add in the fenugreek seeds, urad dal, mustard, dried red chilles and curry leaves. Add in the ground masala, tamarind juice, coriander powder, turmeric, chilli powder, sambar powder, salt and a little bit of jaggery all at once. Add a cup or more of water.
Close the pan with a lid and let it simmer for 15-20 minutes on low flame. Add in the cooked vendakkai/okra and let it simmer for another 5 more minutes. The oil should float on top of the curry. That is the true indication that the curry is done.
Remove the pan off heat and serve hot with rice.
Tamilnadu style vendakkai puli kulambu
- Prep Time: 30 mins
- Cook Time: 45 mins
- Total Time: 1 hour 15 mins
- Yield: 6 1x
Description
South indian style tamil recipe for Vendakkai/okra curry simmered in a rich tangy tamarind gravy. Serve hot with rice.
Ingredients
For frying the vegetable
- 250 grams okra/vendakkai
- 1 tablespoon peanut oil
- 1/2 teaspoon salt
For the Masala
- 1 tablespoon sesame oil
- 1/2 teaspoon cumin seeds
- 1 sprig curry leaves
- 5 cloves garlic
- 2 onions, chopped
- 2 tomatoes, chopped
- 4 tablespoon shredded coconut
Other Ingredients
- 2 tablespoon sesame oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon urad dal
- 1/4 teaspoon fenugreek seeds
- 2 dried red chillies
- 2 sprigs curry leaves
- lime size tamarind soaked in 2 cups of water
- 1/2 teaspoon turmeric
- 1 teaspoon chilli powder
- 1 1/2 teaspoon coriander powder
- 1 teaspoon sambar powder
- 1 teaspoon jaggery
- 1 teaspoon salt
Instructions
- For frying the vegetable: Heat a pan and add oil and the vendakkai/okra. Add in the salt. Fry on a low flame for 6-8 minutes until its not sticky. Remove off heat and set aside.
- For the Masala: In the same pan add more oil,cumin seeds,curry leaves and garlic. Then add the onions. Saute briefly for a couple of minutes until the onions are soft.
- Then add the tomatoes and the shredded coconut. Saute for another couple of minutes. Remove the pan off heat and grind the mixture to a very smooth paste.
- Heat oil in a seperate kadai/pan and add in the fenugreek seeds, urad dal, mustard, dried red chillies and curry leaves. Let the mustard seeds splutter. Then add in the ground masala, tamarind juice, coriander powder, turmeric, chilli powder, sambar powder, salt, jaggery all at once. Add a cup or more of water.
- Close the pan with a lid and let it simmer for 15-20 minutes on low flame. Add in the cooked vendakkai/okra and let it simmer for another 5 more minutes. The oil should float on top of the curry. That is the true indication that the curry is done.
- Remove the pan off heat and serve hot with rice.
Notes
This curry will stay good for upto 2 days.
- Category: gravy
- Cuisine: South Indian
Tried this today came out quite good
Thank you!
Thank you for this wonderful recipe. This is my go-to recipe for Vendakkai Kuzhumbu and it always turns out delicious! 🙂
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Thank you very much 🙂
Thank you.Tried your recipe and loved it.This is a season of cover 19 and using the time for this.Thanks and regards. Suresh,Kochi.
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Thank you for a lovely recipe. It turned out great and the whole family loved it.
Very nice taste. Thanks for the receipie
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Dear Suguna, your recipe states 2 onions for grinding the masala? Isn’t that a lot? I watched the YouTube video for this kuzhambu and it seems like you only added one onion. Please clarify. Looking forward to trying out this recipe!
Add about half a cup of chopped onions. The size of onions always vary.
its too good….. every time i make this kulambu im tempted to eat a lot…. thank u for this lovely recepie… i made it n number of times…. and today i made idli batter as per ur recepie after makin idlis ill comment on that… hope it will be fluffy ….
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This tastes just like sambar. No difference between this recipe and sambar recipe.
Hi Suguna
I tried this recipe today. Its soo yummy. Everybody liked very much. Thank you sis.
Dear Suguna,
Thanks for your wonderful receipes. They turn out perfectly tasty every time . I especially love the fact that you mention the quantity of salt and the exact time for the cooking.
Thanks 😊
Thank you Shilpa!
its so yummm that i make it very often……
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Thank you!
This recipe is a favorite in our family. My little one loves this kuzambu. Have tried many many of your recipes. You ROCK!!!
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Thank you Veena.
Wow excellent recipe enjoyed it with family thanks
Thank you so much. Really glad that you liked the recipe.
Made today it is yumm even my daughter who doesnt like bhindi had it 😊. Thank you !
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Thank you! Really glad that you liked it!
Tried it out yesterday !!! N my husband fell in love with it 🙂 soo yummm ..thanks for sharing akka ! Lovely blog ! I keep trying all ur recipes n every time it’s sooo good !!
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Thank you!
I tried this recipe today. It turned out very delicious. Thank you so much.
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Thank you so much!
I tried this out today. Came out excellent. Thank you for posting.
Thank you!
Tried this curry today.. Can’t believe if I was the one who cooked it.. Thank you so much for the lovely recipes and keep posting 🙂
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Thank you so much. Happy that you liked the recipe.
Hello Ma’am… I made this last night… It turned out really great n my hubby n daughter loved it so much that they emptied the whole curry… I loved it too… We all live tangy food… So I added extra tamrind n I skipped the coconut cos I didn’t have fresh coconut handy but still it was yummy ? thanku so much ma’am… Jus love all ur dishes ?
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Thank you! Really glad that you and your family liked it. Happy cooking!
This was the first recipe I made from your site . This turned out so delicious that since then I have come to rely on your site and I know I will definitely love the food. Thank you for sharing these recipes.
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Thank you Rupa.
Tried this recipe today and came out very well.
Thank you so much.
Thank you Radha.
Followed recipe to the T and it came out absolutely delicious. Thank you for sharing the recipe.
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Thank you so much!
Hi Suguna,
I prepare vendakkai puli kulambu the same way but I add a spoon of sombu/fennel seeds for grinding masala and avoid jaggery (I love to have jaggery in all puli kolumbu but my hubby don’t like it).
Thanks for sharing the recipe 🙂
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Sure. You can play and adapt the recipe to what your family likes.
I tried this recipe today & it turned out really yum. Since I love more garlic i used 10pods of garlic while tempering, it added additional taste n flavour to the dish. Everyone loved the taste in ma family 🙂
Thanks for the lovely recipe mam.
Keep up ur good work (y)
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Thank you so much Shiva. Glad you liked it!
I tried this today,came out very well.Okra is my all time favourite,tanq dear
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Thank you jincy!
Tried this recipe today.. it was delish 🙂 reminded my mother’s curry 🙂
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Thank you!
My wife was not in good health and I thought of helping her by cooking .I just followed each step and the gravy came out so delicious and my wife loved it and also my/her collegues .. Dint feel like I was cooking for first time.. Thanks Mam.
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wow! you are a natural Shelton. Really glad that you were able to cook for your wife using this recipe. Thanks a lot for writing in! Happy Cooking!
Hi., can I get recipe of hotel annapoorna puran boli.
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Hello Suguna, Can’t thank you enough for this kuzhambu. It tasted awesome and even better the next day 🙂
Thank you Charu!
I tried this it turned out very well.thanks a lot.
I was looking for this recipe from a long time.
Form today i guess this is the first place i would look for when i feel something to try new
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Thank you so much Malleswari!
Thank you for the lovely curry.Can I replace sugar instead of jaggery.
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Sure Ranka. You can.
Hi Suguna,
Thankyou for the recipe, tried it today, and it turned out like a dream, tangy, spicy… Yumm.. Loved it!!
Thank you so much!
Thank you for this recipe. It is delicious. I don’t know how to cook authentic recipies but I am learning and exploring one by one from your site. Your recipies turn out perfect on the first try itself and it satisfies my pregnancy craving. Thank you again 🙂
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Thanks for trying Jenila. Really glad the recipes are helping you sail through your pregnancy. Hope you are doing well!
I tried, taste is good but the colour of the gravy doesn’t comes like the image.
Dear Sugana akka,
I tried this recipe today and it turned out to be SPECTULAR.
Thanks a lot
Steffi
Thank you so much for writing in. I am very glad that you like the recipe.
Delicious.. Thanks a lot. Very supportive for the beginners like me.
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Hi kannama,
Thank u for the receipes you have posted. I usually used to say that my mom is the best chef so far. After coming to US, i miss my mom and her receipe. Thanks to you for taking her place and helping me out in cooking. Ur receipes are easier and tasty. Can u clarify whether can i use cashewnut instead of coconut.
Thanks
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Thats really nice of you to say Swapna. I have never used cashewnut paste in place of coconut. But the taste of coconut is what makes this curry so delicious I feel.! You can substitute frozen coconut or a little canned coconut milk if you cannot find fresh coconut!
I am Vidhya from Coimbatore, I am great fan of Annapoorna Sambhar, Every weekend I used yo go there for the sake of Sambhar. I was searching for the Annapoorna sambhar recipe, and my SIl from USA sent me your website .
tried the sambhar tasted awesome (Kids are relieved now, so that they can try different restaurants)
Thanks for the recipe
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Thats so nice to know Vidhya. I am happy I saved the kids 🙂
Hi Kannamma,
I am from Karnataka, but I was working in Chennai for a year. Then I came across kuzhambu & I fell in love with it. I frequently search for kuzambu recipes & one day accidentally I browsed your website. This recipe is awesome. It is so authentic & pure, I can’t describe you. Thanks for sharing such a lovely recipe. Looking forward for more authentic recipes.
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Thank you Sowmya!
I tried it today.It came out well.Thanks.
Hi kannama, I tried your recipe today.. it came out so well.. thank you so much for posting this.
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First time I saw your recepie. I will surely try this. I am eager to do this different type of recepie and makes my family happy. Thank u mam.
Wow awesome recipe. .now only I look into ur recipe and prepared it.it came out well n good thank u so much dear
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Thank You! Glad that it came out well. Happy cooking.
Dear kannama.
Basically I m from erode d residing in blore. As you that puzhi kuzhampu is very favourite in all occasions in our area.. i searched for the recipe here d there .. finally i got ur finger licking recipe… my husband ate it for the whole day f d also the next day. Hereafter I will be the queen maker of puli kuzhampu in my native. Credit goes to u.
Thanks dear
Haha. Thats so nice to hear Brindha. I am really happy that you all liked the puli kuzhambu.
Vanakkam. I tried vendai puli kulambu,kolukattai,vengaya sambar.everything came out so well tat I am very happy.where were you deary all these years….your recipe are very authentic. My food science mam would always feel not OK as standardisation s very difficult in Indian dishes. If anyone s planning to do so they can rely on yours. Please…. Keep going. And thanks for your reply for my questions on dip.
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Thank you so much. It really means a lot!
Thank you soooooo much Suguna 🙂 I tried this recipe yesterday and it came out so well 🙂 I basically hail from the Northern part of India; Married and settled here in Chennai 🙂 hence always on the lookout for Southern Cuisine recipes on internet, to woo my hubby, who is from Chennai :p.. Came across your recipe yesterday and tried it too. And hubby was like “Wow-awesome”!
All thanks to you dear! Keep posting 🙂
Much Love,
Munazah S.
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Thank you so much Munazah! I am really happy your family liked it! 🙂
My husband’s cousin made this for us a couple of times and he makes a big kadaai full of it. We were eating everything with it until it got over (tried with idli, dosa and rice).. it is so yummy, we are recommending this page everyone 🙂
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Thank you so much for trying out this Tamilnadu Style Vendakkai puli kuzhambu recipe Koushalya. I am really really happy to know that it came very well. And a big thank you for recommending KC to your friends. A virtual hi-five for you. 🙂
Hello kannama cooks..
rombha nanna irrundadhu..
my mom used make very nice vendkali puli kulambu.. after her today I have made seeing your recipe too good.. let me keep and eat this for tomorrow also…
thanks you very much with nutrition info also/..
thanks a ton.. keep giving more recipes of this kind..
love and cheers.
Vijaya
Thank you so much Vijaya. I am glad you liked it. Thanks
Best Puli Kuzhambu I have made so far..Thanks a ton!!!
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Thank You!
Loved it .. Made it yesterday and it came out excellent. Thanks for sharing the recipe
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Thank you so much Rupa. I am very glad you liked it.
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🙂
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I want it all the day for all the two days !
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The way it looks in bowl is appealing…looks yummy
Thank you!