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Vendakkai Kuzhambu, Ladies Finger Curry

November 23, 2018 by Suguna Vinodh 7 Comments

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vendakkai-kuzhambu-with-coconut-recipe-15
Recipe for vendakkai kuzhambu made with coconut paste and tamarind. Recipe with step by step pictures.

This variation of vendakkai puli kuzhambu is another gem from the kongunad region. A dry roasted masala paste of fried gram, chana dal, coconut and spices are ground and added to this tamarind based gravy.

Here is the video of how to do vendakkai kuzhambu

Here is how to do vendakkai kuzhambu
Saute the vendakkai / ladies finger in a teaspoon of Indian sesame oil / gingely oil till golden. It will take about 7-8 minutes. Remove from heat and set aside to cool.
vendakkai-kuzhambu-with-coconut-recipe-7

Soak the tamarind in a cup of water and squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Set aside.
vendakkai-kuzhambu-with-coconut-recipe-6

Now we will make a masala paste. For that we will dry roast some ingredients.
Dry roast the rice until brown on a medium flame. Set aside to cool.
vendakkai-kuzhambu-with-coconut-recipe-2

In the same pan, dry roast dry red chillies, chana dal and fried gram (dalia – pottukadalai) till golden. Set aside to cool.
vendakkai-kuzhambu-with-coconut-recipe-3

Dry roast the coconut for a minute. Set aside to cool.
vendakkai-kuzhambu-with-coconut-recipe-4

Add in all the dry roasted ingredients to a mixie and add in half a cup of water. Grind to a smooth paste. Add little more water while grinding if necessary. Set aside.
vendakkai-kuzhambu-with-coconut-recipe-5

Now , we will make the curry.
Heat Indian sesame oil in a pan and add in the mustard seeds, curry leaves and asafoetida. Let the mustard seeds crackle. Add in the chopped small onions (Indian shallots), garlic, salt and slit green chillies.
vendakkai-kuzhambu-with-coconut-recipe-8

Add in the tomatoes and saute everything for 5 minutes.
vendakkai-kuzhambu-with-coconut-recipe-9

Once the tomatoes are juiced down, add the kuzhambu milagai thool. If you dont have kuzhambu milagai thool,  you can substitute sambar powder. Add in the tamarind pulp. Let it cook for 5 minutes.
vendakkai-kuzhambu-with-coconut-recipe-10

Add in the ground masala paste.
vendakkai-kuzhambu-with-coconut-recipe-11

Wash the mixie with half a cup of water and add back the washed masala water to the pan. Add a cup of water and simmer for 5 minutes
vendakkai-kuzhambu-with-coconut-recipe-12

Add in the roasted ladies finger.  Simmer for couple of more minutes. Stir once in a while so the bottom does not scorch.
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Vendakkai kuzhambu is ready. Serve with rice.
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Print
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vendakkai-kuzhambu-with-coconut-recipe-1

Vendakkai Kuzhambu, Ladies Finger Curry


★★★★★

5 from 2 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 45 mins
  • Yield: 4 servings 1x
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Description

Recipe for vendakkai kuzhambu made with coconut paste and tamarind. Recipe with step by step pictures.


Ingredients

Scale
  • 1 teaspoon Indian sesame oil / gingely oil (for sauteing ladies finger)
  • 12 ladies finger, cut into half an inch pieces
  • 1/2 inch piece tamarind
  • 2 tablespoon Indian sesame oil / gingely oil
  • 1/4 teaspoon mustard seeds
  • 1 sprig curry leaves
  • a big pinch of asafoetida
  • 10 small onions, Indian shallots (chopped)
  • 1 teaspoon salt
  • 3 green chillies, slit
  • 5 cloves garlic
  • 1 tomato, chopped (preferably country tomato)
  • 2 teaspoon kuzhambu milagai powder
  • 1/2 teaspoon jaggery (optional)

For the masala

  • 1 tablespoon rice
  • 1 tablespoon chana dal
  • 1 tablespoon fried gram – pottukadalai
  • 2 dried red chillies
  • 1/3 cup fresh shredded coconut

Instructions

  1. Saute the vendakkai / ladies finger in a teaspoon of Indian sesame oil / gingely oil till golden. It will take about 7-8 minutes. Remove from heat and set aside to cool.
  2. Soak the tamarind in a cup of water and squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Set aside.
  3. Now we will make a masala paste. For that we will dry roast some ingredients.
  4. Dry roast the rice until brown on a medium flame. Set aside to cool. In the same pan, dry roast dry red chillies, chana dal and fried gram (dalia – pottukadalai) till golden. Set aside to cool. Dry roast the coconut for a minute. Set aside to cool.
  5. Add in all the dry roasted ingredients to a mixie and add in half a cup of water. Grind to a smooth paste. Set aside.
  6. Heat Indian sesame oil in a pan and add in the mustard seeds, curry leaves and asafoetida. Let the mustard seeds crackle. Add in the chopped small onions (Indian shallots), garlic, salt and slit green chillies.
  7. Add in the tomatoes and saute everything for 5 minutes.
  8. Once the tomatoes are juiced down, add the kuzhambu milagai thool. Add in the tamarind pulp. Let it cook for 5 minutes.
  9. Add in the ground masala paste.
  10. Wash the mixie with half a cup of water and add back the washed masala water to the pan. Add a cup of water. add jaggery if using. Let the curry simmer for a few minutes.
  11. Add in the roasted ladies finger. Simmer for couple of minutes. Stir once in a while so the bottom does not scorch.
  12. Vendakkai kuzhambu is ready. Serve with rice.
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: side dish
  • Cuisine: Tamilnadu

Keywords: vendakkai kuzhambu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Atul says

    May 17, 2020 at 8:17 am

    Very interesting

    ★★★★★

    Reply
  2. Rupa says

    February 25, 2019 at 12:11 am

    I see garlic in pics but not in recipe

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 27, 2019 at 2:47 pm

      Thank you. Have updated the same.

      Reply
  3. Sangeetha says

    November 26, 2018 at 2:40 am

    Sugu. Can v add jaggery in this? And what rice should we use for the masala? Raw rice?

    Reply
    • Suguna Vinodh says

      November 26, 2018 at 5:47 pm

      I use puzhungal arisi. even raw rice will work. and jaggery, yes. If you like a little sweeter curry, sure you may add. Thank you!

      Reply
  4. Sangeetha says

    November 25, 2018 at 8:23 pm

    Hi Sugu. I became a fan of u after trying many of ur recipes. Everything turned out good. Ur hubby and children r really very blessed to have a wonderful chef in their home. Today I tried ur drumstick puli kuzhambu and v all liked it. Will soon try this vendiakkai kuzhambu also. Keep up ur good work. Lovely blog. BTW, my close friend’s name is also Suguna 🙂

    Reply
    • Suguna Vinodh says

      November 26, 2018 at 1:54 am

      Thank you so much Sangeetha. It means a lot to me. Thank you!

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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