Vendakai Puli Kulambu | Okra Gravy This is one of my fav gravy.Actually i got this recipe from my neighbour,but the recipe she gave is for fish kulambu | Meen Kulambu.I got addicted to the gravy and did the same with some alteration.Here we use sambar podi for vendakai kulambu but for fish gravy she use curry masala. Do try and share your comments as well as recipe pics...

Vendakai Puli Kuzhambu | Lady's Finger with Tamrind Gravy

Recipe Cuisine: Indian | Recipe Category: Kuzhambu
Preparation Time:45 mins | Serves: 4-5

Ingredients

Lady's finger- 250 gm

Curry leaves- few

Red chilli-2

Urad dal- 1 tsp

Methi seeds- 1/4 tsp

Mustard-1/2 tsp

Tamrind paste-1 1/2 tbsp or lime size

Coriander powder- 1 tbsp

Sambar powder- 1/2 tbsp or more

Salt

Sunflower oil - 3 tbsp

To Grind

Onion-2

Tomato-2

Garlic 3-4

Curry leaves - few

Cumin-1 tsp

Coconut-5- 6 tbsp

Oil- 1 tbsp

Method:

Note:As a space constraint i have not added all the ingredients here.

In a hot pan add half of the sunflower oil then add cumin ,once cumin crackled add garlic.

Fry the garlic for 1 min and add onion ,curry leaves.Once the onion is transulent add in the tomato.

Once the tomato is cooked and strated to get mushy ,add in the coconut and switch off the flame.(no need to cook the tomatoes fully).

Allow it to cool and grind it into smooth paste.You can also add the tamrind here and grind along with the paste.

Now in another pan fry the ladys finger with salt and remaining sunflower oil till all the sticky glue goes (it takes some time).

Now in a hot kadai add sesame oil then add the mustard,urad dal,methi seeds,once the mustard splutters and urad dal become golden brown add in the red chilli and curry leaves and fry for 10 secs.

Now add in the ground paste ,all the spice powders ,tamrind paste or water , and some extra water.Allow it to cook for 20- 30 mins by closing the lid.Stir in between and also adjust water if the gravy is too thick in between.

After 30 mins the gravy will be thick and oil starts to float on the top.

Now add in the fryed lady's finger and allow to boil for few mins and also adjust the gravy consistency by adding more water if you want.(if you are doing fish kuzambu this is the time to add fish in boiling gravy and switch off) .

Now garnish with coriander and switch off.

Serve it with white rice and potato or sweet potato varuval and papad too..

Notes:

Don't reduce the onion and tomato as this is the thickening agent here.
Don't add too much methi seeds .You can also add chopped garlic while making gravy.
The color of the gravy depends on the sambar powder. if you want reddish color red some kashmiri chilli pwdr along with the spice powder.
Try to use sesame oil for all puli kulambu.As this give some unique flavour to the gravy.
You no need to cook the tomato fully .My mom always use to put whole tomato and whole small onions And also she use to add the lime size tamrind while grinding it self.

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