Vendakkai Puli Kuzhambu Recipe

Name: Vendakkai Puli Kuzhambu Recipe
Yield: 1
Cuisine: Tamil

Recipe By Slurrp

Bhindi (ladies finger/ vendakkai) cooked in a tamarind (puli) gravy (kuzhambu) flavoured with spices and garlic.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.

4.6

20 Rating - Rate

Vegdiet

ingredients serve

Add to Shopping List

Ingredients For Vendakkai Puli Kuzhambu Recipe

1 tablespoon Coconut oil
0.5 teaspoon Mustard seeds
0.5 teaspoon Methi
2 No.s Dry red chillies
5 No.s Garlic Cloves
1 sprig Curry leaf
12 No.s Baby onions
200 gram Bhindi
Salt
3 cup Cooked tomato puree
1 teaspoon Red chili powder
0.5 teaspoon Turmeric
2 teaspoon Coriander powder
1 cup Tamarind water

PHILIPS Air Fryer HD9200/90, uses up to 90% less f...
₹11,995
Buy Now

Philips HD6975/00 Digital Oven Toaster Grill, 25 L...
₹11,995
Buy Now

Butterfly Smart 2 Litres Table-Top Wet Grinder|150...
₹11,995
Buy Now

Pigeon Aluminium Nonstick Duo Pack Flat Tawa 250 a...
₹11,995
Buy Now

Beverlion LPG and Microwave Unglazed Clay Handi/Ea...
₹11,995
Buy Now

VAHDAM, Weekend in Taj Mahal Valentines Day Gifts ...
₹11,995
Buy Now

Directions : Vendakkai Puli Kuzhambu Recipe

STEP 1.1 preheat a pan and add 1tbsp coconut oil, ½ tsp mustard seeds and allow to splutter. Then add ¼ tsp methi (fenugreek seeds), 2 dry red chillies, 4 to 5 whole cloves garlic, 1 sprig curry leaf. Saute to mix the ingredients.

STEP 2.2 then add 12 chopped baby onions ( shallots/ sambar onions). Mix well. Saute on medium heat till onions are soft and begin to change colour. Do not fully caramelise.

STEP 3.3 next add 200 gms bhindi cut into 1 inch pieces. Add salt to taste. Stir and cover the pan for a few minutes to steam cook till the bhindi is soft.

STEP 4.4 add 3 cups cooked tomato puree, 1 tsp red chili powder, ½ tsp turmeric (haldi), 2 tsp coriander (dhaniya) powder. Stir to mix well and saute the tomato puree.

STEP 5.5 add 1 cup tamarind water and simmer. Add plain water to adjust the consistency of the kuzhambu. Allow to simmer for 7 to 8 minutes for flavours to combine. Check for salt and adjust accordingly. Turn off the heat.

Nutrition
value

1360

calories per serving

14 g Fat52 g Protein246 g Carbs62 g FiberOther

Current Totals

14 g Fat
52 g Protein
246 g Carbs
62 g Fiber

MacroNutrients

Carbs
246 g
Protein
52 g
Fiber
62 g

Fats

Fat
14 g

Vitamins & Minerals

Calcium
788 mg
Iron
20 mg
Vitamin A
5144 mcg
Vitamin B1
2 mg
Vitamin B2
1 mg
Vitamin B3
9 mg
Vitamin B6
3 mg
Vitamin B9
899 mcg
Vitamin B12
0 mcg
Vitamin C
410 mg
Vitamin E
5 mg
Copper
3 mcg
Magnesium
605 mg
Manganese
14 mg
Phosphorus
1082 mg
Selenium
24 mcg
Zinc
8 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Company

About Help & Support FAQs Partner with us

Legal

Quick Links

Nutrimeter Meal Plan My Collection Curated recipe

Partner sites:

Hindustan Times Live Hindustan Live Mint Desimartini Shine Healthshots OTT Play

Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.