Vendakkai Puli Kuzhambu Recipe

step 1

• 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

• 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

• 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

• 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

• 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.