Vendakkai Puli Kuzhambu Recipe is from my neighbor.The version amma makes is with lots of coconut and the gravy is very thick.Though I love any tangy version pulizhambu recipes, this one is my most favorite.
I have tasted my neighbors pulikuzhambu many times especially when I was having gugu in me.When I asked her the recipe she mentioned about the kuzhambu milagai thool she uses for many south indian kuzhambu and gravies which gives it the unique taste.This time she gave a pack of that homemade kuzhambu milagai thool so used it for making this pulikuzhambu, wow it was so good.We all licked the bowl and our fingers clean :) yes it was that yum! I've got the recipe for that multipurpose powder too,will try and post it soon.
Vendakkai Puli Kuzhambu Recipe - Ingredients
Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2 Recipe Category: Main | Recipe Cuisine: South Indian
Vendakkai(Ladies Finger) - 9 nos Tamarind - 1 lemon sized Tomato - 1 roughly chopped Coconut - 1.5 tbsp Sambar powder / Kuzhambu Milagai Thool - 2 heaped tsp Water - 1 cup Salt - to taste
Gingelly Oil - 3 tbsp Vadagam -1 tsp Red Chillies - 3 Curry Leaves - a small sprig Small Onion - 15 Garlic pearls - 5 halved
Rinse the veggie well to remove the dirt on the outer skin if any.Wipe off with a tissue paper to remove moisture. Trim both the edges.
Chop it into bite sized pieces nearly 3/4 inch long.In a kadai(I used my mud pot kadai) heat gingelly oil, add vendakkai and saute till it shrinks.Fry till it shrinks in size and the stickiness is reduced.
In a kadai / pan heat oil - add the items listed under 'to temper', then add onion and garlic, fry for 2mins.
Add tomato and saute till its mushy and raw smell leaves.Then add sambar powder and saute for 2mins or until the masalas are nicely blended.
Add the cooked vendakkai and saute for few mins.Soak tamarind in hot water and extract the slightly thin tamarind water.
Strain it and add it.Now add water and let the gravy boil for a good 10 mins in low flame.
It will start to thicken.Grind coconut with little water to a smooth paste.
Add coconut paste and let it boil for a good 5mins in low flame.When oil starts to separate switch off.
Serve with hot rice.
Add a cup of water to tamarind and make a thin extract.
I recommend adding gingelly oil(nallennai) , if you don't have then go ahead with your usual cooking oil.
Keeps well for 1 day even without refrigeration.
I used kuzhambu milagai thool, you can use sambar powder instead.
You can even add any other vegetable that you use four puli kuzhambu.