Tamilnadu Style Vendakkai Puli Kuzhambu – Kulambu

Vendakkai puli kuzhambu – South Indian style Tamilnadu recipe for Vendakkai/okra curry simmered in a rich tangy tamarind gravy. Serve hot with rice.

Here is the video of Tamilnadu Style Vendakkai puli kuzhambu – Kulambu – Ladies Finger in tamarind curry

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. This is a lunch time curry. They make this at home usually for lunch as it goes well with rice.

Here are some ingredients and tools you can buy online for making this recipe Kuzhambu Milagai Powder Heavy Duty Mixie Chemical Free Jaggery First, lets roast the ladies finger in oil and some salt. Roast until its half cooked and the ladies finger is no more slimy. For special occasions, one can deep fry the ladies finger too. But I like the pan fried version compared to the deep fried version. Remove from heat and set aside.

In the same pan, we will make the masala paste for the kuzhambu. We do not want to waste the ladies finger flavor packed brown bits that is stuck to the bottom of the pan. Heat oil in the same pan and add cumin seeds, curry leaves and garlic. Then add the onions. Sauté briefly for a couple of minutes until the onions are soft.

Then add the tomatoes and sauté till the tomatoes are soft. Add in the shredded coconut. Sauté for another couple of minutes.

Remove the pan off heat and grind the mixture to a smooth paste. Add little water (half cup) to grind.

Soak a small lime size tamarind in two cups of water for 15-20 minutes. Squeeze to extract the pulp. Discard the seeds and the pith. Set aside.

Heat oil in a separate kadai/pan and add in the fenugreek seeds, urad dal, mustard, dried red chillies and curry leaves. Let the mustard seeds crackle. Add in the ground masala.

Add in the tamarind extract, coriander powder, turmeric, chilli powder, sambar powder, salt and a little bit of jaggery all at once.

Add a cup or more of water.

Close the pan with a lid and let it simmer for 15-20 minutes on low flame.

Add in the cooked Vendakkai/okra and let it simmer for another 5 more minutes. The oil should float on top of the curry. That is the true indication that the curry is done.

Serve hot with rice.

For frying the vegetable

• 250 grams okra/vendakkai
• 1 teaspoon peanut oil
• 1/2 teaspoon salt

For the Masala

• 1 tablespoon sesame oil
• 1/2 teaspoon cumin seeds
• 1 sprig curry leaves
• 5 cloves garlic
• 1 cup onions, chopped
• 1 cup tomatoes, chopped
• 4 tablespoon shredded coconut
• 1/2 cup water

Other Ingredients

• 2 tablespoon sesame oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon urad dal
• 1/4 teaspoon fenugreek seeds
• 2 dried red chillies
• 2 sprigs curry leaves
• 1 lime size tamarind
• 2 cups hot water for soaking tamarind
• 1/2 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 1 1/2 teaspoon coriander powder
• 1.5 teaspoon Kuzhambu milagai powder / sambar powder
• 1 teaspoon jaggery
• 1 teaspoon salt
• 1 cup water

First, lets roast the ladies finger in oil and some salt. Roast until its half cooked and the ladies finger is no more slimy. For special occasions, one can deep fry the ladies finger too. But I like the pan fried version compared to the deep fried version. Remove from heat and set aside.

In the same pan, we will make the masala paste for the kuzhambu. We do not want to waste the super flavor packed brown bits that is stuck to the bottom of the pan. Heat oil in the same pan and add cumin seeds, curry leaves and garlic. Then add the onions. Sauté briefly for a couple of minutes until the onions are soft.

Then add the tomatoes and sauté till the tomatoes are soft. Add in the shredded coconut. Sauté for another couple of minutes. Remove the pan off heat and grind the mixture to a smooth paste. Add little water (half cup) to grind.

Soak a small lime size tamarind in two cups of water for 15-20 minutes. Squeeze to extract the pulp. Discard the seeds and the pith. Set aside.

Heat oil in a separate kadai/pan and add in the fenugreek seeds, urad dal, mustard, dried red chillies and curry leaves. Let the mustard seeds crackle. Add in the ground masala. Add in the tamarind extract, coriander powder, turmeric, chilli powder, sambar powder, salt and a little bit of jaggery all at once. Add a cup or more of water. Close the pan with a lid and let it simmer for 15-20 minutes on low flame.

Add in the cooked Vendakkai/okra and let it simmer for another 5 more minutes. The oil should float on top of the curry. That is the true indication that the curry is done. Serve hot with rice.

Notes

This curry will stay good for upto 2 days.

• Author: kannamma @kannammacooks.com
• Prep Time: 30 mins
• Cook Time: 45 mins
• Category: gravy
• Cuisine: South Indian

For frying the vegetable

• 250 grams okra/vendakkai
• 1 teaspoon peanut oil
• 1/2 teaspoon salt

For the Masala

• 1 tablespoon sesame oil
• 1/2 teaspoon cumin seeds
• 1 sprig curry leaves
• 5 cloves garlic
• 1 cup onions, chopped
• 1 cup tomatoes, chopped
• 4 tablespoon shredded coconut
• 1/2 cup water

Other Ingredients

• 2 tablespoon sesame oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon urad dal
• 1/4 teaspoon fenugreek seeds
• 2 dried red chillies
• 2 sprigs curry leaves
• 1 lime size tamarind
• 2 cups hot water for soaking tamarind
• 1/2 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 1 1/2 teaspoon coriander powder
• 1.5 teaspoon Kuzhambu milagai powder / sambar powder
• 1 teaspoon jaggery
• 1 teaspoon salt
• 1 cup water

First, lets roast the ladies finger in oil and some salt. Roast until its half cooked and the ladies finger is no more slimy. For special occasions, one can deep fry the ladies finger too. But I like the pan fried version compared to the deep fried version. Remove from heat and set aside.

In the same pan, we will make the masala paste for the kuzhambu. We do not want to waste the super flavor packed brown bits that is stuck to the bottom of the pan. Heat oil in the same pan and add cumin seeds, curry leaves and garlic. Then add the onions. Sauté briefly for a couple of minutes until the onions are soft.

Then add the tomatoes and sauté till the tomatoes are soft. Add in the shredded coconut. Sauté for another couple of minutes. Remove the pan off heat and grind the mixture to a smooth paste. Add little water (half cup) to grind.

Soak a small lime size tamarind in two cups of water for 15-20 minutes. Squeeze to extract the pulp. Discard the seeds and the pith. Set aside.

Heat oil in a separate kadai/pan and add in the fenugreek seeds, urad dal, mustard, dried red chillies and curry leaves. Let the mustard seeds crackle. Add in the ground masala. Add in the tamarind extract, coriander powder, turmeric, chilli powder, sambar powder, salt and a little bit of jaggery all at once. Add a cup or more of water. Close the pan with a lid and let it simmer for 15-20 minutes on low flame.

Add in the cooked Vendakkai/okra and let it simmer for another 5 more minutes. The oil should float on top of the curry. That is the true indication that the curry is done. Serve hot with rice.

Notes

This curry will stay good for upto 2 days.

• Author: kannamma @kannammacooks.com
• Prep Time: 30 mins
• Cook Time: 45 mins
• Category: gravy
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/tamilnadu-style-vendakkai-puli-kuzhambu-vegan-okra-in-tamarind-curry/

Spicy Egg Pepper Kuruma, Amma’s Kongunadu Egg Pepper Kuruma. Egg Pepper Kuruma – Fiery hot and awesome recipe for South Indian Kongunad style egg curry and pepper explained with step by step pictures and video.

This is my mothers signature dish. She would make this for Sunday lunch when we were young. It has also featured on all our birthdays. I like it so much that I ask her to do this for me whenever she visits Bangalore. Egg curry and rice is all you need after a long day. Boiled fried eggs are added to a coconut pepper masala. This particular recipe is very famous in Coimbatore – Kongunadu region which is where I am from. There is no ginger or garlic in this curry and that makes this unique. This recipe is good served with rice. Rice is my first choice. Its equally good for idli and dosa. We make it spicy at home and black pepper is the only spice used. Please adjust the level of black pepper in recipe to suit your family’s taste.

Here are other egg recipes from the site. Egg Recipes Here is the video of how to make Kongunadu Egg Pepper Kuruma for rice.

Here is how to make Kongunadu Egg Pepper Kuruma for rice.

First, lets make a masala for the kuruma. Heat oil in a pan. Indian sesame oil is what is used in this recipe. Peanut oil or vegetable oil can also be used. Add in the black pepper, cinnamon, coriander seeds and curry leaves. There is no ginger or garlic in this recipe. Similarly, there is no green chillies or red chillies used to spice up the gravy. Black pepper is the only spice used. If you are making this dish for the first time, use only a tablespoon of black pepper.

Add in the onions and sauté till the onions are soft.

Add in the tomatoes, salt and tamarind. Sauté on a medium flame till the tomatoes are soft and mushy.

Add in the white poppy seeds and fresh shredded coconut. If you cannot source poppy seeds in a place where you live or the ingredient is banned where you live, use about 5-6 cashew nuts in place of poppy seeds. Or one can even just omit it. Sauté for a couple of minutes.

Let the mixture cool a bit. Add about a cup of water and grind the mixture to a fine paste. Grinding the mixture to a fine paste is very important. So take your time and grind it to a fine paste in a mixie. Set aside.

Tempering the Kongunadu egg pepper kuruma. Heat oil in a pan and add in curry leaves and chopped onions. Sauté till the onions are soft.

Add in the turmeric powder and sauté for a few seconds.

Add in quarter cup of water.

Add in the ground paste. Wash the jar / bowl with quarter cup of water and add it back to the pan. Let it simmer for a couple of minutes.

In the mean time, lets fry the eggs. Get the eggs boiled and peeled. If you want to know more about boiling eggs, Read Here . Heat oil in a pan (preferably non stick pan) and add in the eggs. Just make some incision on the eggs with a knife so the masalas can penetrate later. Sauté for a minute.

Add in the curry leaves and keep sautéing until the eggs are fried golden.

Add the eggs in the simmering gravy. After adding the eggs, just simmer the gravy for couple of minutes more. Do not cook for long.

Fantastic egg kurma is ready. Serve with hot rice. It also tastes good with idli and dosa.

Masala for the Kongunadu Egg Pepper Kuruma

2 tablespoon Indian sesame oil 1.5 tablespoon black pepper 1 inch piece cinnamon – cassia 1 tablespoon coriander seeds 2 sprigs curry leaves 2 cups onions, chopped 1 cup tomatoes, chopped 1 teaspoon salt 1/2 inch piece tamarind 1 tablespoon white poppy seeds 1/2 cup fresh shredded coconut 1 cup water to grind

Tempering the Kongunadu Egg Pepper Kuruma

1 teaspoon Indian sesame oil 1 sprig curry leaves 1/4 cup onions, chopped 1/2 teaspoon turmeric powder 1/2 cup water

Fried eggs for Kongunadu Egg Pepper Kuruma

1/2 teaspoon Indian sesame oil 5 hard boiled eggs 1 sprig curry leaves

First, lets make a masala for the kuruma. Heat oil in a pan. Indian sesame oil is what is used in this recipe. Peanut oil or vegetable oil can also be used. Add in the black pepper, cinnamon, coriander seeds and curry leaves. Add in the onions and sauté till the onions are soft. Add in the tomatoes, salt and tamarind. Sauté on a medium flame till the tomatoes are soft and mushy. Add in the white poppy seeds and fresh shredded coconut. Sauté for a couple of minutes. Let the mixture cool a bit. Add about a cup of water and grind the mixture to a fine paste.

Tempering the Kongunadu egg pepper kuruma. Heat oil in a pan and add in curry leaves and chopped onions. Sauté till the onions are soft. Add in the turmeric powder and sauté for a few seconds. Add in quarter cup of water. Add in the ground paste. Wash the jar / bowl with quarter cup of water and add it back to the pan. Let it simmer for a couple of minutes.

In the mean time, lets fry the eggs. Get the eggs boiled and peeled. If you want to know more about boiling eggs, Read Here. Heat oil in a pan (preferably non stick pan) and add in the eggs. Just make some incision on the eggs with a knife so the masalas can penetrate later. Sauté for a minute. Add in the curry leaves and keep sautéing until the eggs are fried golden.

Add the eggs in the simmering gravy. After adding the eggs, just simmer the gravy for couple of minutes more. Do not cook for long. Fantastic egg kurma is ready. Serve with hot rice. It also tastes good with idli and dosa.

• Author: kannamma @kannammacooks.com
• Prep Time: 30 mins
• Cook Time: 30 mins
• Category: Gravy
• Cuisine: South Indian