Vendakkai Puli Kulambu or Vendakkai Puli Pachadi
Vendakkai Puli Kulambu or Vendakkai Puli Pachadi served with rice for lunch.
Ingredients
- Vendakkai / Bhindi / Okra – 1/4 kgs
- Tamarind – 1 small lemon size
- Onion – 1
- Turmeric powder – 1/2 tsp
- Sambar powder – 2 tsp
- Rice flour – 1 tsp
- Jaggery - 1 tsp grated
- Salt – to taste
For Seasoning:
- Mustard seeds – 1/2 tsp
- Fenugreek seeds – 1/4 tsp
- Vengaya Kari Vadagam – 1/4 tsp
- Whole dry red chili – 2
- Asafetida – 1/8 tsp
- Curry leaves – 1 sprig
- Sesame oil – 2 tbsp
Instructions
Preparation:
- Wash and wipe the vendakkai / okra and cut into into thin round slices. Chop the onions finely.
- Soak tamarind in 3/4 cup of hot water and extract its pulp and keep aside.
- Chop onions finely and keep aside.
How to make Vendakkai Puli Kulambu:
- Heat a pan with oil. Add mustard seeds, when it splutters, add Vengaya Kari Vadagam, fenugreek seeds, broken whole red chili, asafetida and curry leaves and sauté for 1/2 minute till you get the aroma.
- Add onion and sauté till it turns translucent.
- Add vendakkai (okra), a pinch of salt and cook over low flame for 2 minutes till it softens and gets partly cooked.
- Add the tamarind extract and let it come to a boil. Add turmeric powder, sambar powder, salt, mix well.
- Cook for 5-7 minutes till the raw smell disappears and the kulambu thickens a bit.
- Mix rice flour in 1/4 cup of water and add it to the kulambu. Turn the flame to high and cook for 1-2 minute and you can see the kulambu thickening further.
- When you dip the spoon in the kulambu it should coat the back of that spoon. That is the right consistency. Switch off the stove.
- Add grated jaggery, mix well and close with a lid and let it rest for 5 minutes for all the flavors to merge well.
- Serve this Vendakkai Puli Kulambu with hot rice to which a dash of ghee has been added and enjoy your lunch.
