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Vendakkai Puli Kulambu or Vendakkai Puli Pachadi

Vendakkai Puli Kulambu or Vendakkai Puli Pachadi served with rice for lunch.
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Lunch, Main
Cuisine South Indian
Servings 3


  • 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



  • 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.