Receta Vendakkai Puli Kulambu Recipe | Vendakkai Puli Pachadi Recipe
Vendakkai Puli Kulambu / Vendakkai Puli Pachadi
Prep time: 5 mins | Cook time: 15 mins | Serves : 2 - 3
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, grated – 1 tsp
- 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:
1. Wash and wipe the vendakkai / okra and cut into into thin round slices. Chop the onions finely.
2. Soak tamarind in 1 cup of hot water and extract its pulp and keep aside.
3. 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.
4. Now add the onion and sauté till it translucent. Now add the chopped vendakkai/okra, a pinch of salt and cook over low flame for 2 minutes till it softens and gets partly cooked.
5. Now add the tamarind extract and let it come to a boil. Add turmeric powder, sambar powder, salt, mix well and cook for 5-7 minutes till the raw smell disappears and the kulambu will thicken a bit.
6. 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. Take off the stove.
7. Now add the grated jaggery, mix well and close with a lid and let it be for 5 minutes for all the flavors to mingle well.
8. Serve hot with steaming rice to which a dash of ghee has been added and enjoy an aromatic lunch.
1. Instead of big onions you can also use sambar onions or shallots. But remember that they have a sweet taste to them and and you may want to skip the jaggery at the end.
3. If you do have jagggery at hand, use sugar instead but jaggery is highly recommended.
5. If you do not have sesame oil, use any other vegetable oil for cooking.