Vendakkai Vatha Kuzhambu | traditional south Indian Kuzhambu | Puli kulambu | vendakka vatha kuzhambu | vendakkai puli Kuzhambu | Tamil Nadu style okra kuzhambu | South Indian puli kuzhambu | easy puli Kuzhambu recipe with step-by-step pictures and video recipe. Check out the Vendakkai Vatha Kuzhambu and if you like the video pls SUBSCRIBE to my channel
VATHA KUZHAMBU
I love tamarind-based Kuzhambu recipes. If you follow me on Instagram you might have noticed puli kuzhambu at least once a week. When it comes to south Indian puli Kuzhambu recipes Vathal Kuzhambu, Urundai Kuzhambu, poondu kuzhambu, Appalam Kuzhambu, enna kathirikai kuzhambu, Onion Vatha Kuzhambu are some of my favorites kulambu varieties. I also love Saravana bhavan hotel style kara Kuzhambu.
HOW MUCH PULI SHOULD I USE FOR THE KUZHAMBU RECIPE?
The amount of tamarind depends on the sourness of the tamarind so adjust the quantity according to the tamarind paste you use. you can use homemade tamarind paste or soak lemon size tamarind and prepare tamarind extract and use it. If you are using store-bought tamarind paste, adjust the quantity according to its soreness. Pulikaichal, puli aval,instant puli sadam are some of my tamarind-based dishes
SHELF LIFE OF VATHA KUZHAMBU
puli-based Kuzhambu variety generally stays good for at least 3 days. If you are planning to keep it at room temperature for a long time make it thick like thokku consistency and add extra oil.
WHAT SHOULD BE THE CONSISTENCY OF PULI KUZHAMBU?
In our home, we prefer slightly thick Vatha kuzhambu. Adjust the water according to the consistency you desire. You can also add extra rice flour to make the kulambu thick.
Can I skip sauteeing okra?
Sauteeing okra in sesame oil gives the best flavor so i would recommend it
Oil for puli kuzhambu
Sesame oil gives the best flavor for kara kuzhambu. it also helps for shelf life. based on your taste use of your choice
KUZHAMBU VARIETIES WITH TAMARIND RECIPE IN TMF
KUZHAMBU VARIETIES WITHOUT TAMARIND RECIPE IN TMF
SAMBAR POWDER
HOMEMADE TAMRAIND PASTE
Ingredients
To temper
2 tablespoon sesame oil
1/2 teaspoon mustard seeds
3 green chilli
curry leaves few
1 tablespoon chana dal
Kuzhambu
10 Okra
3 cups Tamarind water
1 tablespoon Sambar powder
required Salt
little Jaggery
Asafoetida
little Turmeric powder
how to make vendakkai vatha kuzhambu with step-by-step pictures
- first, add oil and heat
- Furthermore, add mustard seeds and chana dal; splutter
- Add curry leaves and green chilli; mix well
- Furthermore, add okra; roast till color changes and shrinks
- Add turmeric powder, asafoetida, and salt; mix well
- Furthermore, add sambar powder and give a quick mix
- Add the tamarind water; boil for 10 minutes
- Finally, add jaggery, and hing; boil for 6-8 minutes
Ingredients
To temper
- 2 tablespoon sesame oil
- 1/2 teaspoon mustard seeds
- 3 green chilli
- curry leaves few
- 1 tablespoon chana dal
Kuzhambu
- 10 Okra
- 3 cups Tamarind water
- 1 tablespoon Sambar powder
- required Salt
- Asafoetida
- little Jaggery
- little Turmeric powder
Instructions
- first, add oil and heat
- Furthermore, add mustard seeds and chana dal; splutter
- Add curry leaves and green chilli; mix well
- Furthermore, add okra; roast till color changes and shrinks
- Add turmeric powder, asafoetida, and salt; mix well
- Furthermore, add sambar powder and give a quick mix
- Add the tamarind water; boil for 10 minutes
- Finally, add jaggery, and hing; boil for 6-8 minutes
Video
Tks. Just to share...: In the instructions, when to add 1/2 top rice flour is not stated...we understand that is probably for thickening the gravy..(but we do not add that. Either for Puli Kulzhambu or Vathalkulzhambu ..similar in preparation...for reasons like the kulambhu taste..and how long it can keep etc). Also one additional ingredient we add is small onions...which we do as a must and add as its "vathaki" = saueted...the Okra-vendakkai is also done-saueted, but separately and than added with the "tempering" of sesame oil, kadalaiparuppu and mustard seeds...we also use dried red chillies and not green chillies as Vathal kulambu is usually with dried/preserved vegetables like okra, kothavarngaai, dried sour mangoes or sundakaai..but in this case we are using fresh okra instead...
thank you for the suggestions, i will try them soon. i also didn't use rice flour but if some people use chilli powder instead of sambar powder, i thought rice flour can be used for thickening but since it is confusing i have updated the ingredients with just the ingredients i have used.