Saturday, April 21, 2012

Vendaikaai puli kulambu




Vendaikaai - 1 cup(cleaned and chopped)

Tamarind - 1 lemon size

Small onion - 20 nos (non chopped)

Garlic - 8 pods (non chopped)                                                   

Green chilly - 1 no(slitted)

Tomato- 2 (medium size, chopped)

Gingelly oil - 3 tbs

Mustard seeds - 1 tsp 

urad dal - 1 tsp 

channa dal - 1 tsp 

Fenugreek - 1 tbs (dry roasted and powdered)

Asafoetida - a pinch

Turmeric powder- a pinch 

Dry chilly powder - 2 tsp 

Coriander powder- 1 tbs

Curry leaves - a handfull

Salt to taste

Coconut paste - 1/2 cup (optional)



Dry roast and powder  the fenugreek seeds
Dissolve the tamarind in water and squeeze thick juice.

Filter the juice from dust and add salt, turmeric powder, 

chilly powder, and coriander powder. 

In a pan at medium flame saute the chopped ladies finger 

with a pinch of salt , turmeric and a drop of oil and keep it aside.

In a pan put  all oil , add mustard , urad , channa dals, asafoetda ,curry leaves 

when they spluttered add onion, slitted green chilly  and garlic pods.

Saute till the onion come to pink in colour and then add tomato pieces.

Cook in medium flame is an impotant thing.

After the tomato cook well, now add  the tamarind juice mixture and 

adjust water at your desirable consistancy and depends your need.

when the kulambu cooked  well, add the sauted ladies finger and 

the  fenugreek  powder.

Give some more minutes to the vegetable to  mingle with kulambu.

Stir well , If you want more quantity of kulambu you can add the coconut paste. 

But without coconut is really a mouth watering taste.  


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