vendakkai kulambu is a spicy tangy curry with coconut and tamarind. The time you want to eat spicy curry for rice/ dosas/ idlis, this curry will be a good option. There is also another similar method without adding coconut. But I prefer the curry with coconut, which makes it thicker and also will give a good quantity.
Let us see how to make vendakkai kulambu
vendakkai kulambu
Ingredients
For roasting and grinding:
- 1 tbsp sesame oil/ oil
- 1 tsp cumin
- 4 garlic
- 1 spring curry leaves
- 1 onion chopped
- ¼ cup Shredded coconut
- 2 tomato(100 gram) (take 1 if it is big)
For making curry:
- 2 tbsp sesame oil/oil
- ½ tsp mustard seeds
- ¼ tsp fenugreek seeds
- few curry leaves
- 1 Kashmiri red chilly
- 4 shallots
- 10 bhindi/ vendakkai/ ladys finger (150 gram)
- 1 tbsp coriander powder
- 2 tsp kashmiri red chili powder
- ¼ tsp turmeric powder
- ½ cup tamarind extract
- salt as required
- 1½ cup water
- coriander leaves for garnish
Instructions
For roasting and grinding:
- Firstly, Heat 1 tbsp of sesame oil in a pan, firstly add tsp of cumin, garlic, curry leaves, and chopped onion. saute well till onion becomes glossy
- Secondly, add ¼ cup of shredded coconut, saute for 30 seconds in low flame
- After this, add 2 tomatoes chopped, saute well till the tomatoes become soft
- Let this mixture to cool
- Transfer this into a blender jar, blend it smoothly with little water
For making curry:
- Heat 2 tbsp of sesame oil in a pan, splutter 1/2 tsp of mustard seeds, add ¼ tsp of fenugreek seeds, 1 dry kashmiri red chilly, few curry leaves
- Next, add shallots and chopped bhindi, vendakkai/ ladies finger, saute it for 5 minutes in medium flame.
- After this add spice powder: 1 tbsp of coriander powder, 2 tsp of Kashmiri red chilly powder, 1/4 tsp of turmeric powder. Just mix it in low flame for 30 seconds.
- Then add ½ cup of tamarind extract, and ground paste, mix well
- Cover it with lid, keep the flame low for 5 minutes
- After 5 minutes, open the lid pour in 1½ cup of water, mix well
- Boil it for 5 minutes in medium flame
- Then, turn off the flame, garnish with coriander leaves.
Video
Stepwise Picture Recipe:
Ingredients:
For roasting and grinding:
saute well till onion becomes glossy
For making curry:
Note:
- While adding coconut, remember to keep the flame low, saute it for 30 seconds in low flame, and also, while adding spice powder, do the same.
- Furthermore, you can slightly change the tamarind extract quantity based on the taste
Also, check out,
ennai kathirika kulambu
chettinad brinjal curry
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