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

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Prep Time 5

Cook Time 20

Total Time 25

Course Side Dish

Cuisine South Indian, Tamilnadu

Servings 5

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.

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Stepwise Picture Recipe:

Ingredients:

For roasting and grinding:

For making curry:

***just mix it for 30 seconds in low flame***

After 5 minutes, open the lid(see the oil oozes out from gravy)

now pour in 1 1/2 cup of water, mix well

Now boil it for 5 minutes in medium flame

then turn off the flame, finally, garnish with coriander leaves

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

karamani kulambu

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