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vendakkai kulambu

vendakkai kulambu

cuminpepperscurry, kulambu, Uncategorizedcurry, kulambu, ladies finger, vendakkai
vendakkai kulambu

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

vendakkai kulambu

cuminPeppers
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
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
  • ΒΌ cup Shredded coconut
  • 2 tomato(100 gram) (take 1 if it is big)

For making curry:

  • 2 tbsp sesame oil/oil
  • Β½ tsp mustard seeds
  • ΒΌ 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
  • ΒΌ tsp turmeric powder
  • Β½ cup tamarind extract
  • salt as required
  • 1Β½ 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 ΒΌ 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
    https://cuminpeppers.com/wp-content/uploads/2020/04/roasting-and-grinding1.mp4

For making curry:

  • Heat 2 tbsp of sesame oil in a pan, splutter 1/2 tsp of mustard seeds, add ΒΌ 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 Β½ cup of tamarind extract, and ground paste, mix well
  • Cover it with lid, keep the flame low for 5 minutes
    https://cuminpeppers.com/wp-content/uploads/2020/04/making-curry1.mp4
  • After 5 minutes, open the lid pour in 1Β½ cup of water, mix well
  • Boil it for 5 minutes in medium flame
  • Then, turn off the flame, garnish with coriander leaves.
    https://cuminpeppers.com/wp-content/uploads/2020/04/making-curry2.mp4

Video

Keyword vendakkai kulambu
Stepwise Picture Recipe:

Ingredients:

Ingredients for roasting and grinding
ingredients
Here are the ingredients for making curry

For roasting and grinding:

vendakkai kulambu
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
vendakkai kulambu
Next add 1/4 cup of shredded coconut, just mix it for 30 seconds in low flame
vendakkai kulambu
And then add 1 tomato chopped. saute well till it becomes soft
vendakkai kulambu
vendakkai kulambu
blended smoothly

For making curry:

vendakkai kulambu
Firstly, Heat 2 tbsp of sesame oil in a pan, splutter 1/2 tsp of mustard seeds, add ΒΌ tsp of fenugreek seeds, 1 dry kashmiri red chilly, few curry leaves
vendakkai kulambu
Next, add shallots and chopped bhindi, vendakkai/ ladies finger, saute it for 5 minutes in medium flame.
vendakkai kulambu
just mix it for 30 seconds in low flame
Pour in 1/2 cup of tamarind extract
then add ground paste
now add required salt
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
serve with love

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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