Vendaikkai Kara Kuzhambu |Vendaikkai Puli Kuzhambu

Puli kuzhambu or kaara kuzhambu is a south indian food which is a spicy and tangt curry made with selective vegetables like potatoes, okra or brinjal. 

The base of this curry is the tamarind and that makes this dish a very tabgy one. The chilli powder added contributes to the spiciness. Becausr of this spiciness is why its called kaara kuzhambu. 

My mom used to say that kaara kuzhambu has to be in the consistency of honey. We use a large amount of water to start the curry but the end will be a nice semi thick curry with the oil on top. 

I love the boiled egg kaara kuzhambu as the eggs nicely cooked in the tamarind gives a lovely taste to the eggs. 

INGREDIENTS

1 large lemon size tamarind (soaked)

1½ liter water

1½ tbsp chilli powder

1½ tbsp coriander powder

1 tsp turmeric powder

Salt to taste

Tempering 

2 tbsp sesame oil

1 tsp cumin seeds

1 tsp mustard

1 tsp fenugreek seeds 

1 tbsp toor dal

1 onion chopped

10 cloves garlic

10-15 shallots

2 tomatoes chopped

Few curry leaves

10-15 ladies finger/bendi/vendaikkai

1 tsp oil or ghee

Thengai Togayal

½ coconut sliced

⅓ cup roasted gram dal 

3 cloves garlic(optional) 

Salt to taste

METHOD

Add the 1.5 liter water in batches to the soaked tamarind and extract the juice. Add the chilli powder, coriander powder and turmeric powder along with salt to this extract, mix well and set aside.

In a pan (i used earthern pot) add the sesame oil and once hot add the tempering items(cumin, mustard, fenugreek, toor dal) and fry until the toor dal is brown in color.

Add in the onions along with the garlic cloves and shallots, fry until the onions are translucent.

Add in the chopped tomatoes and ½ tsp salt so they cook faster.

Next add the vegetable (ladies finger) and fry for 5 mins until the slimeness has reduced.

Now pour in the tamarind extract we prepared earlier and let this mixture boil, boil, boil. 

While this is boiling lets make some coconut thogayal to go with this curry. Add the thogayal ingredients to a blender and add little water and blend it to a paste. Keep aside. 

Back to the curry, boil it until it has reduced to half or until the curry is thick and there is oil on the top.

Switch off the heat and add the ghee or oil, this will increase the flavour of the curry.

Enjoy this with steamed rice and coconut thogayal.