Vendakkai Puli Kuzhambu is a South Indian tangy tamarind gravy which goes well with rice. Basically, this Puli kuzhambu can be made with or without coconut paste. Puli kuzhambu actually tastes best the next day. So I always make sure some extra is left out to have it the other day.
Vendakkai Puli Kuzhambu is nothing but lady’s finger tamarind gravy. Lady’s finger fried in oil is simmered in a tangy gravy with the specified spices gives you a divine taste. Mostly this gravy is prepared for lunch. I like this gravy with Idli and dosa too. I know it’s a weird combo, but trust me it is a nice combination to have with Idli and dosa.
Vendakkai Puli Kuzhambu :
- Usually, small onions/sambar onions are used for this kind of gravies, but for a change I have used big onions.
- Use either homemade sambar powder or any branded sambar powder. (Soon will post homemade sambar powder)
- Here I am using thalikkum vadagam for tempering (which is easily available in all Indian stores) or else you can simply use mustard seeds and hing. (But vadagam certainly gives a nice aroma to the gravy).
- Also use gingelly oil to temper.
Mouth watering tangy Vendakkai Puli Kuzhambu is ready to relish.