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Vendakkai Puli Kulambu | Vendakkai Puli Pachadi

Vendakkai Puli Kulambu | Vendakkai Puli Pachadi

Vendakkai Puli Kulambu | Vendakkai Puli Pachadi is :

gluten free , dairy free , lacto ovo vegetarian , vegan

By
Prep Time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Yield: 3 Servings
Tags: Vegan
Health Score: 17 %

Ingredients:

1 tsp

jaggery
1

lemon
2 tsp

alum powder
4

okra
1

onion
1 tsp

rice flour
3 servings

salt
1/2 tsp

turmeric powder

Instructions:

  1. Wash and wipe the vendakkai / okra and cut into into thin round slices. Chop the onions finely. Soak tamarind in 1 cup of hot water and extract its pulp and keep aside.

  2. Heat a pan with oil.

  3. Add mustard seeds, when it splutters, add vengaya kari vadagam, fenugreek seeds, broken whole red chili, asafetida and curry leaves and sauté  for 1/2 minute till you get the aroma. Now add the onion and sauté till it translucent. Now add the chopped vendakkai/okra, a pinch of salt and cook over low flame for 2 minutes till it softens and gets partly cooked. Now add the tamarind extract and let it come to a boil.

  4. Add turmeric powder, sambar powder, salt, mix well and cook for 5-7 minutes till the raw smell disappears and the kulambu will thicken a bit.

  5. Mix rice flour in 1/4 cup of water and add it to the kulambu. Turn the flame to high and cook for 1-2 minute and you can see the kulambu thickening further. When you dip the spoon in the kulambu it should coat the back of that spoon. That is the right consistency. Take off the stove. Now add the grated jaggery, mix well and close with a lid and let it be for 5 minutes for all the flavors to mingle well.

  6. Serve hot with steaming rice to which a dash of ghee has been added and enjoy an aromatic lunch.

Wine Pairing :

  • riesling
  • sparkling wine
  • zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare.