Vendakkai Puli Kuzhambu – Lady’s finger curry – வெண்டைக்காய் புளி குழம்பு

Puli Kuzhambu is a traditional and usual curry that is cooked mostly in all houses in Tamilnadu and is served with Rice. It is tangy and spicy curry to have along with rice. It is made in different ways and using different ingredients. This curry is made with different veggies like brinjal, Drumstick, Lady’s finger, bottle gourd and so on. In this version of puli kuzhambu, I used the lady’s fingers. For sourness, I added tomato and tamarind extract. This is the usual way in which mom cooks puli kuzhambu. Any stir-fry/Poriyal, Pappadums can be served with this curry for Rice. I made it on the last week along with some carrot poriyal and cabbage pakoras. I love to add little curry to the rice, put poriyal into the rice, mix them together and have it. it tastes finger-licking good.

You can also try my other tangy curry recipes.

Suraikkai Puli Kuzhambu

Muttai urundai Puli Kuzhambu

Paruppu urundai Puli Kuzhambu

Pagarkkai Puli Kuzhambu

Kathrikkai Murungakkai Puli Kuzhambu

Ennai Kathrikai Kuzhambu

Let’s see how to make this tangy curry.

Preparation Time: 20 mins

Cooking Time: 25 mins

Serves: 2 to 3


Gingelly oil – 2 tbsp

Mustard seeds – 1/2 tsp

Fenugreek seeds – 2 pinch

Shallots /small Onion – 6

Garlic – 10 pods

Curry leaves – 2 sprigs

Lady’s finger – 1 Cup(chopped) or 10 nos

Tomato – 1 (small size, chopped)

Salt/Rock salt to taste

Turmeric powder – 1/2 tsp

Red chilli powder – 1 tsp

Coriander powder – 2 tsp

Tamarind – a small lemon size

Grated coconut – 1/2 cup


1.Soak tamarind in 1/2 cup of hot water for 15 mins and then extract it. Wash, dry pat the Lady’s finger, Trim the edges of the Lady’s finger and cut them into 1-inch pieces. Grind grated coconut into a fine smooth paste adding water.

2.Heat oil in a pan. Add Mustard seeds, fenugreek seeds. Let them crackle. Then add shallots, garlic, curry leaves. Saute them till the shallots and garlic turn light golden. Add the chopped Lady’s finger pieces. Saute for about 5 mins in medium flame until the sliminess goes off and is fried. Then add chopped tomatoes.

3. To it add salt, Turmeric powder, Red chilli powder and coriander powder and mix well.

4. The tomatoes should get mushy and when the oil begins to appear at edges. Add the tamarind extract. Bring it to boil. Then add the ground coconut paste into it. Mix well and cook for 5 minutes.

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