Arachuvitta puli kuzhambu

⏲️PREP TIME : 15 minutes

⏲️COOK TIME : 20 minutes

🍲CUISINE : South Indian

🥘COURSE : Sidedish

🍴YIELD : 5 servings


Ladies finger – 200 gm

Tamarind – lemon size

Salt as required

To roast and blend to paste:

Coconut oil – 2 tbsp

Channa dal – 2 & 1/2 tbsp

Red chilli – 6 no.

Hing powder – 1/4 tsp

Methi seeds – 1/4 tsp

Coconut scrapping – 5 tbsp

For tempering :

Sesame oil – 2 tbsp

Mustard seeds – 1/4 tsp

Methi seeds – 1/4 tsp

Red chilli – 1 no.

Curry leaves as required


Soak tamarind in warm water, extract juice and keep it aside.

In a wok heat coconut oil and roast the items given above for roasting till golden.

Blend the roasted items to a fine paste using water.

Heat sesame oil in another wok and temper the items given above for tempering.

Now add chopped ladies finger and saute until half cooked.

Add in the ground paste and turmeric powder.

Next add in water and adjust the consistency.

Allow it to boil well.

Finally add the tamarind juice and salt.

Let the gravy boil and thicken then stop the flame.

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