I love anything with vendakkai/okra and luckily it happens to be one of the vegetable that is loved by all at home as well. At my side of family, while we call this vendakkai gravy as puli kulmabu, in my MIL’s side they call it as Vendakkai Puli Pachadi with a slight variation in the recipe. I simply combined both the styles and started to make my own version which we all at home love. What ever be the name, its hard not to love this okra in tamarind sauce as it happens to be a significant South Indian gravy for lunch.
Of course there happens to be another version as well where I make it with a ground paste that is added to the gravy but this one is simple, quick and will make a nice variation to the usual sambar that you will make daily for lunch. Usually tomatoes are not used to make this one but if you want you can always add but make sure to adjust the amount of tamarind pulp as you may end up with a much tangier kulambu. You can also have it as a side dish for idli and dosa.
- Instead of big onions you can also use sambar onions or shallots. But remember that they have a sweet taste to them and and you may want to skip the jaggery at the end.
- Instead of sambar powder, you can also add store bought kulambu chilli powder.
- If you do have jagggery at hand, use sugar instead but jaggery is highly recommended.
- You can skip the vengaya kari vadagam for seasoning if you do not have. But I love to add them as they lend a wonderful flavor to the kulambu.
- If you do not have sesame oil, use any other vegetable oil for cooking.