Vendakkai Uppadan is one of the traditional palakkad dish. Vendakkai (Lady’s finger) is cooked in the tamarind gravy with freshly made spice paste. It doesn’t require coconut or dal. A very easy and quick to make Kuzhambu which can be served with hot steaming rice and roasted Pappad .
If you like this Vendakkai Uppadan, then you can also try other Palakkad Cuisine Recipes
- Molagootal – Classic dish from Palakkad cuisine made using mixed vegetables, dal and coconut paste. This is one of the simple dish yet very tasty with good flavor from coconut and rich in vegetables.
- Moloshyam | Mulukushyam Recipe – Moloshyam is a simple comfort stew goes well with bowl of rice or as an accompaniment. It’s usually made with a summer vegetable of your choice (Potatoes, ash gourd, snacke gourd, spinach, cucumbers, etc.,) and dal. In this recipe, i have made it using ash gourd (winter melon).
- Thengai Aracha Kuzhambu – Thenga Aracha Kuzhamu is a one of the popular kuzhambu in Nanjil (Kanyakumari) Nadu and also in some parts of Kerala. This Kuzhambu is made using ground coconut along with spices and cooked along with tamarind water.
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Vendakkai Uppadan Recipe | Kerala Style Vendakkai Puli Kuzhambu
Vendakkai Uppadan is a traditional recipe from Kerala, especially from Palakkad. A delicious puli kuzhambu flavored with freshly ground spice paste and sautéed ladyfinger. Relish with hot steaming rice along with a teaspoon of sesame oil! Learn here how to make this Kerala Style Vendakka Uppadan with step by step pictures and instructions.
Servings 4 people
Calories 61kcal
Equipment
- Heavy Bottomed Pan
- Mixer Grinder
Ingredients
- 1 Lemon Size Tamarind or 2 tbsp Tamarind paste
- 100 gms Lady Finger / Okra / Bhindi
- 1 Pinch Turmeric Powder
- 1 tsp Salt Adjust as needed
- 1 tsp Grated Jaggery
- 1 Pinch Asafoetida (Asafetida / Hing)
- 2 tbsp Oil
For Grinding
- 1 tsp Raw Rice
- 6 Red Chili Adjust as per spice level
- ½ tsp Fenugreek seeds
Tempering
- 2 tsp Oil
- 1 tsp Mustard seeds
- Few Curry leaves
Instructions
Soaking Tamarind
- Soak tamarind in warm water for 10 mins. Extract the juice and set the tamarind juice aside
Chop Vegetable
- Wash, wipe dry the ladyfinger. Chop into 2" pieces and set it aside.
Grinding Process
- Heat a pan. Add washed rice and dry roast the rice till its dry. Then add red chili and fenugreeek seeds to the pan. Dry roast till the fenugreek becomes golden brown.
- Allow the dry roasted ingredients to cool off. Take it in mixer jar.
- Grind it to smooth paste. Set this spice paste aside.
Making Kuzhambu
- Heat oil in a pan. Add the chopped ladyfinger. Also add turmeric powder. Keep the flame in medium and allow the ladyfinger to cook in oil.
- Stir gently in regular intervals to make sure the ladyfinger doesn't get burnt.
- When the ladyfinger is cooked, add the tamarind juice. Also add salt and asafoetida to the tamarind juice. Stir well.
- Allow the tamarind juice to boil for 5 mins to get rid off its raw smell.
- After 5 mins, add the freshly ground spice paste to the tamarind mixture. Stir well so that there are no lumps. Also add grated jaggery and give a good mix.
- Allow the kuzhambu to boil for 5 mins. Switch off the flame.
Tempering
- Heat oil in a pan. Add mustard seeds and allow it to sputter. Add few curry leaves and give a mix. Switch off the flame.
- Add this tempering to Vendakkai Uppadan and stir well.
Serving
- Relish the delicious Vendakkai Uppadan with hot steaming rice along with a teaspoon of sesame oil and enjoy with papad!
Nutrition
Serving: 100g | Calories: 61kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g
INSTRUCTIONS WITH STEP BY STEP PICTURES:
SOAKING TAMARIND
- Soak tamarind in warm water for 10 mins. Extract the juice and set the tamarind juice aside
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CHOP VEGETABLE
- Wash, wipe dry the ladyfinger. Chop into 2″ pieces and set it aside.
GRINDING PROCESS
- Heat a pan. Add washed rice and dry roast the rice till its dry. Then add red chili and fenugreeek seeds to the pan. Dry roast till the fenugreek becomes golden brown.
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- Allow the dry roasted ingredients to cool off. Take it in mixer jar.
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- Grind it to smooth paste. Set this spice paste aside.
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MAKING KUZHAMBU
- Heat oil in a pan. Add the chopped ladyfinger. Also add turmeric powder. Keep the flame in medium and allow the ladyfinger to cook in oil. Stir gently in regular intervals to make sure the ladyfinger doesn’t get burnt.
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- When the ladyfinger is cooked, add the tamarind juice. Also add salt and asafoetida to the tamarind juice. Stir well. Allow the tamarind juice to boil for 5 mins to get rid off its raw smell.
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- After 5 mins, add the freshly ground spice paste to the tamarind mixture. Stir well so that there are no lumps. Also add grated jaggery and give a good mix.
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- Allow the kuzhambu to boil for 5 mins. Switch off the flame.
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TEMPERING
- Heat oil in a pan. Add mustard seeds and allow it to sputter. Add few curry leaves and give a mix. Switch off the flame.
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- Add this tempering to Vendakkai Uppadan and stir well.
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SERVING
- Relish the delicious Vendakkai Uppadan with hot steaming rice along with a teaspoon of sesame oil and enjoy with papad!
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