Vendakkai Puli Kootu (Ladies' finger Tamarind Kootu) is one of the traditional kootu variety. Cooked Ladies' finger is tossed in tamarind juice along with sambar powder, salt and finally dal is added along with tempering to make this kootu really delicious and tasty. This Puli kootu can be served with any Rasam or thogayal varieties.
Generally we make kootu without tamarind. Also for kootu, mostly we use moong dal. We cook the vegetable and dal and add ground coconut+chili paste and finally garnish with coconut oil based tempering. This type of making tamarind less kootu is called Poricha Kootu. In Tamarind kootu, instead of moong dal we use toor dal. Also there we are not grinding the coconut. We are just going to use grated coconut for tempering. Try this Vendakkai Puli Kootu and share your comments!
You can also try:
- Brinjal Gotsu
- Drumstick Leaves Stew
- Sampangi Pitlai
- Vazhaithandu Mor Kootu
- Chidambaram Brinjal Kootu
Recipe Card for Vendakkai Puli Kootu:
Vendakkai Puli Kootu | Ladies Finger Tamarind Kootu Recipe
Equipments Needed
- Pressure Cooker
- Heavy Bottomed Pan
Servings: 4 people
Calories: 210kcal
Vendakkai Puli Kootu, a traditional kootu made with ladies finger, tamarind and mild spices. This kootu is a perfect accompaniment for any Rasam or Thogayal varieties.
Print Recipe
Ingredients
- 200 gms Vendakkai (Ladies' fingers) Chopped into 1" pieces
- 1 Gooseberry Size Tamarind
- 2 tablespoon Toor Dal (Pigeon pea)
- 1 tablespoon Sambar Powder
- 1 teaspoon Salt Adjust As Needed
- 3 tablespoon Oil
- ½ teaspoon Turmeric Powder
For Tempering
- 2 teaspoon Oil
- 1 teaspoon Mustard seeds
- 2 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- a Pinch Asafoetida (Asafetida / Hing)
- 1 tablespoon Grated Coconut
- Few Curry leaves
Instructions
Preparing Tamarind Extract
- Soak tamarind in warm water for about 10 mins and extract the juice. Set this tamarind extract aside
Cooking Dal
- Take toor dal in a vessel. Add turmeric powder and water. Pressure cook for about 3-4 whistles. Once dal is cooked, mash the dal and set aside
Roasting Ladies' Finger
- Heat oil in a pan. Add chopped ladies' finger along with turmeric and pinch of salt and fry in medium flame till it is soft and tender
Cooking Puli Kootu
- Heat a pan. Add tamarind juice to the pan along with salt and sambar powder. Boil the tamarind juice for about 5 mins to get rid off its raw smell
- After 5 mins, add the cooked ladies' finger to the tamarind juice. Allow the kootu to boil for about 2 mins
- Now, add the cooked mashed dal to the kootu and give a mix. Bring it to boil and switch off the flame
Tempering Process
- Heat oil in a pan. Add mustard seeds and allow it to sputter. then add bengal gram and fry till light brown. Then add the grated coconut and fry till its golden brown. Finally add curry leaves and give a mix.
- Pour this tempering to the kootu.
Serving Time
- Serve this delicious Vendakkai Puli Kootu with rasam or Thogayal and enjoy the yummy kootu
Video
Notes
- We can mix a teaspoon of rice flour with a tablespoon of water and add it to the kootu to make its consistency thicker.
- We can add ½ teaspoon of grated jaggery to enhance the taste.
Nutritional Info
Nutrition Facts
Vendakkai Puli Kootu | Ladies Finger Tamarind Kootu Recipe
Amount Per Serving (0.5 Cup)
Calories 210
Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 23g8%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by Step Pictures:
PREPARING TAMARIND EXTRACT
-
Soak tamarind in warm water for about 10 mins and extract the juice. Set this tamarind extract aside
COOKING DAL
-
Take toor dal in a vessel. Add turmeric powder and water. Pressure cook for about 3-4 whistles. Once dal is cooked, mash the dal and set aside
ROASTING LADIES' FINGER
-
Heat oil in a pan. Add chopped ladies' finger along with turmeric and pinch of salt and fry in medium flame till it is soft and tender
COOKING PULI KOOTU
-
Heat a pan. Add tamarind juice to the pan along with salt and sambar powder. Boil the tamarind juice for about 5 mins to get rid off its raw smell
-
After 5 mins, add the cooked ladies' finger to the tamarind juice. Allow the kootu to boil for about 2 mins
-
Now, add the cooked mashed dal to the kootu and give a mix. Bring it to boil and switch off the flame
TEMPERING PROCESS
-
Heat oil in a pan. Add mustard seeds and allow it to sputter. then add bengal gram and fry till light brown. Then add the grated coconut and fry till its golden brown. Finally add curry leaves and give a mix.
-
Pour this tempering to the kootu.
SERVING TIME
-
Serve this delicious Vendakkai Puli Kootu with rasam or Thogayal and enjoy the yummy kootu
