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Vendakkai Uppadan Recipe | Kerala Style Vendakkai Puli Kuzhambu
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4.38 from 8 votes

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Kuzhambu
Cuisine: Indian Recipes, Kerala, Palakkad, South Indian Recipes
Servings: 4 people
Calories: 61kcal
Author: Sowmya Venkatachalam

Equipment

  • Heavy Bottomed Pan
  • Mixer Grinder

Ingredients

  • 1 Lemon Size Tamarind or 2 tablespoon Tamarind paste
  • 100 gms Lady Finger / Okra / Bhindi
  • 1 Pinch Turmeric Powder
  • 1 teaspoon Salt Adjust as needed
  • 1 teaspoon Grated Jaggery
  • 1 Pinch Asafoetida (Asafetida / Hing)
  • 2 tablespoon Oil

For Grinding

  • 1 teaspoon Raw Rice
  • 6 Red Chili Adjust as per spice level
  • ½ teaspoon Fenugreek seeds

Tempering

  • 2 teaspoon Oil
  • 1 teaspoon 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