Kulambu is our most favourite recipes esp puli kulambu is one of my family favourite esp if I make it. Normally as said in earlier posts I normally make kulambu a day before serving. It tastes good the next day with all the flavours.
I have used white cowpea however my mum or MIL will use red one. you can use whatever available. I have added some ladies finger but you can skip it. Don’t skip coconut. It gives a wonderful flavour to kulambu. Since we are adding coconut you need to keep this in fridge. Also don’t keep reheating it. Just warm what you need
Video
Garlic – 6-8 pods
small Onion (shallots) – 5
Tomato – 1 (chopped)
Ladies finger / Okra – 4-5 (chopped into 1 inch pieces)
Tamarind water – 1 cup (taken from 1 small lemon size tamarind.)
Turmeric powder – 1/2 teaspoon
Sambar powder – 1 to 2 teaspoon (Adjust to your spice level)
Jagger – 1 teaspoon
Thatta payir – 1 cup (soaked overnight)
Coconut – 1/2 cup
For Tempering
Gingerly oil – 2 tablespoon
mustard seeds – 1/2 teaspoon
cumin seeds – 1/2 teaspoon
fennel seeds – 1/4 teaspoon
fenugreek seeds – 1/8 teaspoon
Urad dal – 1/2 teaspoon
curry leaves – 10-15 leaves
Method:
Wash and soak thatta payaru for 4-6 hrs. Cook it with salt for 3-4 whistles.
Heat oil.Add mustard seeds, cumin seeds, fennel seeds, fenugreek seeds, urad dal let it pop & slight brown color. Add curry leaves. Add onion, garlic and fry for min
Add tomatoes and fry for a min.
Add ladies finger and fry for 2 mins. Add turmeric powder, sambar powder. Fry for a min
add tamarind water. Let it boil for 5 mins. Add cooked Cowpea / Thatta payaru. Let it boil for 2-3 mins.
Add jaggery. Grind coconut with little water.
Add this to kulambu and let it boil.
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