Yields: 5 Servings Difficulty: Medium Prep Time: 15 Mins Cook Time: 20 Mins Total Time: 35 Mins
Vellaikari is a very tangy kulambu/ curry recipe that is famous in the Tirunelveli region. Sambar, Puli kulambu, and Rasam are very common in many households. When we get bored of these kulambu varieties, we make this vellaikari. Vellaikari is made with fresh ground spices without the addition of any Dal Varieties. It is very tasty and light for the tummy too. Simply add a poriyal to it and it is going to be a hearty, light meal. Do try this kulambu and drops your comments.
Ingredients
Adjust Servings
- Grinding Ingredients
- Tempering Ingredients
Instructions
- Firstly, soak coriander seeds and red chilli in water for about 15 mins. Meanwhile, soak a gooseberry sized tamarind in warm water and extract one cup of thick juice from it.
- In a mixer jar, add grated coconut, soaked coriander seeds and red chilli, jeera seeds, small onions and garlic cloves. Make this to a smooth paste by adding a little water.
- Heat a pan and fry ladies finger in it for about 3 mins.
- Add tamarind juice to it along with quarter spoon of turmeric powder. Cover the pan with a lid and let it boil until the raw smell of tamarind goes off.
- Add the grounded paste to the boiling tamarind juice. Mix thoroughly and salt to taste. Let it boil for about 7 - 8 mins until it reaches a kulambu consistency. Add a dash of jaggery powder to the kulambu and switch off the stove.
- In a small pan add coconut oil. Once it turns hot, add mustard seeds, urad dal, and curry leaves. Add this seasoning to the kulambu.
Notes
- I used ladies finger/ Okra for making this kulambu. You can also use boiled drumsticks, sauteed small onions, or even brinjal to make this kulambu.
- I have used coconut oil for sauteeing and giving tadka. This adds up to the flavor of the kulambu. If you do not like the smell, use cooking oil of your choice.