Kadag Puli


  • Vegetables ( Beetroot OR Bhendi/Okra OR Sweet Pumkin OR Cucumber)
  • Red Chillies - 4/5
  • Tamrind / Puli - 1/4 tsp for paste or 2 tbsp juice
  • Mustard seeds - 1/2tsp
  • Turmeric Powder - a pinch
  • Urad dal - 2tsp
  • Coconut - 1/4 cup
  • Water - 1/4 cup
  • Jaggery - 1tsp or a small piece 
  • Curry leaves - 1 stalk
  • Salt to taste
  • Oil - 1tsp
  1. Wash Beetroot/Cucumber and chop finely. Cook it in the pot with add little water till done 
  2. For bhindi wash and pat dry bhindi/bhendekayi cut into small round then in a pan add 1 tbsp oil fry till done. 
  3. Fry urad dal and red chillies one by one 
  4. Grind red chillies, urad dal, jaggery, coconut, tamarind, turmeric
  5. Take a pan, add oil
  6. Add mustard seeds allow to splutter and curry leaves
  7. Add cooked veggies, masala, little water and salt
  8. Saute, let it boil for few mins
Note : This is bhindi kadag puli. Serve it hot. This will go well with Chapati, Rotis and Rice

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Bill said...

How much tamarind do you need?

Vanamala Hebbar said...

Hi Bill

Tamarind paste - 1/2 tsp
Tamarind juice - 2tsp
Or if it is Tamarind pod like fruit - 2 small pieces without seed.

Anonymous said...

Is it urad dal or mustard seeds we need to add?

Vanamala Hebbar said...

Urad dal can be add for little bit thickness of the gravy. Mustard seeds for taste

Unknown said...

Do we not add green coriander or coriander seeds for grinding

Vanamala Hebbar said...


No need to add both (coriander or coriander seeds).

vasuki said...

You have forgotten tamarind in the ingredients, how about coriander or kottambari soppu ?