Theeyal Recipe - Puli kulambu With Coconut Recipe

Hello friends,

I love Theeyal/Pulikulambu With Coconut very much when compared to plain puli kulambu. It will be a different kulambu for lunch when compare to plain puli kulmabu, sambar, rasam. When I want a change from the usual kulambu varieties, I choose Theeyal/Pulikulambu With Coconut since I like the taste very much.
I am sharing the recipe of Theeyal/Pulikulambu With Coconut here with you all. I have prepared Theeyal with Ladies Finger(Vendakkai Theeyal in Tamil). Theeyal is very famous Kerala recipe.

Theeyal Recipe - Pulikulambu With Coconut Recipe


Theeyal Recipe - Pulikulambu With Coconut Recipe


Onion - 1 Medium size chopped
 Pulikulambu podi - 2 tablespoon
Grated coconut - handful
Tamarind juice - Extracted from a lemon sized tamarind
Salt - As required

To Temper:

Mustard seeds - 1 tsp
Urad Dal - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Curry leaves - few
Hing - A pinch

Vegetables(Purely optional):

Brinjal - 1 cut into 6 pieces
Ladies Finger - 2 (cut each into 3 pieces)
Drumstick - 1 cut into medium size pieces


1. Fry grated coconut and till it turns to a slight brown color.

2. Grind the pulikulambu podi(Click here to read the recipe of Puli Kulambu Podi) and coconut in a mixer with little water.

3.  Heat oil in a pan, add the 'To Temper' items one by one. Make sure the mustard seeds splutter.

4. Add onions and fry till it turns to golden color.

5. Add the ground paste, tamarind juice, vegetables, salt and let it boil till the vegetables cooked and the raw smell of the paste and coconut goes off.

6. Garnish with curry leaves.

Now, the Theeyal - Pulikulambu With Coconut is ready.


Theeyal Recipe - Pulikulambu With Coconut Recipe will definitely help you to break off the usual kulambu varities. Hope you enjoyed the recipe. Please try and leave your valuable comments.

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