Puli kulambu or tamarind curry is a tangy and delicious curry that is commonly prepared in most South Indian homes. It is ideally served with rice but also goes well with chapathi.


8 small brinjals cut into small dices
2 potatoes diced
15 ladies finger cut into large pieces
Oil (as required)
1 large onion finely chopped
2 tomatoes finely chopped
2 tbsp coconut paste
1 lemon sized ball of tamarind
1 tsp mustard seeds
1 tsp urad dal
1 tsp chana dal
12 to 15 curry leaves
Salt to taste
Chopped coriander leaves for garnish


  • Wash and soak the tamarind in water for atleast 10 minutes. Extract the pulp and keep ready.
  • Heat 4 tbsp oil in a non stick pan and stir fry the brinjals and ladies finger till they turn soft.
  • Transfer to a plate and set aside.
  • To the same pan, add mustard seeds, curry leaves, urad dal and chana dal and sauté for a few seconds.
  • Add potatoes and salt and stir fry for a minute.
  • Add 1 cup tamarind pulp and bring to a boil.
  • Continue cooking for 10 to 15 minutes till the potatoes are cooked.
  • While the potatoes are getting cooked, heat 2 tbsp oil in another pan and add onions. Saute till they turn golden.
  • Add tomatoes and cook till they turn soft.
  • Next add coconut paste and mix well.
  • Cook for a couple of minutes and switch off the gas. Allow the mix to cool down completely and grind to a paste.
  • Add this paste along with the fried brinjals and ladies finger to the potato mix and mix well.
  • Add the remaining tamarind pulp and water and bring to a boil.
  • Continue cooking for 5 more minutes and switch off the gas.
  • Garnish with chopped coriander leaves and serve hot. 

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