Dondakkai Puli Curry Recipe - South Indian Style Tindora Curry
Dondakkai Puli Curry, a South Indian side dish which is made from Tindora is perfect for your everyday meals. Serve it with Keerai Sambar, Steamed Rice and Elai Vadam for your everyday meals.
Dondakkai Puli Curry is one of those traditional recipes that has been passed down to me through generations. This is a healthy recipe to prepare and also does not take too much time or effort. As it is very easy to make and requires very few ingredients, you can also pack it for your Lunch Box.
If you like this recipe, you can also try other Tindora Recipes such as
- 150 grams Tindora (Dondakaya/ Kovakkai)
- 3 tablespoons Black Urad Dal (Split)
- 5 Dry Red Chillies
- 1 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Turmeric powder (Haldi)
- 2 teaspoon Tamarind Paste , (adjust)
- Salt , to taste
- 1 teaspoon Oil For Tempering
- 2 teaspoons Oil
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon Cumin seeds (Jeera)
How to make Dondakkai Puli Curry Recipe - South Indian Style Tindora Curry
To begin making the Dondakkai Puli Curry Recipe, first wash and cut the dondakkai into small pieces, I prefer dividing it into four sections and chopping it into fine triangles.
Clean and soak the tamarind in enough water for at least 10 minutes.
Boil the chopped dondakkai/tindora in enough water until its tender but not mushy, we need a bite to it, so say until 90 percent done. Later, drain the water and set aside until use.
Heat up a small Saucepan with a teaspoon of oil and once hot add the cumin seeds, garlic cloves and red chillies, fry them for a minute, Later add the urad dal and saute until the dal turns golden in color.
Next turn off the heat and allow them to cool at room temperature.
In a mixer grinder, add the roasted, soaked tamarind, turmeric, salt and grind it into a smooth paste adding the water in which the tamarind was soaked, if required.
Now in a bowl, add the boiled dondakkai, ground paste and give it a good stir until combined well.
Now for the tempering, in a small sauce pan add the remaining tablespoon of oil and heat it, add the mustard and cumin seeds, allow them to pop and add it to the dondakkai mixture. Mix and serve hot.