Puli Curry / Tamarind - Coconut Curry

     Nowadays i find myself stirring up recipes which are made quite often at home by mom. I think i am sinking into a home sickness mode now, that i make so much of amma's recipes other than trying out something new or the staple curries that i usually make. Yeah , i know , its just been a year that I've been to India , but i guess i have reached a saturation point earlier this time :) !!! Hopefully we might plan something soon, i wish it to happen pretty soon itself.

So, i wanted to share this very recipe which is very common at our house, mom usually makes this at least once in a week , with different veggies. Pulin Curry  literally translates to Tamarind Curry , but the use of tamarind is limited to a small quantity and coconut is very well used in this curry. I am not sure , but guess this is something that i have seen only in Trivandrum side households, i would say a Kerala Style Puli Curry.

This curry can be made with Cucumber - Brinjal Combo or Lady finger - Brinjal. This curry truly has a distinct flavour , and this is best combo with a Fish Fry and a Veggie stir fry. I still remember days having this gravy with hot hot fish fry right out from the pan and i should say, that was the perfect meal of all.

Puli Curry /  Tamarind -Coconut Curry

5 -6 Drumsticks ( finger length, i used the frozen ones )
5 -6 Lady fingers ( cut in 2 or 3 )
1 Brinjal ( cubed )
Tamarind ( a small lemon sized soaked in water and extract juice )

For Grinding :
1 1/2 cups  Grated Coconut
1 Shallot
1/2 tsp Cumin
1 tsp Red Chili powder
1/2 tsp Turmeric powder

For Tempering :
1/2 tsp Mustard seeds
2 -3 Dry Red Chilies
1 Shallot ( sliced )
Curry leaves


Saute lady fingers without adding oil on medium heat , for about 2 mins, and set aside.
In a vessel boil drumsticks adding about 1 cup water , until done.
Add in the brinjals and the tamarind extract and, let it cook until half done.
Now add in the lady fingers, and let it simmer for a minute or two.
Pour in the ground mixture ,water as needed and just heat the curry  , do not let it boil, it may curdle.

Heat oil in a small kadai and pop mustard seeds, chili , shallots and curry leaves, and pour the tempering on the curry and serve.


  1. what all should we grind,not clear?I want to try this.

    1. Hi Sailaja Damodaran, thanks for pointing out, i have updated with the heading.
      Hope you try it out and like it.

  2. Curry made coconut milk tastes particularly smooth, creamy and delicious!

  3. Sister, thanks for puli curry recipe. I tried...


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