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How To make Nuggekai Pulimunchi? | Instant Nuggekai Pulimunchi Recipe

Nuggekai Pulimunchi is a traditional Karnataka recipe that is made with a combination of spices, tamarind, and coconut. This dish is popularly served with rice or roti and is loved for its tangy and spicy flavor. In this recipe, we will be using ladyfinger (okra) as the main ingredient.

Here is a breakfast recipe that is easy to prepare and delicious to eat.


    • Ladyfinger (okra) – 500 grams
    • Tamarind – 1 small lemon-sized ball
    • Onion – 1 medium-sized, chopped
    • Tomato – 1 medium-sized, chopped
    • Garlic – 6-7 cloves, chopped
    • Ginger – 1 inch piece, chopped
    • Green chili – 2-3, slit
    • Curry leaves – a handful
    • Coriander leaves – a handful, chopped
    • Mustard seeds – 1 teaspoon
    • Cumin seeds – 1 teaspoon
    • Fenugreek seeds – 1/2 teaspoon
    • Turmeric powder – 1/2 teaspoon
    • Red chili powder – 1 teaspoon
    • Coriander powder – 1 teaspoon
    • Garam masala powder – 1/2 teaspoon
    • Salt – to taste
    • Oil – 3-4 tablespoons

For the coconut paste:

    • Coconut – 1/2 cup, grated
    • Onion – 1 small, chopped
    • Garlic – 3-4 cloves
    • Red chili – 2-3
    • Coriander seeds – 1 teaspoon
    • Cumin seeds – 1 teaspoon
    • Tamarind – a small piece
    • Oil – 1 tablespoon


  • Wash the ladyfinger and pat them dry with a clean towel. Cut them into small pieces and keep aside.
  • Soak the tamarind in warm water for about 10 minutes. Squeeze the tamarind to extract the juice and discard the pulp.
  • In a pan, heat 2 tablespoons of oil and add the ladyfinger pieces. Fry them on medium heat until they turn slightly brown and crispy. Remove the ladyfinger from the pan and keep them aside.
  • In the same pan, add 1 tablespoon of oil and heat it. Add the mustard seeds, cumin seeds, and fenugreek seeds. When the seeds start to splutter, add the chopped onions and sauté until they turn translucent.
  • Add the chopped garlic, ginger, green chili, and curry leaves. Sauté for a minute until the raw smell of the garlic goes away
  • Add the chopped tomatoes and sauté until they turn soft and mushy.
  • Add the turmeric powder, red chili powder, coriander powder, garam masala powder, and salt. Mix well and cook for a minute.
  • Add the tamarind juice and bring it to a boil. Reduce the flame and let it simmer for 5-6 minutes.
  • In a separate pan, heat 1 tablespoon of oil and add the chopped onions, garlic, red chili, coriander seeds, cumin seeds, and tamarind. Fry them until they turn brown.
  • Add the grated coconut and fry for a minute. Let it cool down and grind it into a fine paste using a mixer or blender.
  • Add the ground coconut paste to the tamarind and spice mixture. Mix well and let it simmer for a few minutes.
  • Add the fried ladyfinger pieces and mix well. Let it simmer for a minute or two.
  • Garnish with chopped coriander leaves and serve hot with rice or roti.
  • Nuggekai Pulimunchi is a delicious and easy-to-make recipe that you can prepare at home. The combination of tangy tamarind, spicy chili, and coconut adds a unique flavor to this dish that is loved by all. You can adjust the amount of chili and tamarind according to your taste preference. This dish can also be made with other vegetables like eggplant, capsicum, or potato.
  • If you are a vegetarian, you can skip the use of fenugreek seeds as they are commonly used in non-vegetarian dishes. You can also use coconut oil instead of regular cooking oil to enhance the flavor of the dish.


Nuggekai Pulimunchi is a popular dish in Karnataka and is usually prepared during special occasions and festivals. It is a perfect combination of flavors and textures that is sure to impress your family and friends. So, give this recipe a try and enjoy the delicious flavors of this traditional Karnataka dish!

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