Vendaikai Puzhi Kuzhambu

Directions

• Wash and wipe the okra before cutting them into 2-inch long pieces.
• Soak the tamarind in a cup of water and extract the juice.
• Grind coconut and cumin into a fine paste.
• In a kadai, heat one tablespoon of oil and add the okra pieces. Fry them until the stickiness disappears and light brown spots appear. Remove the fried okra and set them aside.
• In the same kadai, add the remaining oil. When it is hot, add mustard seeds. Once they start popping, add bengal gram dhal, fenugreek seeds, asafoetida, and red chillies. Fry them until they become light brown.
• Next, add curry leaves and onion, and fry until the onion becomes transparent.
• Add garlic and fry for a while.
• Introduce the tomato pieces along with a pinch of salt and fry until they are well mashed.
• Now, incorporate sambar powder and turmeric powder along with the required amount of salt. Mix everything well.
• Pour in the tamarind water and stir thoroughly. Add a little more water if needed to achieve a kuzhambu (gravy) consistency.
• Include the fried okra pieces and stir once again. Close the kadai with a lid and let it come to a boil.
• Finally, add the coconut paste and mix it well. Allow the mixture to boil again and then remove it from heat.
• Your delicious and flavorful okra kuzhambu is now ready to be served and savored with rice or any Indian bread. Enjoy!