This gravy (kuzhambu) made with okra (vendaikai) and tamarind (puzhi) has a tangy flavor and is served with steamed rice.
Vendaikai Puzhi Kuzhambu
Course: KuzhambuCuisine: Indian, TamilDifficulty: Easy4
servings30
minutes40
minutesThis gravy (kuzhambu) made with okra (vendaikai) and tamarind (puzhi) has a tangy flavor and is served with steamed rice.
Ingredients
Okra (Vendaikai) – 8 to 10 Nos
Onion (medium size) – 1
Tomato fully riped (Slightly bigger size) – 1
Green Chillies – 2
Garlic flakes – 5 to 6
Tamarind – a big gooseberry size
Red Chili Powder – 1/2 teaspoon
Sambar Powder – 2 teaspoon
Turmeric Powder – 1/4 teaspoon
- “To grind:
Coconut gratings – 2 tablespoons
Cumin (Jeeragam) – 1 teaspoon
- For seasoning:
Oil -3 to 4 teaspoons
Mustard – 1/2 teaspoon
Bengal gram dhal – 1 teaspoon
Urad dhal – 1 teaspoon
Curry leaves – few
Salt – 1 teaspoon or as per taste
Directions
- Wash, wipe and cut okra into small rounds. Chop onion and tomato finely. Slit green chillies into two.
- Soak tamarind in a cup of water and extract the juice.
- Grind coconut and cumin to a fine paste.
- In a thick bottomed vessel put the oil. When it is hot add mustard.
- When it pops up add bengal gram dhal, urad dhal and fry till it become light brown.
- Then add chopped onion, slit green chillies and curry leaves and fry till onion become transparent.
- Add garlic and okra pieces and fry till the stickiness of okra disappears.
- Add tomato pieces along with turmeric and salt and fry for few more seconds.
- Then add red chilli powder along with coconut paste. Mix well.
- Add tamarind water and stir well. Add little more water and make it to a kuzhambu consistency.
- Finally add sambar powder and stir once again.
- Allow to boil for few minutes.