I wanted to post this kara kuzhambu long back, but somehow I thought already I have posted it. One of my reader texted me last week and asked about vendaikkai kara kuzhambu and I just said it's there :-) She only told me that this recipe is not in my blog. Thank you Geetha for following my page as well to made me to post this recipe :-) The next day I went to the store and I bought fresh ladies fingers. My mom used to make this recipe and adding grated coconut and fennel seeds is my version. and I just love that flavour :-) Adding grounded coconut paste is an optional but I could say to try this and sure you all will love it!
INGREDIENTS:
Vendaikkai / Okra - 10 to 15
Tamarind - 1 small lemon sized
Onion - 1 finely chopped
Tomato - 1 finely chopped
Sambar powder - 2 tsp
Turmeric powder - 1/4 tsp
Gingelly oil - 1 tsp
Salt - to taste
To grind:
Grated coconut - 4 tsp
Fennel seeds - 3/4 tsp
To temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Fenugreek seeds - 1/2 tsp
Asafoetida / Hing - 2 pinches
Curry leaves - few
HOW TO MAKE:
Wash ladies finger and wipe it with cleaned dry cloth. Cut the edges and cut into small pieces. Soak tamarind in a cup of water for 20 mins.
Heat oil in a kadai / pan splutter mustard seeds and add fenugreek seeds. Add curry leaves and asafoetida. Add chopped onions and fry until it turn into transparent. Add chopped ladies fingers.
Fry well until the stickiness removed from the vendaikkai. Fry well at the same time let the vendaikkai stays in fresh green color and not to burnt. Add chopped tomatoes.
Add sambar powder and turmeric powder. Blend well.
Make two cups of tamarind juice and add in the vegetable. Allow to boil and let the vendaikkai get cooked.
Meanwhile in a mixie / blender grind grated coconut and fennel seeds by adding little water. Make a fine paste of it.
Once the vendaikkai cooked add the grounded paste and mix well. Allow to boil. Add needed salt.
In sometime the kuzhambu will become thick gravy and you can make it watery or thick as you per needed consistency. The kara kuzhambu supposed to be thick and not watery. Turn off the stove and add a tsp of gingelly oil.
Serve Kara kuzhambu with steamed rice and any poriyal. Kootu /Appalam / Papad is the great combo for this kuzhambu.
TIPS:
Add tsp of jaggery to get thickness and the taste also will be very good.
Coconut paste is an optional and I love that flavour of fennel seeds and coconut hence I added.
Gingelly oil gives an extra flavour and taste to this kara kuzhambu and also its good for health.
Follow the same method by using sweet potato, arbi, murungaikkai and pumpkin.
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