Vendakkai Vathakuzhambu

IngredientsServings: 4

• 3 tbsp seasame oil
• 15 whole vendakai (okra) chopped into 2 inches
• 2 tsp salt ( as per taste)
• 1/4 tsp turmeric powder
• 2 cups tamarind juice
• pinch of asafoetida
• 1 sprig curry leaves
• 2 tsp sambhar powder or vathakuzhambu powder (store bought)
• 1 tsp powdered jaggery (optional)
• 1/4 tsp methi seeds
• 1/2 tsp methi powder (optional)

About

Instructions

• cut okra into 2 inch pieces
• soak tamarind and squeeze the juice (about 2 cups)
• in a pan, add 2 tbsp cooking oil and mustard seeds
• once mustard seeds have sputtered, add asafoetida, methi seeds and curry leaves
• add cut vendakai (okra) and saute until the okra are slightly crispy
• add tamarind water,turmeric powder, sambhar powder and salt
• cook until the kuzhambhu becomes gravy consistency
• add jaggery powder (optional) and mix well
• check and adjust salt if needed

Tips & Tricks

• fresh tamarind works better than tamarind paste.
• the more the kuzhambu simmers, the better it tastes
• small onion can be used instead of vendakai (okra)
• if the kuzhambu is too watery, then add a 1/2 tsp rice flour which is mixed with about 2 tbsp of water to the boiling kuzhambu and mix well
• use gingelly/sesame oil to get better taste

Step by Step Instructions

1. cut okra into 2 inches pieces

2. soak tamarind and squeeze the juice about 2 cups

3. in a pan, add 2 tbsp cooking oil and add mustard seeds once mustard seeds have sputtered, add asafoetida, methi seeds and curry leaves

4. add cut vendakai (okra) and saute until the okra are slightly crispy

5. add tamarind water,turmeric powder, sambhar powder, salt and cook until the kuzhambhu becomes gravy consistency

6. add methi powder (optional), jaggery powder (optional) and mix well

7. check and adjust salt if needed, spicy vatha kuzhambhu is ready to serve with hot rice!!!