Okra/Ladiesfinger/Vendaka Kara kulzhambu

Name: Okra/Ladiesfinger/Vendaka Kara kulzhambu
Total time: 1800 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 300 g ladies finger; 2 tbspn oil; 1 onion (chopped); 1 tomato (chopped); 1 green chilli (slit); 10 cloves garlic; 5 tbspn gingely oil; 1/2 tsp fenugreek seeds; 1 tsp mustard seeds; 1/2 tsp urad dal; 2 spring curry leaves; 1 big onion; 2 tomato; 1 tsp cumin/jeera seeds; 1 tbspn red chilli powder; 1/2 tsp Turmeric powder; 2 tsp coriander powder; 2 tsp mixed masala powder/ kuzhambu podi; Lemon size tamarind; 2 cups water; 1 tsp Jaggery

Maria Emmanuel @me_2603

Chennai

#week2of5
This is my favorite curry for rice it's spicy and tangy flavours are lipsmacking. Any sidedish or just pappad tastes delicious with rice. It also tastes good for idli/dosai.

Maria Emmanuel @me_2603

Chennai

#week2of5
This is my favorite curry for rice it's spicy and tangy flavours are lipsmacking. Any sidedish or just pappad tastes delicious with rice. It also tastes good for idli/dosai.

Saved

Ingredients

30 minutes

8 servings

300 gladies finger
2 tbspnoil
1onion (chopped)
1tomato (chopped)
1green chilli (slit)
10 clovesgarlic
Tempering
5 tbspngingely oil
1/2 tspfenugreek seeds
1 tspmustard seeds
1/2 tspurad dal
2spring curry leaves
To grind
1big onion
2tomato
1 tspcumin/jeera seeds
Spices
1 tbspnred chilli powder
1/2 tspTurmeric powder
2 tspcoriander powder
2 tspmixed masala powder/ kuzhambu podi
To soak
Lemon size tamarind
2 cupswater
1 tspJaggery

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Steps

30 minutes

1

Soak tamarind in water. Take the ingredients to grind in a blender and make a paste.
2

Heat 2 tbspn oil in a pan, add ladiesfinger and roast for 5 minutes. Keep aside.
3

In the same pan heat gingely oil, add fenugreek seeds, mustard seeds and urad dal.
4

After mustard cracks add garlic, green chilli,curry leaves and onion. Saute till golden brown.
5

Next add tomatoes and stir till it's mushy and then add the ground paste. Saute till raw smell disappears.
6

Now add all the spices: turmeric, red chilli, coriander and mixed masala powders. Saute till oil separates from the sides.
7

Extract the tamarind pulp strain and add to the kulzhambu. Add salt, cover and cook for 10 minutes.
8

When it starts boiling add the ladies finger. Boil for 5 minutes and finally add jaggery. Mix well.

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Cooksnaps

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Maria Emmanuel @me_2603

on June 20, 2020 17:40

Chennai

A passionate home maker and homebaker. Love to cook with my heart and soul. Enjoy cooking for my family and trying new recipes.Love the aromas and flavors of food. Ardent food lover.Instagram: KreamTreatz_Chennai