Thick tamarind based soupy gravy with fresh cuts of Okra. Just another traditional Kara Kuzhambu recipe with Vendakkai flavoured with coconut fennel paste.
Okra Kara Kuzhambu / Vendaikai Kaara Kuzhambu / Puli Kuzhambu / Tamarind Gravy / Kuzhambhu / Kulambu/ Ladys Finder Kuzhambu / Poricha Kara Kuzhambu
|1 no||Green chili|
|8 nos||Curry leaves|
|1/2 tsp||Cumin seeds|
|1/ 4 tsp||Turmeric powder|
|1 tsp||Red Chili powder|
|2 tbsp||Coriander powder|
|1 tsp||Sambar podi / Kuzhambu podi (optional)|
|1 1/2 tsp||Salt (or to taste)|
|1 marble size||Tamrind (soak in little water)|
|Ingredients – 2|
|1/2 cup||Fresh Grated Coconut|
|3/4 tsp||Fennel seeds|
Wash the Okra, trim the head and tail. Chop them into big chunks and keep aside. Soak the tamarind in water and squeeze out the juice and keep aside. Finely chop the Onions, crush the garlic and slit open the green chili. Make a thick paste by grinding all the ingredients in Table – 2 (Coconut+Fennel +water).
Heat oil in a suace pan, mustard, cumin seeds and some curry leaves. Sprinkle the asafoetida and add the chopped onion, okra, green chili and garlic. Fry them for few minutes and then add chopped tomatoes.
Keep sauteing for 3 to 4 minutes and then add turmeric powder, red chili powder, coriander powder, sambar podi, salt and sugar.
You got keep frying the onion mixture until the oil separates. This may take about 6-7 minutes over medium flame. Now add the reserved tamarind juice.
Add about a cup of water, cover with a lid and cook for 10 minutes over medium heat.
Meanwhile you can grind the fresh coconut and fennel seeds with little water to a thin paste consistency.
By then the gravy might have cooked well with the oil separating on the top. Add the coconut paste and give it a quick stir.
Simmer for 5 minutes over low flame or until the gravy thickens. Switch off and serve with rice and pappadams.
3- 4 Adult servings.