Vendakkai Kara Kuzhambu | Ladies Finger Kuzhambu

Vendakkai also known as Ladies Finger/Okra or Bhindi is a vegetable with lots of health benefits. This veggie is cooked in various ways in Indian cuisine and it tastes absolutely great! I have already posted a ladies finger poriyal and ladies finger pachadi. This kara kuzhambu is absolutely yum, the spicy and tangy taste just makes it so delicious!
We love all the kuzhambu made in our home and this is no different!

 VENDAKKAI KUZHAMBU
Preparation time 15 mins | Cooking time 30 mins | Serves 3-4

Ingredients

• Vendakkai - 250 gms
• Onion - 2 large
• Tomato - 2 large
• Coconut - 1/4 cup, chopped
• Cumin seeds - 1/2 tsp
• Coriander powder - 2 tbsp
• Red chilli powder - 1 tbsp
• Turmeric powder - 1/2 tsp
• Thick tamarind water - 1/3 cup
• Water - 3/4 cup
• Salt - to taste

To Temper

• Oil - 3 tbsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1/4 tsp
• Curry leaves - 1 sprig
• Hing - 3 pieces or a fat pinch

Here are some other kuzhambu varieties

• Pidi Karuai Kizhangu Kuzhambu
• Vendakkai Kuzhambu
• Kathrikai kulambu / Brinjal Curry
• Poondu Kuzhambu / Garlic Curry
• Murungakai Kuzhambu / Drumstick Curry
• Marunthu Kuzhambu
• Sundakkai Kara Kuzhambu
• Athalakkai Kara Kuzhambu

Method

1. Wash the vendakkai and chop them into 1 inch pieces. Add some oil in a kadai and fry these ladies finger in it until the stickiness goes away. Remove and set aside.

2. In the meantime, grind the onions and tomatoes and set aside. Also grind the coconut and cumin seeds and set aside. Extract tamarind juice and set aside.

3. In the same kadai, add the oil. Once the oil heats up, add the mustard seeds, urad dal, curry leaves and hing. Wait for it to splutter.

4. Add the ground paste of onion and tomato. Add salt and cook for nearly 5 minutes until it' cooked well and the oil starts separating. 

5. Now add the masalas, coriander powder, red chilli powder and turmeric powder. Mix well and cook for another 3 minutes.

6. Add the ground coconut paste and continue cooking.

7. Add the ladies finger and mix well with the curry. Add about 3/4 cup of water and continue cooking for about 10 minutes.

8. Add the thick tamarind water and mix well. Check for salt.

9. Cook for 5 more minutes until the curry thickens and the oil floats on top, then switch off.

Notes

1. If you ave time, use shallots instead of large onion for more taste. Do not grind the shallots.

2. Adjust the tamarind water depending on how tangy you want your kuzhambu to be.

3. You can also add a little bit of jaggery to balance the tang but we don't add it.

Until next time,

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