This is one of the traditional kuzhambu varieties served in the south Indian homes.the recipe is different in every home according to their unique taste. We are ardent fans of this pulikuzhambu made with vendaikkai/ladysfinger vegetable in the tamarind base.
Ingredients:
Okra/lady's finger veggie quarter kg.
Tamarind a medium size lemon
Bellary onion/shallots finely chopped one tablespoon
Curry leaves 10 nos
Apple tomato half finely chopped
Turmeric one spoon
Sambar powder two spoons
Salt to taste
Sesame oil quarter cup
Asafoetida one pinch
Jaggery a gooseberry size
Fenugreek powder (roasted) half spoon
Cilantro leaves chopped half cup
Adequate water.
Procedure:
Soak tamarind in a cup of water for half an hour.
Wash the lady's fingers and wipe with dry cloth.
Allow to dry for ten minutes.
Chop them into small pieces.
Heat the frying pan with sesame oil.
add mustard seeds. When it starts to crackle, add onion and curry leaves.
Add lady's fingers pieces and give a good stir until the veggie fried and shrink
Sprinkle little asafoetida and half spoon of roasted fenugreek powder.
Add turmeric powder and sambar powder,
Let the flame be low level.
Add tomato dices and give a quick stir.
Pour tamarind extract.
Followed by the required salt and jaggery.
Bring to boil till the gravy texture reached.
Add cilantro leaves. Switch off the flame.
A delicious gravy is ready to have with hot steamed rice and a spoon of sesame oil.
Ingredients:
Okra/lady's finger veggie quarter kg.
Tamarind a medium size lemon
Bellary onion/shallots finely chopped one tablespoon
Curry leaves 10 nos
Apple tomato half finely chopped
Turmeric one spoon
Sambar powder two spoons
Salt to taste
Sesame oil quarter cup
Asafoetida one pinch
Jaggery a gooseberry size
Fenugreek powder (roasted) half spoon
Cilantro leaves chopped half cup
Adequate water.
Procedure:
Soak tamarind in a cup of water for half an hour.
Wash the lady's fingers and wipe with dry cloth.
Allow to dry for ten minutes.
Chop them into small pieces.
Heat the frying pan with sesame oil.
add mustard seeds. When it starts to crackle, add onion and curry leaves.
Add lady's fingers pieces and give a good stir until the veggie fried and shrink
Sprinkle little asafoetida and half spoon of roasted fenugreek powder.
Add turmeric powder and sambar powder,
Let the flame be low level.
Add tomato dices and give a quick stir.
Pour tamarind extract.
Followed by the required salt and jaggery.
Bring to boil till the gravy texture reached.
Add cilantro leaves. Switch off the flame.
A delicious gravy is ready to have with hot steamed rice and a spoon of sesame oil.
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