Description

Vendakkai Kara Kuzhambu is a tangy and spicy South Indian curry featuring tender ladies finger simmered in a flavorful tamarind-based gravy with a medley of spices. This traditional dish is a staple in Tamil Nadu cuisine, known for its depth of flavor and comforting warmth.

Ingredients

For the Vendakkai (Ladies Finger)

• 250 grams Vendakkai (Ladies Finger) (washed, dried completely, and cut into 1-inch pieces)
• 2 tablespoons Gingelly Oil (Sesame Oil) (for frying vendakkai)

For the Tamarind Extract

• Lemon sized ball Tamarind (soaked in 1.5 cups of hot water for 15 minutes and extract strained)

For the Masala Base

• 3 tablespoons Gingelly Oil (Sesame Oil)
• 1 teaspoon Mustard Seeds
• 1/4 teaspoon Fenugreek Seeds (Methi)
• 1/2 teaspoon Cumin Seeds (Jeera)
• 1 sprig Curry Leaves
• 10-12 Shallots (Small Onions) (finely chopped)
• 6-8 Garlic Cloves (crushed or finely chopped)
• 1 medium Tomato (finely chopped)
• 1/2 teaspoon Turmeric Powder
• 1-2 teaspoons Red Chili Powder (adjust to taste)
• 2 teaspoons Coriander Powder
• 1 teaspoon Sambhar Powder ((optional, for extra flavor))
• Salt (to taste)
• A small piece Jaggery (or a pinch of sugar) ((optional, to balance the tanginess))

Instructions

1. Heat 2 tablespoons of gingelly oil in a pan. Add the chopped vendakkai and fry on medium heat until they are lightly browned and the sliminess is gone. Remove from the pan and set aside.
2. In the same pan (or a separate heavy-bottomed pot), add the remaining 3 tablespoons of gingelly oil. Once the oil is hot, add mustard seeds, fenugreek seeds, and cumin seeds. Let them splutter.
3. Add the curry leaves and sauté for a few seconds.
4. Add the chopped shallots and sauté until they turn translucent.
5. Add the crushed garlic and sauté until the raw smell disappears.
6. Add the chopped tomato and cook until it becomes soft and mushy.
7. Reduce the heat to low and add turmeric powder, red chili powder, coriander powder, and sambhar powder (if using). Sauté the spice powders for about 30 seconds, being careful not to burn them.
8. Pour in the strained tamarind extract and mix well. Add salt to taste and the jaggery (if using).
9. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10-15 minutes, allowing the raw smell of tamarind to dissipate and the gravy to thicken slightly.
10. Add the fried vendakkai to the simmering gravy and mix gently.
11. Continue to simmer for another 5-7 minutes, uncovered, until the vendakkai is cooked through and the gravy has reached your desired consistency. The oil should start to separate on the sides.
12. Turn off the heat and let the kuzhambu rest for a few minutes before serving. This allows the flavors to meld.