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Vendakkai Kara Kuzhambu

hotel style kara kuzhambu
5 from 4 votes
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Course: Kuzhambu
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Ladies Finger - 10 - 12 depending on the size of ladies finger
  • Small onion - 20 + 3
  • Tomato - 1 big chopped
  • Turmeric powder - pinch
  • Tamarind - 1 small lemon sized ball or around 3 tbsp heaped tamarind paste
  • chilli powder or sambar powder - 2 tsp
  • Jaggery - 1 tbsp
  • Salt - to taste

To temper:

  • Sesame Oil - 2 tablespoon + 2 tsp
  • Mustard seeds - 1/2 tsp
  • Fenugreek - 1/4 tsp
  • Curry leaves - few

To grind:

  • Coconut grated - 1/4 cup heaped
  • Cumin seeds - 1/2 tsp
  • Fennel seeds - 1 tsp
  • Coriander seeds - 1/2 tbsp
  • fenugreek seeds - 1/8 tsp
  • Pepper - 1/4 tsp
  • red chilli - 3
  • Tomato - 2 tbsp
  • Small Onion - 3

Instructions

  • Add 3 cups of water to 3 heaped tablespoon of tamarind paste and mix well
  • In a pan add 1 teaspoon of sesame oil and add fenugreek seeds, pepper, coriander seeds, red chilli, and fennel seeds, saute till they turn aromatic and slightly change color
  • Add cumin seeds, onion, and tomato and saute till tomato turn slightly mushy for about 1 minute
  • Simmer the stove and add coconut and salt; mix well and turn off the stove
  • Finally, add chilli powder and mix well
  • Transfer everything to a plate and let it cool down
  • Add little water and grind after everything is cool
  • Add oil to a wide pan. When the oil is hot add 'to temper' ingredients and lets them splutter
  • Furthermore, add onion and sauté till the onion is translucent
  • Add tomato and ladies finger and saute well
  • Furthermore, add turmeric powder and a little salt and cook till tomatoes turn mushy and ladies finger stickiness is gone
  • Add tamarind water and boil for 10 minutes
  • Furthermore, add 1 cup of water and boil for 5 minutes
  • Add the ground paste and little water; cook for 10 minutes
  • Add jaggery and 1 teaspoon sesame oil and cook for 10 more minutes

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Notes

  1. Brinjal, drumstick, etc. can be used instead of ladies finger
  2. Adjust the Kuzhambu consistency according to your desire
  3. Jaggery is optional but gives a nice flavor
  4. The color of the kuzhambu depends on the chilli and chilli powder you use
  5. If you don't have tamarind paste, soak small lemon sized tamarind in hot water and extract juice
  6. You can use sambar powder instead of chilli powder
  7. You can use regular big onion instead of shallots 
  8. If you are using tangy tomatoes adjust the tamarind accordingly 
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