Vendakkai kara kuzhambu is one of our very frequent gravies, easy to prepare and delicious. Just another traditional Kara Kuzhambu recipe with Vendakkai flavored with coconut fennel paste. Vendakkai is a popular healthy food due to its high fiber, vitamin C, and folate content. Vendakkai/Okra is also known for being high in antioxidants and is also often eaten as part of a weight loss diet since it is both fat-free and cholesterol-free.
- 10 nos – Ladies finger / vendakkai (chopped)
- 7 nos – Sambar onion (chopped finely)
- 1 no – Tomato (chopped finely)
- 2 clove – Garlic (chopped)
- 1 no – Green chilly (slit open)
- 1/4 tsp – Turmeric powder
- 1 1/2 tsp - Red chilli powder
- 2 tsp – Coriander powder
- 1 no – Tamarind (blueberry size)
- Salt as needed
- Water as needed
- 2 tbsp – Coconut grated
- 1 tsp – Fennel seeds (sombu)
- 1 1/2 tbsp – Oil
- 1/4 tsp – Mustard seeds
- 1/4 tsp – Split black gram
- 4 or 5 nos – Curry leaves
- Heat a tsp oil in a pan, add chopped ladies finger and fry for few minutes, set aside.
- Grind items given for grinding to a smooth paste. Set aside. Soak tamarind in warm water for few mins and set aside.
- Heat oil in a pan, season with items given for seasoning. Add onion, garlic and green chilly along with required salt and saute until golden brown.
- Add tomatoes saute till it is massy. Then add all powder masala and saute until raw smell goes. Now add sauteed ladies finger and mix well.
- Add tamarind juice and water (desired consistency) allow them to cook for 5 to 7 mins. Finally add ground paste and mix everything well. Allow the gravy to cook for another 5 minutes. Serve hot with white rice and appalam/papad.
- You can always substitute vendakkai with brinjal or drumstick.