Vendakkai Vatha Kuzhambu
A traditional Tamil dish featuring okra cooked in a tangy tamarind sauce with a blend of spices, perfect for serving with rice.
Ingredients
- 8 units Okra (Use 8-10 okra pods)
- 2 teaspoons Sambar powder
- 0.25 teaspoon Red chilli powder
- 0.5 teaspoon Black crushed pepper
- 0.5 teaspoon Cumin powder
- 2 teaspoons Salt
- 0.5 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Fenugreek seeds
- 0.5 unit Jaggery (Small piece of jaggery)
- 3 tablespoons Sesame oil
- 1 sprig Curry leaves
- 1.5 teaspoons Tamarind paste
- 1 cup Water (Adjust as needed for desired consistency)
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Instructions
- 1In a pan, heat sesame oil over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds. Allow them to crackle and release their aroma. Add curry leaves and stir well.
- 2Add the cut okra to the pan and sauté for 2-3 minutes until they begin to soften. Stir in sambar powder, red chilli powder, black crushed pepper, cumin powder, and salt. Mix well to coat the okra with spices.
- 3Add tamarind paste and water to the pan. Stir to combine, then add a small piece of jaggery. Allow the mixture to come to a boil, then reduce the heat and let it simmer until the sauce thickens.
- 4Once the vathakuzhambu has thickened to your liking, remove it from the heat. Serve hot with rice.
