Vendakkai Kuzhambu, Ladies Finger Curry

Recipe for vendakkai kuzhambu made with coconut paste and tamarind. Recipe with step by step pictures.

This variation of vendakkai puli kuzhambu is another gem from the kongunad region. A dry roasted masala paste of fried gram, chana dal, coconut and spices are ground and added to this tamarind based gravy.

Here is how to do vendakkai kuzhambu
Saute the vendakkai / ladies finger in a teaspoon of Indian sesame oil / gingely oil till golden. It will take about 7-8 minutes. Remove from heat and set aside to cool.

Soak the tamarind in a cup of water and squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Set aside.

Now we will make a masala paste. For that we will dry roast some ingredients.
Dry roast the rice until brown on a medium flame. Set aside to cool.

In the same pan, dry roast dry red chillies, chana dal and fried gram (dalia – pottukadalai) till golden. Set aside to cool.

Dry roast the coconut for a minute. Set aside to cool.

Add in all the dry roasted ingredients to a mixie and add in half a cup of water. Grind to a smooth paste. Set aside.

Now , we will make the curry.
Heat Indian sesame oil in a pan and add in the mustard seeds, curry leaves and asafoetida. Let the mustard seeds crackle. Add in the chopped small onions (Indian shallots),salt and slit green chillies.

Add in the tomatoes and saute everything for 5 minutes.

Once the tomatoes are juiced down, add in the tamarind pulp. Let it cook for 5 minutes.

Add in the ground masala paste.

Wash the mixie with half a cup of water and add back the washed masala water to the pan.

Add in the roasted ladies finger and a cup of water.

Cover the pan and simmer for 10 minutes. Stir once in a while so the bottom does not scorch.

Vendakkai kuzhambu is ready. Serve with rice.

Vendakkai Kuzhambu, Ladies Finger Curry

 

Save Print

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Recipe for vendakkai kuzhambu made with coconut paste and tamarind. Recipe with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: side dish

Cuisine: Tamilnadu

Serves: 4 servings

Ingredients

• 1 teaspoon Indian sesame oil / gingely oil (for sauteing ladies finger)
• 12 ladies finger, cut into half an inch pieces
• ½ inch piece tamarind
• 2 tablespoon Indian sesame oil / gingely oil
• ¼ teaspoon mustard seeds
• 1 sprig curry leaves
• a big pinch of asafoetida
• 10 small onions, Indian shallots (chopped)
• 1 teaspoon salt
• 3 green chillies, slit
• 1 tomato, chopped (preferably country tomato)

For the masala

• 1 tablespoon rice
• 1 tablespoon chana dal
• 1 tablespoon fried gram - pottukadalai
• 2 dried red chillies
• ⅓ cup fresh shredded coconut

Instructions

1. Saute the vendakkai / ladies finger in a teaspoon of Indian sesame oil / gingely oil till golden. It will take about 7-8 minutes. Remove from heat and set aside to cool.
2. Soak the tamarind in a cup of water and squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Set aside.
3. Now we will make a masala paste. For that we will dry roast some ingredients.
4. Dry roast the rice until brown on a medium flame. Set aside to cool. In the same pan, dry roast dry red chillies, chana dal and fried gram (dalia – pottukadalai) till golden. Set aside to cool. Dry roast the coconut for a minute. Set aside to cool.
5. Add in all the dry roasted ingredients to a mixie and add in half a cup of water. Grind to a smooth paste. Set aside.
6. Heat Indian sesame oil in a pan and add in the mustard seeds, curry leaves and asafoetida. Let the mustard seeds crackle. Add in the chopped small onions (Indian shallots),salt and slit green chillies.
7. Add in the tomatoes and saute everything for 5 minutes.
8. Once the tomatoes are juiced down, add in the tamarind pulp. Let it cook for 5 minutes.
9. Add in the ground masala paste.
10. Wash the mixie with half a cup of water and add back the washed masala water to the pan.
11. Add in the roasted ladies finger and a cup of water.
12. Cover the pan and simmer for 10 minutes. Stir once in a while so the bottom does not scorch.
13. Vendakkai kuzhambu is ready. Serve with rice.

3.5.3251