Thengai Sadam, Vendaikkai Puli Kuzhambu and Vadagam

Ingredients

• 250 g Okra (Washed, dried, and cut into 1-inch pieces)
• 4 tbsp Gingelly Oil (Also known as Indian sesame oil)
• 2 tbsp Tamarind Paste (To be diluted in water)
• 150 g Sambar Onions (Peeled, about 1 cup)
• 1 medium Tomato (Finely chopped)
• 8 pcs Garlic Cloves (Lightly crushed)
• 1 tsp Mustard Seeds
• 0.5 tsp Fenugreek Seeds
• 2.5 tbsp Sambar Powder (Adjust to taste)
• 0.5 tsp Turmeric Powder
• 0.25 tsp Asafoetida
• 10 pcs Curry Leaves
• 0.5 tsp Jaggery (Powdered)
• 1.25 tsp Salt (Or to taste)
• 2 cup Water (Use warm water for tamarind)

Instructions

1. 1

   Preparation: Wash the okra thoroughly and pat completely dry with a cloth to prevent sliminess. Cut them into 1-inch pieces. In a bowl, dilute the tamarind paste in 1.5 cups of warm water and set aside. Peel the sambar onions and lightly crush the garlic cloves.

2. 2

   Sauté Okra: Heat 2 tablespoons of gingelly oil in a heavy-bottomed pan or kadai over medium heat. Add the chopped okra and sauté for 8-10 minutes, stirring occasionally, until they are no longer slimy and have light brown spots. Remove the sautéed okra and set aside.

3. 3

   Tempering and Sautéing Aromatics: In the same pan, add the remaining 2 tablespoons of oil. Once hot, add the mustard seeds. When they begin to splutter, add the fenugreek seeds and sauté for 10-15 seconds until fragrant. Immediately add the curry leaves, asafoetida, crushed garlic, and peeled sambar onions. Sauté for 3-4 minutes until the onions turn soft and translucent.

4. 4

   Build the Gravy Base: Add the finely chopped tomato and cook for 4-5 minutes until it turns soft and mushy. Lower the heat, add the turmeric powder and sambar powder. Stir continuously for one minute until the raw aroma of the spices disappears.

5. 5

   Simmer the Kuzhambu: Pour the prepared tamarind water into the pan. Add salt, powdered jaggery, and the remaining 0.5 cup of water. Stir well and bring the mixture to a vigorous boil. Let it boil for about 5 minutes to cook the tamarind.

6. 6

   Combine and Finish: Add the sautéed okra to the boiling gravy. Mix gently, reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes. The gravy will thicken, and you will see a layer of oil separating on the surface, which indicates it's perfectly cooked. Check the seasoning and adjust if necessary.

Ingredients

• 500 g Shallots (Peeled, also known as chinna vengayam)
• 100 g Garlic (Peeled)
• 2 tbsp Mustard Seeds
• 2 tbsp Urad Dal
• 2 tbsp Chana Dal
• 1 tbsp Cumin Seeds
• 1 tsp Fenugreek Seeds
• 0.5 cup Curry Leaves (Fresh, washed and thoroughly patted dry)
• 1 tbsp Turmeric Powder
• 1 tsp Asafoetida (Also known as hing)
• 2 tbsp Rock Salt (Preferred for preservation, can be substituted with sea salt)
• 0.25 cup Castor Oil (Essential for authentic flavor and preservation)

Instructions

1. 1

   Prepare Aromatics (15 minutes)

   • In a food processor or using a mortar and pestle, coarsely crush the peeled shallots and garlic. Avoid making a fine paste; a chunky, uneven texture is crucial for the final product.
   • Ensure the curry leaves are completely dry before use. If freshly washed, pat them dry with a towel and let them air dry for an hour.
2. 2

   Mix Ingredients (10 minutes)

   • In a large, wide, non-reactive bowl (glass or stainless steel), combine the crushed shallots and garlic.
   • Add all the dry ingredients: mustard seeds, urad dal, chana dal, cumin seeds, fenugreek seeds, dry curry leaves, turmeric powder, asafoetida, and rock salt.
   • Pour in the castor oil. Using your hands, mix everything thoroughly until every ingredient is well-coated with oil and spices. The mixture should be homogenous.
3. 3

   Initial Sun-Drying (3 Days)

   • Spread the mixture evenly on a large tray or a clean cotton cloth. The layer should be relatively thin to promote even drying.
   • Cover the tray with a fine net or muslin cloth to protect it from dust, insects, and birds.
   • Place it in direct, strong sunlight for the entire day (at least 6-8 hours).