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A classic Tamil curry where tender okra is simmered in a tangy tamarind gravy, spiced with sambar powder. This flavorful kuzhambu is a perfect comfort food, best enjoyed with hot steamed rice.
For 4 servings
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.
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.
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.
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.
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.
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.
A classic Tamil curry where tender okra is simmered in a tangy tamarind gravy, spiced with sambar powder. This flavorful kuzhambu is a perfect comfort food, best enjoyed with hot steamed rice.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 227.11 calories per serving with 3.67g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Serve: Let the kuzhambu rest for at least 15 minutes before serving. It tastes best served hot with steamed rice, appalam (papad), and a vegetable stir-fry (poriyal).
Replace okra with other vegetables like drumsticks (murungakkai), eggplant (brinjal), or sun-dried berries (manathakkali vathal) for a different flavor profile.
For a richer, creamier gravy, add 1/4 cup of thin coconut milk during the last 5 minutes of simmering. Do not let it boil vigorously after adding the coconut milk.
Add 2-3 tablespoons of cooked toor dal along with the tamarind water to give the kuzhambu more body and protein.
Okra is an excellent source of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness, supporting weight management.
Tamarind, tomatoes, and various spices like turmeric are rich in antioxidants. These compounds help combat oxidative stress and inflammation in the body.
The combination of tamarind, asafoetida, and fenugreek seeds in this recipe is traditionally known to stimulate digestion and alleviate common digestive issues.
The key is to ensure the okra is completely dry before you chop it. Wash it and pat it dry with a kitchen towel, or let it air dry for a while. Sautéing it in oil separately before adding it to the gravy also helps remove any residual sliminess.
Yes, you can. Sambar onions (pearl onions) add a unique, slightly sweet flavor. If you don't have them, you can use one medium-sized red onion, thinly sliced.
Yes, it is quite healthy. Okra is a great source of fiber, vitamins, and minerals. The spices used, like turmeric and fenugreek, have anti-inflammatory properties. Using gingelly oil provides healthy fats. It's a well-balanced, plant-based dish.
One serving of this kuzhambu contains approximately 220-240 calories, primarily from the oil and vegetables. This does not include rice or any side dishes.
You can store Vendaikkai Puli Kuzhambu in an airtight container in the refrigerator for up to 3 days. The flavor often improves the next day. Reheat it gently on the stovetop before serving.
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