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A classic Tamil curry featuring tender okra simmered in a tangy tamarind sauce with aromatic spices. This flavorful kuzhambu is a perfect comfort food, best enjoyed with hot steamed rice and a dollop of ghee.
For 4 servings
Prepare the ingredients. Wash the okra and pat it completely dry with a kitchen towel before chopping into 1-inch pieces. This is crucial to prevent sliminess. Dissolve the tamarind paste in 1 cup of warm water and set aside. Finely chop the onion and tomato, and crush the garlic cloves.
In a heavy-bottomed pan or kadai, heat 2 tablespoons of sesame oil over medium heat. Add the chopped okra and sauté for 8-10 minutes, stirring occasionally. Cook until the sticky texture disappears and the edges turn light brown. Remove the sautéed okra from the pan and set it aside.
In the same pan, heat the remaining 2 tablespoons of sesame oil. Once hot, add the mustard seeds and allow them to splutter completely. Then, add the fenugreek seeds, urad dal, broken dry red chilies, and asafoetida. Sauté for about 30 seconds until the dal turns golden brown and the spices are fragrant.
Add the curry leaves, chopped onion, and crushed garlic to the pan. Sauté for 3-4 minutes until the onions become soft and translucent.
Add the chopped tomato and cook for another 4-5 minutes, stirring occasionally, until it becomes soft and mushy, and oil starts to separate from the mixture.
Reduce the heat to low. Add the turmeric powder, sambar powder, and red chili powder. Stir continuously for 1 minute until the raw smell of the spices is gone.
A classic Tamil curry featuring tender okra simmered in a tangy tamarind sauce with aromatic spices. This flavorful kuzhambu is a perfect comfort food, best enjoyed with hot steamed rice and a dollop of ghee.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 223.37 calories per serving with 3.46g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Pour in the prepared tamarind water and an additional 1.5 cups of plain water. Add the salt and powdered jaggery. Stir well to combine everything and bring the mixture to a rolling boil over medium-high heat.
Once boiling, add the sautéed okra to the gravy. Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes. The kuzhambu will thicken slightly, and you will see a layer of oil floating on top, indicating it's cooked perfectly.
Turn off the heat. Let the kuzhambu rest, covered, for at least 15-20 minutes to allow the flavors to meld and deepen. Serve hot with steamed rice, papad, and a side of vegetable stir-fry (poriyal).
You can make this kuzhambu with other vegetables like brinjal (eggplant), drumsticks, or yellow pumpkin. Sauté them similarly to the okra before adding to the gravy.
For a heartier meal, add a handful of cooked chickpeas, black-eyed peas, or sun-dried berries (manathakkali vathal) along with the okra.
For a richer, milder version, add 2-3 tablespoons of coconut milk or a paste of freshly ground coconut towards the end of the cooking process. Do not boil after adding coconut milk.
Okra is an excellent source of soluble and insoluble fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Tamarind is a natural laxative, and spices like fenugreek and asafoetida are traditionally used in South Indian cuisine to improve digestion and prevent bloating.
The presence of turmeric, which contains the active compound curcumin, along with antioxidants from tamarind and tomatoes, gives this dish potent anti-inflammatory benefits.
This kuzhambu is rich in antioxidants from tomatoes (lycopene), tamarind, and various spices, which help protect the body against damage from free radicals.
There are two key steps: First, wash and thoroughly dry the okra before chopping. Any moisture will increase sliminess. Second, sauté the chopped okra in oil over medium heat until the sticky substance disappears and the pieces are lightly browned before adding them to the gravy.
Yes, it is a relatively healthy dish. Okra is rich in fiber, vitamins, and minerals. The use of traditional spices like turmeric and fenugreek offers anti-inflammatory and digestive benefits. Using sesame oil in moderation provides healthy fats. It's a well-balanced, plant-based meal when served with rice.
One serving (approximately 1 cup or 280g) of Vendakkai Puli Kuzhambu contains around 180-220 calories. The exact count can vary based on the amount of oil used and the specific ingredients.
Absolutely. For a 'no onion, no garlic' version, simply skip those ingredients. The kuzhambu will still be flavorful due to the tamarind and spice powders. You can increase the amount of asafoetida slightly to enhance the flavor.
Vendakkai Puli Kuzhambu stores well in an airtight container in the refrigerator for up to 3 days. The flavors often become more intense the next day. Reheat gently on the stovetop or in the microwave before serving.
It is traditionally served with hot steamed rice. Accompaniments like roasted papad (appalam), a simple vegetable stir-fry (poriyal), or a dollop of ghee or plain yogurt complement the tangy and spicy flavors perfectly.
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