Vendakkai Vatha Kozhambu
Ingredients
To temper
Spice Powders
Instructions
  1. Keep all the ingredients ready before you begin
  2. Soak 1 Lemon Size Tamarind in hot water for 20 minutes
  3. Heat 2-3 tbsp. sesame oil in a large kadai
  4. Add 1 tsp mustard seeds. Once it begins to splutter, add 1 tbsp toor dhal and 1/4 tsp fenugreek seeds
  5. Let it temper in oil till they turn golden brown like this.
  6. Now add chopped okra/ vendakkai
  7. Sauté for 3-4 minutes.
  8. Now filter the tamarind extract and add to the kadai. Mix well. Let it come to boil.
  9. Now add 1 tbsp. Sambar powder, 1/4 tsp turmeric powder, 1 tsp chili powder, 2 pinch hing and Salt to Taste. Mix well. Taste for salt and adjust accordingly.
  10. Let the gravy simmer for 10 minutes. Stir occasionally
  11. In meanwhile, lets prepare rice flour slurry.
  12. Make a paste of 1 tbsp rice flour and 4 tbsp water.
  13. Add this paste to the gravy. Mix well and let it simmer.
  14. After 5 minutes, turn off flame. Vendakkai Vatha Kozhambu is ready!
  15. My mother’s trick is to add 1-2 tsp sesame oil now. It will give a nice flavor and shine for the kozhambu.
Recipe Notes

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