Chennai Kara Kulambu (vendakkai kara kulambu)

Okra / vendakkai  in tamarind curry.

Ingredients:

Okra - 150 gm (20 numbers)

Onion - 1

Tomato - 1

curry leaves - 1 sprig

Garlic - 1
Tamarind - 1 lemon size
Red chilli powder - 1 tsp
Coriander powder - 3 tsp
Turmeric powder - 1 tsp

Cumin powder - 1/2 tsp
water - 3 cups
salt - 2 tsp (to taste)

To temper:
Mustard - 1 tsp
Fenugreek seeds- 1/2 tsp
Sesame oil - 2 tbsp
Asafoetida - 1 pinch

Method:

Wash the okra and wipe well using a clean kitchen towel. Let it dry in air while we prepare the other items. Remove the top and bottom of okra. Cut the okra into 2 inch pieces slantingly or in straight pieces.

Chop onion, tomato and keep separately.

Soak the tamarind in hot water and extract the juice thrice with 2-3 cups of water. 
Add the chilly powder, coriander powder, turmeric powder, cumin powder, salt to the tamarind extract . Keep aside.

In a kulambu vessel, heat 2 tbsp sesame oil.

Add mustard seeds.
Once the mustard starts popping add fenugreek seeds. Once fenugreek starts turning red, add the chopped onion, curry leaves and asafoetida.

Then add the okra pieces and stir fry till they turn slightly crispy (almost cooked). Add the chopped tomato and cook till tomato is mushy.

Add the tamarind mixture, garlic and bring it to a boil. Cook for 10 mins and switch off.

Vendakkai puli kuzhambu is ready!

Serving suggestions:

Serve hot with rice, appalam, greens, vegetable side dish or omelet.
Tastes good with chapati / dosa too.