Prep Time 5 mins
Cook Time 10 mins
Ladies finger (chopped into 1 inch size – Little finger sized)
Tamarind 1 gooseberry size (soaked in warm water and strained),
Tomato 1 chopped as big slices (optional);
Til oil 1-2 tbsp
Mustard seeds 1 tsp
fenugreek seeds 1/2 tsp
Hing (asafotedia) 1/2 tsp
Curry leaves a few
Green or dried red chili (whole) 3-4 Nos.
Powdered jaggery (Optional) 1 tsp
Sambar powder 1 tsp (Optional)
1. In a thick bottomed pan heat a generous dash of gingely/ til oil, to that add mustard seeds and once it crackles, add fenugreek seeds, hing, chilies & curry leaves. Saute them in slow flame for a minute. 2. Add the chopped Ladies finger & saute for around 5 minutes. Ensure it doesn’t burn, add little oil if needed.
3. Once Ladies finger is half cooked, add tamarind juice to it & mix it well. Add salt & turmeric powder & simmer it.
4. Add tomato if required. Let it cook for around 10 minutes. Once the raw smell of tamarind is completely gone, we may add sambar powder & little jaggery (optional).
* The other version is where you may add 1 spoon rice powder mixed with water ensuring no lumps are formed & add in the kuzambhu as a last step. This will instantly thicken the Kuzhambu.
Garnish with curry leaves & coriander leaves.
This simple and handy recipe goes well with hot, steaming rice & a dash of ghee/ Til oil.
It tastes best with Papads, potato fry or brinjal curry or a simple, healthy salad.