How to Diet Tasty Avarakai-Vendakai Mendhi Kuzhambu

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How to Diet Tasty Avarakai-Vendakai Mendhi Kuzhambu Delicious, fresh and tasty.

Avarakai-Vendakai Mendhi Kuzhambu. Avarakai-Vendakai Mendhi Kuzhambu Avarakai- Vendakai Mendhi Kuzhambu , Broad beans and Okra stir fried in sesame oil with Indian Spices cooked in Tangy tamarind based concoction. The Goodness of the vegetables and the tangy tamarind and Fenugreek seed's flavors is a marriage made in heaven indeed. Easy Avarakai Vendakai kara kulambu in Tamil/kuzhambu varieties in Tamil with English subtitles. மண்டி/ Vendakkai Mandi Chettinad Special recipe in tamil eng sub . eng sub- Vathal .

You can cook Avarakai-Vendakai Mendhi Kuzhambu using 15 ingredients and 11 steps. Here is how you cook it.

Ingredients of Avarakai-Vendakai Mendhi Kuzhambu

Prepare 6 of broad beans Avarakai or.
You need 6 of okra Vendakai or.
Prepare 5 - 6 of curry leaves.
You need 3 of green chillies.
You need 1/4 tsp of turmeric powder.
You need 1 tsp of chilly red powder.
You need 3 - 4 tbsps of of Kuzhambu Powder(see note).
It’s of sea salt.
You need 5 - 6 tbsps of sesame seed oil or nalla ennai.
You need 1 tsp of mustard seeds or kadugu.
You need 2 tbsps of fenugreek seeds methi of or or mendhyam.
You need 1 tsp of channa dal or kadalai paruppu.
Prepare 1 tsp of urad dal split white or udaicha ullundhu.
You need 1 of asafoetida perungayam compounded or katti.
It’s of tamarind gooseberry soaked in the size of a small or amla.

Avarakai-Vendakai Mendhi Kuzhambu step by step

Wash and de-stem the avarakai / broad beans. Make a small cut at both ends of the avarakai and pull it down, this way youll be able to pull out its fibre and cut them into medium sized oblong pieces..
Similarly, chop of the nosey region of the vendakai / okra and chop into medium sized pieces..
Chop the green chillies and de stem the curry leaves from its twig..
Now take the tamarind and soak them in lukewarm water, add about 100 ml of luke warm water to it..
After 10 minutes of soaking, the tamarind will turn soft. With the help of your hand squeeze the tamarind and take out its extract. Transfer this extract to another cup. Again add water to the tamarind and squeeze it again. This process can be done twice or thrice to a small gooseberry sized soaked tamarind. Keep the extract aside. Throw away the left over tamarind.This will yield about 200 - 250 ml of extract. You can add another 100-150 ml of water to the extract. Otherwise the kuzhambu w….
Now take a heavy bottomed wok / kadaai, on medium heat, add all the ingredients mentioned under "Tempering". Saute this until the dals and fenugreek seeds(Methi / mendhyam) turn golden brown and the asafoetida should get roasted..
Now add the green chillies,curry leaves and the vegetables. Saute them until both the vegetables turn soft and tender. Do this in medium heat / flame only..
Now pour the tamarind extract and stir, while doing this keep the flame / heat in low, because when you add any liquid on hot oil, it tends to sizzle and itll splutter on you. So care must be taken while adding the extract..
Increase the heat to high, and stir. Allow this to boil for about 5 minutes, once the concoction boils vigorously add all the Powder ingredients and stir. (Add salt according to your taste. Salt is the only ingredient which I never mention in measurements because the taste differs from person to person. Add salt wisely and in moderation.).
Let this boil for about 8-10 minutes in medium heat. After about 10 minutes check if the kuzhambu has thickened. Take the ladle and pour it and see. If you feel the consistency is too runny, take a small cup, add a tbsp or two of rice flour and mix it with water(about 3 tbsps should do). It should be like a paste. Pour this paste into the kuzhambu and stir. Within seconds the kuzhambu will thicken to your desired consistency. Kuzhambu should always be in aqueous consistency, i.e. it should….
Once this thickens, take it off the heat and serve it hot with plain rice..