Vendakkai Kuzhambu with Tomato base is yet another yummy South Indian style gravy preparation that you can serve as an accompaniment for Rice or Idli or Dosas.
I have already posted a recipe on Vendakkai Kara Kuzhambu that I learnt from my Grandmother. It is prepared with ladies finger and tamarind extract. However, this one largely uses tomato and very little tamarind. This Kuzhambu is tomato and coconut based and is very easy to prepare. I learnt this from my cousin sister. Addition of jeera or seeragam or cumin seeds lends a wonderful flavor to this Kuzhambu. Vendakkai or Ladies Finger being a favorite veggie of my family, I either make a dry sauté or Sambar or Kuzhambu or Kootu. And each time I prepare Ladies Finger, I try to tweak and incorporate slight changes to make this veggie more interesting. This recipe of Vendakkai Kuzhambu is one of the many ways I prepare Vendakkai Kuzhambu and I serve it either with Rice or Idlis. If paired with Rice, I make any simple sautéed veggie or kootu (vegetable with dal) as a side dish or just serve it along with appalams. With this yummy Vendakkai Kuzhambu, hot steamed rice and appalam or any veggie, a hearty meal is ready to be relished.
Vendakkai or Ladies Finger – 15-20
Onion – 1 medium sized
Curry leaves – few
Salt to taste
Water as needed (around 2 ½ to 3½ cups)
Tomato – 3 medium sized
Coconut – ¼ of a coconut
Tamarind – 1 small lemon sized (loosely packed)
Jeera or seeragam or cumin seeds – 1 tsp
Red chilli powder – 1 ½ tsps
Turmeric powder – ½ tsp
Oil – 4 tsps
Mustard seeds – ¾ tsp
Prep time – 15 mins
Cook time – 20 mins
Total time – 35 mins
- Grind all the ingredients listed under ‘To grind’ to a fine paste using water as needed.
- Slice the onion thinly and chop the ladies finger into 1” pieces.
- Heat oil in a pan, add mustard seeds to it and let them splutter. Add the curry leaves and sliced onions.
- Saute the onions until translucent.
- Add the chopped ladies finger and sauté until the stickiness of the ladies finger goes off. Add salt to taste.
- Add the ground paste and cook well until the ladies finger is coated with the ground masala.
- Add around 2 ½ cups of water and cook until oil separates.
- Once the oil starts separating, kuzhambu is ready to be served.
Serve this yummy and easy Vendakkai Kuzhambu with Rice and Appalam or any sautéed vegetable or Kootu. This Kuzhambu is also tasty to be served as an accompaniment with Idlis or Dosa or Upma and even Chapathis.