Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, avarakai-vendakai mendhi kuzhambu. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Avarakai-Vendakai Mendhi Kuzhambu is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Avarakai-Vendakai Mendhi Kuzhambu is something which I’ve loved my entire life.

Welcome to secret of samayal.easy Avarakai Vendakai kara kulambu in Tamil/kuzhambu varieties in tamil.in this video I have shown how to make a broad beans. 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.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook avarakai-vendakai mendhi kuzhambu using 15 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Avarakai-Vendakai Mendhi Kuzhambu:

1. Make ready 6 broad beans Avarakai or
2. Take 6 okra Vendakai or
3. Prepare 5 - 6 curry leaves
4. Take 3 green chillies
5. Take 1/4 tsp turmeric powder
6. Make ready 1 tsp chilly red powder
7. Take 3 - 4 tbsps of Kuzhambu Powder(see note)
8. Make ready sea salt
9. Prepare 5 - 6 tbsps sesame seed oil or nalla ennai
10. Make ready 1 tsp mustard seeds or kadugu
11. Prepare 2 tbsps fenugreek seeds methi of or or mendhyam
12. Get 1 tsp channa dal or kadalai paruppu
13. Take 1 tsp urad dal split white or udaicha ullundhu
14. Prepare 1 asafoetida perungayam compounded or katti
15. Take tamarind gooseberry soaked in the size of a small or amla

Vendaikka kuzhambu, How to make Vendakkai Kuzhambu, easy kuzhamnu recipe,Lady's finger kulambu,okra recipes,Kara kuzhambu Vendakkai Kuzhambu, tender okra/lady's finger is simmered in tangy tamarind gravy. It is a South Indian Delicacy usually served. Lady's Finger is called Bhindi/Bhendi in hindi, Bendakaya in telugu and Vendakkai in tamil and okra in many places. South Indian style Okra Butter milk gravy.

Steps to make Avarakai-Vendakai Mendhi Kuzhambu:

1. Wash and de-stem the avarakai / broad beans. Make a small cut at both ends of the avarakai and pull it down, this way you'll be able to pull out its fibre and cut them into medium sized oblong pieces.
2. Similarly, chop of the nosey region of the vendakai / okra and chop into medium sized pieces.
3. Chop the green chillies and de stem the curry leaves from its twig.
4. Now take the tamarind and soak them in lukewarm water, add about 100 ml of luke warm water to it.
5. 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…
6. 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.
7. 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.
8. 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 it'll splutter on you. So care must be taken while adding the extract.
9. 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.)
10. 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…
11. Once this thickens, take it off the heat and serve it hot with plain rice.

Avarakkai Kootan (Avarakkai Sambar) , is a yummy kuzhambu variety and I learnt this recipe from my mom and she used to call this kuzhambu as kootan and she serves this yummy kuzhambu with appalam. This kuzhambu can also be prepared with cabbage. Vendakkai Mor Kuzhambu or moor kulambu is mildly spiced yogurt base South Indian curry, mostly served with steamed rice as side. Mor kuzhambu made with variety of vegetables, fritters and the base curry or gravy recipes remains same with little variations. Vendakkai Puli Kuzhambu is nothing but lady's finger tamarind gravy.

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