Vendakkai Kara Kulambu

Tamarind, Gooseberry Size
1 Cup Water

Heat water and soak tamarind and make tamarind water

1 Tsp Oil
20 Okra, Chopped

Heat oil in a pan, add okra, fry for 4 minutes in medium and set aside.

1 Tbsp Oil
1/4 Tsp Mustard Seeds
1/2 Tsp Kadalai Paruppu
5 Curry Leaves

Heat oil in a pan, add mustard seeds, once it starts spluttering, add kadalai paruppu and curry leaves.

10 Perl Onions, Chopped Finely
2 Garlic Cloves, Chopped
1 Green Chili, Chopped into 2 lengthwise pieces
1/2 Tsp Salt

Add onion, garlic, green chilies and salt and saute until golden brown.

1 Tomato, Chopped Finely

Add tomatoes and saute till its musshy.

1/4 Tsp Turmeric Powder1 and 1/2 Tsp Red Chili Powder
2 Tsp Coriander Powder
1/4 + 1/8 Tsp Salt

Add turmeric powder, red chili powder, coriander powder, salt and saute till raw smell goes, about 2 minutes.

Add fried okra and mix well.

1 Cup Water

Add tamarind juice and water, allow it to cook for 7 minutes in high.

2 Tbsp Coconut, Grated
1/2 Tsp Fennel Seeds

Grind coconut and fennel seeds to a smooth paste.

Finally add ground paste and mix everything well, add 1/4 cup water to the magic bullet and add it to the kulambu. Allow the gravy to cook for another 5 minutes in medium flame.

Taste Note: Tastes 
Source: 7aumsuvai