Vendaikaai - 1 cup(cleaned and chopped)
Tamarind - 1 lemon size
Small onion - 20 nos (non chopped)
Garlic - 8 pods (non chopped)
Green chilly - 1 no(slitted)
Gingelly oil - 3 tbs
Mustard seeds - 1 tsp
urad dal - 1 tsp
channa dal - 1 tsp
Fenugreek - 1 tbs (dry roasted and powdered)
Asafoetida - a pinch
Turmeric powder- a pinch
Dry chilly powder - 2 tsp
Coriander powder- 1 tbs
Salt to taste
Coconut paste - 1/2 cup (optional)
Dry roast and powder the fenugreek seeds
Dissolve the tamarind in water and squeeze thick juice.
Filter the juice from dust and add salt, turmeric powder,
chilly powder, and coriander powder.
In a pan at medium flame saute the chopped ladies finger
with a pinch of salt , turmeric and a drop of oil and keep it aside.
In a pan put all oil , add mustard , urad , channa dals, asafoetda ,curry leaves
when they spluttered add onion, slitted green chilly and garlic pods.
Saute till the onion come to pink in colour and then add tomato pieces.
Cook in medium flame is an impotant thing.
After the tomato cook well, now add the tamarind juice mixture and
adjust water at your desirable consistancy and depends your need.
when the kulambu cooked well, add the sauted ladies finger and
the fenugreek powder.
Give some more minutes to the vegetable to mingle with kulambu.
Stir well , If you want more quantity of kulambu you can add the coconut paste.
But without coconut is really a mouth watering taste.