Vendaikai Kara Kulambu

வெண்டைக்காய் காரக்குழம்பு (Vendaikai Kara Kulambu)

Vendaikai Kara Kulambu is traditional South Indian recipe. Basically kaara kuzhambu is prepare with a combination of shallots, tamarind extract and garlic. Partially cooked vendakkai gives good taste to the kulambu. My family is fan of kaara kuzhambu, especially my kids love vendakkai kaara kuzhambu.

Ingredients for Vendaikai Kara Kulambu

Vendakkai – 200 gm
Sesame oil – 3tbs
Small onion – 10 (chopped) + 10 (whole)
Fenugreek seeds – 1/4 tsp
Mustard seeds & urad dal – 1/4 tsp
Garlic – 10 pods
Tomato – 2
Dry red chilli – 2
Turmeric powder – 1/4 tsp
Masala – 1 tbs
Hing – 1/4 tsp
Curry leaves – 1 spring
Cilantro – 1 tbs (chopped)
Tamarind – 1 tbs
Coconut – 1/2 cup chopped pieces
Salt as needed

Directions

Pre-preparation

Soak the tamarind in water.
Extract the tamarind pulp.
Rinse the vendakkai with water.
Cut the vendakkai and spread in a plate.
Dry the vendakkai in shade then transfer into a pan.
Drizzle little bit of oil and sauté until half cooked.

Make Gravy

Heat oil in a wok and add mustard seeds & urad dal.
Add fenugreek seeds, after the seeds cracked add curry leaves.
Once the leaves popped add red chilli, onion, garlic, tomatoes.
Sauté everything well then add salt, hing and turmeric powder and masala.
Pour 1/2 cup of water cook the gravy for 5 minutes (until garlic completely cooked).
Add the half cooked vedakkai and mix well.
Pour the tamarind extract and chopped cilantro.
Also pour the coconut milk and cook for 2 minutes.
Close the wok and turn the flame into low.
Allow the gravy to release oil and switch off the flame.
Vendakkai kaara kuzhambu ready.