September 10, 2019

Vendakkai Thalarkaramudhu | தளர் கறியமுது ரெசிபி(ladies finger in tamarind sauce) - Vegan

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KariAmudhu is a typical Tamil brahmin jargon used by the Iyengars . Amudhu means Nectar and Kari /Curry means the vegetable . So literally translated KariAmudhu or CurryAmundhu means Vegetable's Nectar .

Vendakkai means Ladies Finger .Today's recipe is neither a stir fry nor a sambar like gravy . It is a semi thick gravy having burst of flavors from the chillies ,tamarind pulp and sambar powder with an exquisite aroma of spices sauteed in Gingelly oil / Nallaennai/Til Oil .

A regular follower of my blog/YouTube channel had requested me this recipe multiple times.  As I was not aware of this recipe, I learnt from my aunt ;Kumudha Athai and here it is for all of you to try .
Instead of ladies finger you can also use finely chopped tender Brinjal too.

Preparation Time : 15 mins
Cooking Time : 30-40 mins
Serves : 3-4
Complexity: Medium

250 gms tender ladies finger /vendakai
2 tsp thoor dhall /thovaram paruppu
1 tsp channa dhall /kadalai paruppu
3/4 tsp methi seeds/vendhayam
1/2 tsp mustard seeds
Few curry leaves
2 -3 green chillies slit
2-3 dry red chillies
1 tsp sambar powder
Asafoetida generous pinch
Pinch of turmeric
Salt as needed
Lemon sized Tamarind
1 tablespoon gingelly oil /till oil


  • Wash and pat dry the ladies finger and chop into small round pieces . 
  • Soak the tamarind in warm water and extract the pulp . Filter it if needed.
  • Heat the till oil in a thick bottomed pan and splutter the mustard seeds, followed by methi , thoor dhall, channa dhall, red and green chillies and saute until the dhalls turn golden brown.  Add the curry leaves and asafoetida. 
  • Add the chopped ladies finger and saute it well until the slimness is lost . Do it on medium flame.
  • Pour the tamarind extract with turmeric, salt and sambar powder and mix it well.
  • Add about 1/2 cup water and keep boiling it till the raw flavor of the tamarind is lost .
  • Once the raw flavor is lost , the gravy will appear semi solid and you can feel a nice aroma wafting through the kitchen. Turn off the stove and transfer to a serving bowl. 
  • Serve hot with steamed rice or pongal or even upma .

Note: incase you feel the gravy is watery, make a paste out of 1tsp rice flour and add it to the boiling gravy .

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