Steps to Prepare Award-winning Avarakai-Vendakai Mendhi Kuzhambu

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Before you jump to Avarakai-Vendakai Mendhi Kuzhambu recipe, you may want to read this short interesting healthy tips about Keeping Track of What You Take in: How to Do It Correctly.

When you decide to go on a diet one of the first things that you will learn is that it is important to keep an eye on what you eat during the day. Keeping a food log helps you recognize the foods you are eating as well as the foods you are not eating. One example is that, after following your food for a few days you could realize that you are consuming far too many sugars and unhealthy fats without nearly enough organic nutrients. Having it all written down can help you recognize the elements of your diet that need to change as well as how much exercise you need to get to make sure that you burn enough calories to keep your waistline in check.

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Record your mood when you eat. This can show you if you use food to solve emotional issues. It will also identify the foodstuffs you decide on when you are in certain moods. There a wide range of people who seek junk food when they feel angry or depressed and are just as likely to choose healthy things when they feel happy and content. Paying attention to what you reach for while you are upset will help you stock similar but more healthy items in your house for when you need a snackyou could also start talking to someone to figure out why you cure moods with food (if that is something that you actually do).

We hope you got insight from reading it, now lets go back to avarakai-vendakai mendhi kuzhambu recipe. To cook avarakai-vendakai mendhi kuzhambu you only need 15 ingredients and 11 steps. Here is how you do it.

The ingredients needed to cook Avarakai-Vendakai Mendhi Kuzhambu:

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

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..

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