Heat 1 tablespoon of oil in a kadai. Add the ladies finger, ginger, and green chillies and fry them nicely until the stickiness of the ladies finger is gone.
Now, heat the tamarind juice in a thick bottom vessel. Add chilli powder, salt, turmeric powder, and jaggery and cook on a medium flame for 5 minutes.
Add the fried ladies finger, ginger, and green chilli to this and boil it keeping the flame at medium. Cook this for 5 minutes until the raw smell settles.
Heat the remaining oil in a kadai and add fenugreek and curry leaves. Add this content to the vendakka kuzhambu and put off the fire.
A simple and tasty vendakka kuzhambu is ready for serving!
