Okra and Shallots with Pigeon Peas and Tamarind

Vendakkai Kozhumbu

Preparation info

  • Makes

    4 cups

    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Some call it sambhar, while others call it kozhumbu—these Tamil words are used interchangeably for a stewlike curry made 365 days a year in south Indian home kitchens. So you can understand why I reach for this comforting curry whenever I want to hark back to my childhood days. Serve it over boiled white rice. A tablespoon of ghee drizzled on top is optional (especially if you are watching your calories), but boy, it sure brings it home to mama!