Heat a pan with oil. Add mustard seeds, when it splutters, add Vengaya Kari Vadagam, fenugreek seeds, broken whole red chili, asafetida and curry leaves and sauté for 1/2 minute till you get the aroma.
Add onion and sauté till it turns translucent.
Add vendakkai (okra), a pinch of salt and cook over low flame for 2 minutes till it softens and gets partly cooked.
Add the tamarind extract and let it come to a boil. Add turmeric powder, sambar powder, salt, mix well.
Cook for 5-7 minutes till the raw smell disappears and the kulambu thickens a bit.
Mix rice flour in 1/4 cup of water and add it to the kulambu. Turn the flame to high and cook for 1-2 minute and you can see the kulambu thickening further.
When you dip the spoon in the kulambu it should coat the back of that spoon. That is the right consistency. Switch off the stove.
Add grated jaggery, mix well and close with a lid and let it rest for 5 minutes for all the flavors to merge well.
Serve this Vendakkai Puli Kulambu with hot rice to which a dash of ghee has been added and enjoy your lunch.