/ 23 comments

Print Print
Cook Time :30 Min | Servings : 2 Persons

Vendakkai Puli Kulambu / Ladies Finger in Tamarind gravy
This is one of the specialities from Kongunadu, I mean this is the way we cook. Freshly ground Masalas spreads the aroma and sure everyone would love it. This can be eaten with white rice or curd rice.

Ingredients :
Ladies Finger 15-20 nos.
Sesame Oil 3 tsp
Mustard 1 tsp
Fenugreek Seed 1 tsp
Red Chili 1 no
Onion 1/2 no
Curry Leaves 1 strand
Tomato 1 no
Salt to taste
Turmeric 1 tsp
Aachi Kulambu Milagai Powder/ Home made chicken masala powder 1 tsp
Tamarind 1 lemon Size
Water 1 1/2 cup
To Grind :
Coriander Seed 3/4 tsp
Cumin Seed 1/2 tsp
Pepper 3 nos
Red Chili 2 nos
Garlic 2 cloves
Curry Leaves 1 strand
Onion 1/4 no
Coconut 3 tbsp
Directions:
  1. Step 1

    Cut Ladies Finger into 1 inch round pieces. Soak tamarind in water for 30 min and extract the juice to 1 1/2 cups. Fry the items in “To Grind” Section in little oil and allow it to cool down, grind it to a fine paste. Chop the Onion and Tomato.

  2. Step 2

    In a small pan, pour 1 tsp of oil and fry Ladies finger for 5-10 min, till you see slight golden brown color.

  3. Step 3

    In another pan add Oil, mustard, fenugreek and wait till the mustard splutter, add red chili, curry leaves and chopped onion. Fry till the onion is translucent, add tomato and fry for a minute. Add the Ladies finger, Salt, ground paste, turmeric, Aachi kulambu milagai powder, water and allow it to boil for 10 min. Add the tamarind juice and taste for the salt, add if necessary. Allow it to boil for 10 min.

(*) Vadam, Papad would be a best combo. Recipe from my Mother-in-Law.