vendakkai gravy /lady’s finger puli kulambu (kuzhambu) with coconut
Ingredients
- Ladies finger/vendakkai - 15 -20 cleaned in water,dried on towel and chopped
- Small onions - 1/4 cup
- Tamarind - squeezed out from a lemon sized ball
- Some curry leaves
- Asafoetida - 1 tsp
- Salt to taste
- Oil - 1 tbsp
- Mustard seeds - 1 tsp
- Urad and bengal gram dal - each 1 tsp
- Turmeric powder - 1 tsp
- Tiny bit of jaggery
To roast and grind :
- Coriander seeds - 1 tbsp
- Dry red chiles - 4-5
- Jeera/cumin - 1 tsp
- Vendayam/fenugreek - 1/4 tsp
- Grated coconut - 5 tbsp
- Oil -1 tsp
- And little oil for saluting ladies finger
Instructions
- Wash ladies finger pat dry with a towel and cut into 1 inch piece size and saute it in little oil.
- Then in the same kadai add oil and fry the given " to roast and grind" ingredients till golden,lastly add coconut .
- Let it cool and grind it to a paste,keep ready.
- Keep a kadai with oil add mustard to splutter.
- Add dals to be golden,then add chopped small onions with some curry leaves.
- When onions become translucent add Hing and saute.
- Add the vegetable and also add needed salt and turmeric powder with it.
- Stir in for some seconds.
- Add tamarind water and tiny bit of jaggery and let the veggie to cook.
- Now when veggie is cooked add the ground paste.
- Bring it to gravy consistency by adjusting with water.
- Let it boil for some 5 minutes.
- When done switch of the stove and serve with rice.
Notes
Adding jaggery is optional.
To avoid stickiness of the veggie I saute it in little oil.
You can add more chillies if you want.
To avoid stickiness of the veggie I saute it in little oil.
You can add more chillies if you want.