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vendakkai gravy /lady’s finger puli kulambu (kuzhambu) with coconut

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Total Time 20 minutes
Ingredients Method Notes

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

Method
 

  1. Wash ladies finger pat dry with a towel and cut into 1 inch piece size and saute it in little oil.
  2. Then in the same kadai add oil and fry the given " to roast and grind" ingredients till golden,lastly add coconut .
  3. Let it cool and grind it to a paste,keep ready.
  4. Keep a kadai with oil add mustard to splutter.
  5. Add dals to be golden,then add chopped small onions with some curry leaves.
  6. When onions become translucent add Hing and saute.
  7. Add the vegetable and also add needed salt and turmeric powder with it.
  8. Stir in for some seconds.
  9. Add tamarind water and tiny bit of jaggery and let the veggie to cook.
  10. Now when veggie is cooked add the ground paste.
  11. Bring it to gravy consistency by adjusting with water.
  12. Let it boil for some 5 minutes.
  13. 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.