Tuesday, September 4, 2012

Vendakkai Puli Kulambu

10 Lady's Finger
8 shallots (peeled and quartered)
10 cloves of Garlic (peeled and quartered)
2 Tomato (quartered)
4 Dry red chillies
3 strands of curry leaves
1 small lime size tamarind ball
1/4 tsp Fenugreek seed
1/2 tsp Mustard seed
1/2 tsp Vadagam
A pinch of hing
21/2 tbsp Sambar powder
1 tbsp Coriander powder
1 tsp grated Jaggery
1/4 cup Freshly grated coconut
2 tbsp Gingerly oil
Salt to taste

  • Wash the lady's fingers, wipe clean and cut each into 2 or 3 pieces.
  • Heat 1/2 tsp of oil in a non stick pan, add the lady's finger and stir fry for few mins till it is half cooked. Keep aside.
  • Grind the grated coconut to fine paste.
  • Soak the tamarind in a cup of warm water for 10 mins, mash the pulp and strain the water.
  • Heat the oil in a wok and splutter the mustard, vadagam and fenugreek seeds. Then add curry leaves and dry chillies. Stir fry for few mins.
  • Now add the garlic, shallots and hing.  Stir fry for 2 mins and add tomatoes.
  • Then add the salt, sambar and coriander powders. Fry till the oil separates from the masala. Keep on low flame.
  • Now add the lady's finger. Fry for few minutes. Add the tamarind water and cover the pan.
  • When the lady's finger is cooked, add the grated Jaggery and coconut paste and cook for 5 more mins on low flame.
  • Vendakkai puli kulambu is ready when the oil separates and comes on top.
  • Serve the spicy  Vendakkai puli kulambu with plain rice and pappadam.

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