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Sunday, February 6, 2011

Vendakkai Masala ( Ladies finger semi gravy)

My most favorite recipe out of ladies finger is this masala. The main reason is that ,I can give it as a side dish or a spread or a mix which can be mixed with rice. Ladies finger fry for sure will be tastier but it can serve only a single purpose as a side dish. Now a days we search for recipes of this sort only and so this will be very useful for youngsters especially bachelors. The procedure is more important than ingredients.

Ladies finger (tender ones) -1/4 kg
Chopped onion -1
Chopped tomato -1
Sambar powder- 2 teaspoons
Turmeric powder -1/2 teaspoon
Curry leaf-little
Curd-2 teaspoons
Coriander leaves-little
For seasoning
Mustard seed-1 teaspoon
Broken urudh dhal-1 teaspoon
Small jeera-1 teaspoon
Curry leaf-little

Keep the kadai in the stove.
In 1 table spoon of oil season the curry with items given for seasoning.
Now add the onions and sauté well.
After the onions get sauted, add the tomatoes and sauté for 2 to 3 minutes.
Add the sambar powder, turmeric powder and the salt needed and mix well.
When there is not much of water content (water from tomato ) add the cut ladies finger pieces.
Mix everything well.
Keep the stove in medium fire.
When you feel that the ladies finger has reduced in qty add the curd and mix well.
Cook for 5 minutes stirring regularly.
Now sprinkle 2 table spoons of water and mix well.
Cook for another 3 to 4 minutes.
Check for the taste now.
If anything is missing, it can be added now
Again add 2 table spoons of water and mix well.
Cook for a minute.
Now you will find that your curry is like a masala.
Keep in mind that the flame should be in medium all the time else the curry will get burnt.
When the curry is in desired consistency, switch off the stove
Garnish with coriander leaves


Chitra said...

Lovely masala.will try this for sure..

sheela said...

Welcome back. Have been regularly checking your blog, it appears you were busy elsewhere. Looking forward to more tasty recipes.

Thiruvanmiyur_Deepak said...

Thanks for posting this wonderful recipe. I tried this today and it came out awesome.

From said...

hi aunty,

i tried this gravy.. it came out well. i used aachi sambar powder instead of home made sambar powder. is it ok aunty?

and one more doubt:

what is the difference between mutton kulambu and chicken kulambu? coz we are adding same ingredients to both menu.. could u plz clear my doubt. tq aunty

Revs said...

I have tried many of your recipes and have always come out good. This is the 1st time iam posting my comment.. I tried this ladies finger masala yesterday for dinner and it was yummy yummy.. I wondered why the recipe calls for Curd but then i realised the change in taste after adding it... Is that the reason for adding the curd..gives a li'l tangy taste..?

I love ur blog and your recipes and started to like cooking after trying each and every recipe of yours.. Thanks Aunty... !!!!

-Revathy, B'lore

Nasee said...

hi mam.. i'm from Melbourne.. I used to check your blog very frequently and all the recipes are awesome. You generally use small onion but here small onions are very costly so can i replace it with big onion??? and we dont get Brinjal here can i replace it with eggplant?? Plz clear my doubt. Thanks for all your recipes.

Solai Chidambaram said...

Yes Nasee.You can replace small onions with big and brinjal with egg plant.Even people in US do the same.

Nasee said...

Thanks a lot mam.. i tried 3 recipes from your blog and all came out good.
My two year old kid loved this vendakkai masala a lot. Thanks again.

Journo Deepa said...

madam what do you mean when you say small jeera? seeragam or sombu? please clarify. thanks

Solai Chidambaram said...

deepa,small jeera means jeeragam

adaikkammai.k said...

Hi achi,
Thank u so much for your simple and tasty recepies.am a great fan of yours and have tried many of ur recepies.if i follow ur method the dish is perfect.i am a beginner and u helped me a lot.keep going.....and thanks again :)


Priya Purush said...

Dear Madam,

Do I have to do the entire cooking process with lid closed, because through out making of this dish, i was trying very hard to avoid it getting burnt. Only after i added the water did it become OK. Can you also tell me what is that you mean by sambar powder, is it the same which we get labelled as sambar powder, cos in some of the dishes you had used both sambar powder and coriander powder, want to be sure before i venture into those dishes. I have bought this masala for lunch today, we let you know the taste after lunch. Thanks

Solai Chidambaram said...

Yes Priya,In some recipes I use both sambar powder and coriander powder to make the gravy thick .if you keep the flame low the dish will never get burnt.It is fine you add little water to be safe.To cook faster only I mentioned the lid to be closed.It is your choice.

Skl said...

Hello aunty,
We tried this recipe,it turned out great,had with curd rice,was a nice delicious combination,closing the lid works well for us for this veggie,Adding curd gives a nice flavour to the dish,thank you,