Wednesday, October 8, 2008

Vendaikai puli kootu - Ladysfinger gravy

I love this combination with paruppu satham..Vow!!! My mouth waters just thinking about it.. ..Thanks to my mom who taught me this recipe...


  • Lady's Finger-15 (approximately)
  • Large Onion-2
  • Tomato-2 small size or 1 large size
  • Sambar powder(See previous posts)-1 1/2 teaspoon
  • Cumin seeds-1 teaspoon
  • Garlic-2(optional)
  • Grated coconut- 2 tablespoon
  • Tamarind-size of a small lemon
  • Salt
  • Oil- 1 tablespoon
  • For seasoning : Mustard, Cumin seeds, Urad dal, Curry leaves


  • Cut the lady's finger into big pieces of 1 1/2 cm length approximately.
  • Soak the tamarind in warm water and take juice out of it.
  • Grind one onion, garlic(optional), grated coconut, and cumin seeds into a paste.
  • Heat oil in pan and add the seasoning items one by one.
  • When it starts to splutter and the urad dal turns golden brown add the cut pieces of onion and then the tomatoes.
  • Add little salt and fry it till the tomatoes are cooked.
  • Now add the cut lady's fingers and fry it for few minutes.
  • Add the sambar powder and little amount of water and allow it to cook under closed lid.
  • When the lady's finger is half cooked add the paste and cook it again in closed lid.
  • Do not add much water as we add in normal kuzhambu or sambar.
  • Just add enough water to cook the vegetables.
  • Finally when the raw smell goes out and the lady's fingers are cooked well, add the tamarind juice and enough salt.
  • Allow it boil for 2 minutes or until the thick gravy consistency is attained.
  • Garnish with coriander leaves before serving.
  • Suits well with all kind of rices , but a best combination with paruppu satham :-)

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