Ingredients:
Toor dhal/thuvaram paruppu - 1/2 cup
Asafoetida - a tiny piece
Garlic - few pods
Vendakai/okra/ladies finger - 10 small ones
Sambar onions/shallots - 6 or 7 finely diced
Tamarind - a small ball
Oil - 1 tablespoon
Mustard seeds - 1/4 teaspoon
Jeera - 1/4 teaspoon
Curry leaves - few
Coriander leaves - few roughly chopped
Sambar powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Salt - as per taste
Water - 1 1/2 cup
Pressure cook thuvaram paruppu along with asafoetida, garlic and 1 cup of water for 4-5 whistles.Let the pressure die down by itself and mash the paruppu well. Keep this aside.
Warm 1/4 cup of water and soak tamarind in it. Extract juice and keep it aside.
Wash and cut the vendakai/okra/ladies finger into 2 inch pieces.
In a kadai, warm up the oil and add mustard seeds/jeera and curry leaves. Once the spurting stops, add in the chopped shallots and saute it for few minutes. Then add in the vendakai/okra/ladies finger. Saute it for at least 5 mins at low flame. Once you see that the vendakai is half cooked, add in the sambar powder, turmeric powder and salt. Mix well and then pour in the tamarind extract. Stir well and bring it to a boil.
Now pour this into the mashed thuvaram paruppu. and mix well. Add 1/2 cup of water and bring it to a roll boil.
Finally garnish with chopped coriander leaves.
Toor dhal/thuvaram paruppu - 1/2 cup
Asafoetida - a tiny piece
Garlic - few pods
Vendakai/okra/ladies finger - 10 small ones
Sambar onions/shallots - 6 or 7 finely diced
Tamarind - a small ball
Oil - 1 tablespoon
Mustard seeds - 1/4 teaspoon
Jeera - 1/4 teaspoon
Curry leaves - few
Coriander leaves - few roughly chopped
Sambar powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Salt - as per taste
Water - 1 1/2 cup
Pressure cook thuvaram paruppu along with asafoetida, garlic and 1 cup of water for 4-5 whistles.Let the pressure die down by itself and mash the paruppu well. Keep this aside.
Warm 1/4 cup of water and soak tamarind in it. Extract juice and keep it aside.
Wash and cut the vendakai/okra/ladies finger into 2 inch pieces.
In a kadai, warm up the oil and add mustard seeds/jeera and curry leaves. Once the spurting stops, add in the chopped shallots and saute it for few minutes. Then add in the vendakai/okra/ladies finger. Saute it for at least 5 mins at low flame. Once you see that the vendakai is half cooked, add in the sambar powder, turmeric powder and salt. Mix well and then pour in the tamarind extract. Stir well and bring it to a boil.
Now pour this into the mashed thuvaram paruppu. and mix well. Add 1/2 cup of water and bring it to a roll boil.
Finally garnish with chopped coriander leaves.
Comments
Post a Comment