My mum does this very often. My kids love anything in tamarind sauce. In fact they prefer these kulambu over normal dhal sambar. This week I got bored with normal parrupu sambar (using dhal). This week my husband went for weekly vegetable shopping. He brought Okra but the qty is not enough for fry or too much for parppu sambar. So I hv decided to do Okra in tamarind sauce or puli mandi. This can last for few days up to a week in the fridge. It tastes good as it gets old.
Ingredients
Ladies Finger (okra / Vendaikai) - 2 cups
Cooked Chenna / chick peas - 1/4 cup
Small onion - 1/2 cup
Curry Leaves - 10-15
Sambar powder - 1 to 2 tablespoon (adjust to ur spice level)
Salt per taste
Gingerly oil - 1 tablespoon
Mustard seeds - 1/4 teaspoon
Urad dhal - 2 teaspoon
Bengal Gram Dhal (channa dhal) - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Tamarind - 1 marble size (2 tablespoon thick paste)
Method:
Cut the okra in 1/2 inc pieces.Slice the small onion thinly
Heat the kada. Add oil when oil is hot add mustard seeds. Let it pop up add curry leaves, channa dhal and urad dhal and fry till slight brown color. Add onion and fry till it is soft. Add Okra and fry for 3-4 mins. Add tamarind water, cooked channa, salt, Sambar powder and turmeric powder. Let it cook. Add water if necessary.
Ingredients
Ladies Finger (okra / Vendaikai) - 2 cups
Cooked Chenna / chick peas - 1/4 cup
Small onion - 1/2 cup
Curry Leaves - 10-15
Sambar powder - 1 to 2 tablespoon (adjust to ur spice level)
Salt per taste
Gingerly oil - 1 tablespoon
Mustard seeds - 1/4 teaspoon
Urad dhal - 2 teaspoon
Bengal Gram Dhal (channa dhal) - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Tamarind - 1 marble size (2 tablespoon thick paste)
Method:
Cut the okra in 1/2 inc pieces.Slice the small onion thinly
Heat the kada. Add oil when oil is hot add mustard seeds. Let it pop up add curry leaves, channa dhal and urad dhal and fry till slight brown color. Add onion and fry till it is soft. Add Okra and fry for 3-4 mins. Add tamarind water, cooked channa, salt, Sambar powder and turmeric powder. Let it cook. Add water if necessary.
Serve hot with Rice
Wow im going to try this dear looks very tasty
ReplyDeleteVery interesting and new combo, will surely try this...
ReplyDeleteLooks delicious! !!! I too love tangy gravy!
ReplyDeleteLiked the addition of chickpeas in vendakkai puli curry...will try it next time !
ReplyDeletelovely props n presentation..
Verry tempting and inviting...goes great with chapatis.
ReplyDeletejust love this combo.
ReplyDeleteLooks yummy and tempting...nice clicks.
ReplyDeleteslurrrrrrp mouth watering and delicious dish.
ReplyDeleteOmg, mouthwatering here,super tangy gravy,drooling here.
ReplyDeletelooks very tempting,never add chickpeas to this gravy!!
ReplyDeleteInteresting dish. I love okra
ReplyDeleteyummy tangy flavors,loved the presentation!!
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Oh this combo looks interesting . I Haven't tried with chickpeas & LF
ReplyDeletedelicious puli mandi n loved the food props too...
ReplyDeleteDelicious puli kulambu, Love that pots.
ReplyDeletemy most fav veggie and definitely am the fan of mandi:)
ReplyDeletecute serving pot :)liked the combo u have used..
ReplyDeleteTangy and yummy gravy dear
ReplyDeleteNice combo ..looks delish
ReplyDeleteA simple and beautiful dish. I need to get some okra too.
ReplyDeleteA scrumptiously nutritious dish!
ReplyDeleteCheers,
Rosa
Excellent Curry,love with a bowl of rice...
ReplyDelete