Vendaikkai Fry

#VendaikkaiFry - #LadiesFingerFry : #LadiesFinger is called #Vendaikkai or #vendakkai in Thamizh. It is also widely known as #Okra. This vegetable is liked by all. 
I usually make #Vendaikkai curry, sambar 

or moreKuzhambu. 
Recently when we asked a cook to prepare lunch at home for a function, he prepared a dry curry using #LadiesFinger. It was an instant hit with small children. The preparation is very simple but tasty n spicy.

Ingredients :
250 gm	Ladies Finger [ vendaikkai ]
1 Cup	Any cooking oil to fry
1/4 Tsp	Red chilly powder [ adjust ]
1/2 Tsp	Salt [ adjust ]
1/4 Tsp	Cumin powder [ optional ]

Method :
Wash Ladies finger in water two or three time.
Then pat dry with a dry and clean kitchen towel.
Snap top and bottom of the ladie finger.
Chop into 3/4 inch pieces and spread on a clean and dry plate.
Heat oil in a kadai on a stove over medium flame.
When oil becomes hot and starts fuming slowly drop 8 to ten pieces.
Fry till soft and bubbling of oil stops.
Transfer into a wide mouthed vessel or plate.
In the same way fry all the vendaikkai pieces in batches.
Then sprinkle red chilly powder, cumin powder and salt over the fried vendaikkai pieces.
Mix gently to coat the pieces well.
Now spicy tasty crispy vendaikkai fry ready.
Enjoy sambar or rasam rice!




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Vendaikkai-Morekuzhambu

#VendaikkaiMorekuzhambu : #Morekuzhambu is prepared using curd, vegetables and specially made coconut masala. Here vendaikkai [ ladies finger ] is used to prepare this morekuzhambu.
Now let us see the method of preparing Vendaikkai morekuzhambu.

Ingredients :
10	Vendaikkai, chop into 1 inch pieces
1 cup	Curd
1/4 Tsp	Turmeric powder
1 Tsp	Salt [ Adjust ]
For masala :
3 Tsp	grated Coconut
1 Tsp	Gram dhal
1/2 Tsp	Raw Rice
1 Tsp	Cumin seeds
1/2 Tsp	Coriander seeds
4 or 5	Black pepper
2 Cloves	Garlic
4 or 5	small Onion or
1 small size	Onion
1 or 2	Green chilly
1 or 2	Red chilly
small piece	Ginger
1/2 Tsp	Salt
To Temper :
1/2 Tsp	Mustard seeds
1/2 Tsp	Cumin seeds
1/4 Tsp	asafoetida powder
1	Red chilly, break into pieces
10	Curry leaves

Method :

Soak gram dhal and rice in a small bowl with 1/4 cup of water for an hour.
After it get soaked up, take all the given ingredients for masala in a mixer grinder and grind into a smooth paste.
Keep aside.

Beat the curd with a spoon to make it a smooth liquid. Keep aside.

Take a tsp of oil in a kadai and keep on a slow flame.
Add a pinch of turmeric and enough salt for the amount of ladies finger taken.
Saute for few seconds.
Close with a lid and cook till the vegetable becomes soft.

Add the masala after vedakkai cooked well & allow to cook till the masala loses its raw smell

Keep the flame at SIM & add curd and cook for 5 minutes.
Adjust salt. When ready transfer into a serving bowl.

Heat a kadai on a stove over medium flame with a tsp of oil.

First splutter mustard seeds after the oil becomes hot.

Then add red chilly pieces, cumin seeds and urad dhal in the order.

Add asafoetida powder and curry leaves after urad dhal changes to golden color.

Turn off the stove and pour the tempering over the morekuzhambu.

Hot n spicy morekuzhambu is ready to serve!!

Take hot white rice in a plate, add two to three ladle morekuzhambu and relish with any curry or pappad. 
This kuzhambu is one of the best side dish for hot paruppu sadam ( dhal rice ).

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Vadai Morekuzhambu	Suraikkai Morekuzhambu	Aviyal
kadappa	vazhaipoo kuzhambu