Poricha Kuzhambu
A variety dish made with Ladies finger(Vendakka)
Servings Prep Time
4people 30minutes
Servings Prep Time
4people 30minutes
Ingredients
  • Tender Ladies finger(medium) – 10nos
  • Tomato(small) – 2nos
  • Red gram(Thuvaraparippu) – 1/2cup
  • Black gram(Uzhunnuparippu) – 1heaped
  • Pepper(approx 50 nos) – 1 1/2tsp
  • Red chillies(Kollamulaku) – 2nos
  • Asafoetida(A small piece, Kayam) –
  • Grated Coconut 1/4cup
  • Onion(cut into pieces) – 1no
  • Tamarind(A small ball, Puli) –
  • Turmeric powder 1level
  • Cooking oil 4tsp
  • Mustard seeds 1tsp
  • Curry leaves(A few) –
  • Coriander leaves(A few, chopped) –
  • Salt(As reqd) –
Instructions
  1. Cut ladies finger into half inch pieces and tomato into small pieces.
  2. Shallow fry the ladies finger for 5 mins on low fire using 1 tsp of oil. Keep aside.
  3. Soak and cook red gram.
  4. Heat 1/2 tsp of oil in a pan.
  5. Deep fry asafoetida.
  6. Add black gram, pepper and red chillies.
  7. Fry, till the dal becomes red.
  8. Remove the fried items and heat up the same pan.
  9. Fry the coconut, till it turns light brown.
  10. Add chopped onions and stir for 2 mins and remove from fire.
  11. Grind all the fried ingredients into a fine paste.
  12. Extract juice of tamarind.
  13. Place a thick-bottomed pan on fire.
  14. Pour tamarind juice and add turmeric powder, ladies finger and salt.
  15. Bring to boil, till the ladies finger is done.
  16. Add cooked dal and tomatoes pieces and the paste.
  17. :- The paste may be mixed well with half glass water to avoid lumps.
  18. Boil for 3 – 4 mins.
  19. Remove from fire.
  20. Heat oil in a pan.
  21. Splutter mustard seeds.
  22. Remove from fire and add curry leaves.
  23. Pour it over the curry.
  24. Garnish with chopped coriander leaves.
  25. :- Serve hot with steamed rice.
  26. :- Chef¦s variation: Try with other vegetables like brinjal.