VENDAKKAI MOR KUZHAMBU(KULAMBU) / BENDAKAAYA MAJJIGA KOORA / BENDEKAAYI MAJJIGE HULI / OKRA(LADIES FINGER) IN BUTTERMILK GRAVY
Back from our vaction to Florida. Visited few places in and around Orlando including the beaches on either side. Kids loved playing in the beach and sand and want to visit the beaches alone again soon.
Now coming to today's recipe is a simple and yet delicious dish that goes well with rice and can be served with a spicy side dish/vegetable. Basically this a very mild gravy and we can adjust the spiciness by adding some extra chillies which will not make a very large difference.
Okra/Ladies Finger - around 15
Coriander seeds - 3/4 - 1 tbsp
Cumin Seeds - 3/4 - 1 tbsp
Toor dhal - 1 tbsp
Raw Rice - 1 tbsp
Green chillies - 3
Red chillies - 2
Coconut - 1/2 cup
Curd/Yogurt - 1 - 1 1/4 cup
Turmeric powder
for tempering:
Oil - 1 tsp
Hing/Asafoetida - 2 - 3 sprinkles
curry leaves - few
Mustard seeds and urad dhal - very few
Soak coriander seeds, cumin seeds, toor dhal and raw rice in water ( May be few tsbp until they are fully immersed) for 10 - 15 minutes.
Grind the soaked ingredients with coconut, red chillies and green chillies to a fine paste.
Wash and pat dry okras. Then cut in 3/4 - 1" inch round pieces. Shallow fry or deep fry in oil until it fuly cooked and or crispy and keep aside.
Take curd/yogurt in a wide pan add turmeric powder and using a whisker whisk it up until it is creamy and frothy on top. Add the ground paste and salt and whisk again for a minute. If needed add some water to make it as dilute you want. Heat the pan and cook in medium - low flame until you see the froth on top. It should not boil or bubble up. Now turn it off and add the fried okras.
Temper it with the tempering ingredients and pour on the gravy.
Some Tips:-
1. Avoid reheating of the gravy as the curd would curdle.
2. To reduce the stickiness of the okra wash and pat dry and cut them into 1" piece and spread on a plate or paper to dry them.
3. You can also cut them and store in the fridge for later use as this will help you a lot. I have found the stickiness is very less when I am making any dish with it like stir fry.
Back from our vaction to Florida. Visited few places in and around Orlando including the beaches on either side. Kids loved playing in the beach and sand and want to visit the beaches alone again soon.
Now coming to today's recipe is a simple and yet delicious dish that goes well with rice and can be served with a spicy side dish/vegetable. Basically this a very mild gravy and we can adjust the spiciness by adding some extra chillies which will not make a very large difference.
Okra/Ladies Finger - around 15
Coriander seeds - 3/4 - 1 tbsp
Cumin Seeds - 3/4 - 1 tbsp
Toor dhal - 1 tbsp
Raw Rice - 1 tbsp
Green chillies - 3
Red chillies - 2
Coconut - 1/2 cup
Curd/Yogurt - 1 - 1 1/4 cup
Turmeric powder
for tempering:
Oil - 1 tsp
Hing/Asafoetida - 2 - 3 sprinkles
curry leaves - few
Mustard seeds and urad dhal - very few
Soak coriander seeds, cumin seeds, toor dhal and raw rice in water ( May be few tsbp until they are fully immersed) for 10 - 15 minutes.
Grind the soaked ingredients with coconut, red chillies and green chillies to a fine paste.
Wash and pat dry okras. Then cut in 3/4 - 1" inch round pieces. Shallow fry or deep fry in oil until it fuly cooked and or crispy and keep aside.
Take curd/yogurt in a wide pan add turmeric powder and using a whisker whisk it up until it is creamy and frothy on top. Add the ground paste and salt and whisk again for a minute. If needed add some water to make it as dilute you want. Heat the pan and cook in medium - low flame until you see the froth on top. It should not boil or bubble up. Now turn it off and add the fried okras.
Temper it with the tempering ingredients and pour on the gravy.
Some Tips:-
1. Avoid reheating of the gravy as the curd would curdle.
2. To reduce the stickiness of the okra wash and pat dry and cut them into 1" piece and spread on a plate or paper to dry them.
3. You can also cut them and store in the fridge for later use as this will help you a lot. I have found the stickiness is very less when I am making any dish with it like stir fry.
