Ladies Finger – Tamarind Gravy(Vendakkai puli kolumbu)

This gravy is mostly done in south Indian. This recipe goes very well with plain rice.

Ingredients:-

Ladies finger – ½ kg

Onion – 1

Tomato – 1 / Tomato paste

Green chili – 2

Chili powder – 1 tsp

Coriander powder – 2 tsp

Salt – to taste

Turmeric powder – ½ tsp

Oil – 1 tsp

Tamarind – a small onion size

Mustard seeds – ½ tsp

Urad dal – ½ tsp

Channa dal – ½ tsp

Method:-

Soak tamarind ina hot water for 10 mins and squeeze the water from it and keep aside.Heat oil in a pan and once it is heated up add channa dal, urad dal, mustard seeds. Allow mustard seeds to splutter and then add onion, green chilies and fry till the onion turns into translucent. Once it is done add tomato and fry till it becomes soft. Then add ladies finger to the mixture and fry for few minutes. Later, add chili powder, coriander powder, and turmeric powder, salt and mix it well so that masala stick to the ladies finger. Fry for 2 mins and add water for about ½ cup and allow the mixture to boil.

Once it stared to boil add tamarind waster and again allow it to boil. Switch off the stove when it turns into gravy form.

Note: Instead of ladies finger you can use brinjal.

Plain Rice

Rice is the main food for lunch in most of our families. The recipes will vary in how you’re preparing. Some may prepare in cooker or in steam or microwave. For the best result, you can cook it in a vessel with covered (steamed) top; instead of cooking in cooker. The recipe goes here:

Ingredients:-

Basmati Rice – 1 cup

Water – 2 cups

Salt – to taste (optional)

Method:-

Dry roast the rice for few minutes without oil and then wash the rice well and soak it for 1/2 hour and heat a big pan with 2 cups of water and allow it to boil. Drain the water from rice and carefully pour the rice into boiling water. Once the rice started to boil, cover the top and allow to cook for 10 mins. Switch off the stove and stir it in fork spoon.

Note: Don’t stir it often, it will be sticky and rice will be broken.

If you dry roast the rice it gives you more taste ( don’t change the colour of rice)