Of Flavours & Tastes…
Among the chettinadu recipes I tried so far,this ladies finger curry tastes almost unique.Very light in texture and taste,this yummy curry is enough to prove that real chettinadu recipes are way ahead of the spicy rich curries most hotels serve.If you are looking for a simple curry with okra / vendakkai ,this is yours.Try and see.
250 gm ladies fingers /okra/vendakkai,chopped into 1/2 ” pieces
1.5 cups water (real authentic mandi calls for water used for washing rice)
2 medium tomatoes,chopped
3/4 tsp tamarind paste
1/2 cup thick coconut milk
salt,oil as required
2 tsp oil
3/4 tsp mustard seeds
3/4 tsp black gram dal /uzhunnu parippu
handful of shallots,chopped
3 green chillies,slit
5 garlic cloves
Wash and wipe ladies fingers to chop into 1/2”pieces.In a pan heat oil and roast the chopped ladies finger till light brown.Keep aside.
Heat oil in another curry pot or thick-bottomed vessel and temper with mustard and black gram dal.Add chopped shallots,garlic,green chillies and saute till shallots turn light brown.Drop curry leaves and continue roasting for few more minutes.Pour the rice water / water,tomatoes and salt.Bring to boil and let it be for 5 minutes.Now reduce the heat and add the fried ladies fingers and tamarind extract.Mix well and increase the heat.Boil till the gravy thickens and vegetables are cooked well.At this stage add coconut milk and simmer for two minutes.Switch off and check the seasoning.Serve hot with rice.
*Recipe Source : Sabita Radhakrishna’s Aaharam