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Ladies Finger (Okra) in tamarind Sauce / Vendaikai puli mandi

My mum does this very often. My kids love anything in tamarind sauce. In fact they prefer these kulambu over normal dhal sambar. This week I got bored with normal parrupu sambar (using dhal). This week my husband went for weekly vegetable shopping. He brought Okra but the qty is not enough for fry or too much for parppu sambar. So I hv decided to do Okra in tamarind sauce or puli mandi. This can last for few days up to a week in the fridge. It tastes good as it gets old.
Ingredients


Ladies Finger (okra / Vendaikai) – 2 cups
Cooked Chenna / chick peas – 1/4 cup

Small onion – 1/2 cup
Curry Leaves – 10-15
Sambar powder – 1 to 2 tablespoon (adjust to ur spice level)
Salt per taste
Gingerly oil – 1 tablespoon
Mustard seeds – 1/4 teaspoon
Urad dhal – 2 teaspoon
Bengal Gram Dhal (channa dhal) – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Tamarind – 1 marble size (2 tablespoon thick paste)



Method:


Cut the okra in 1/2 inc pieces.Slice the small onion thinly

Heat the kada. Add oil when oil is hot add mustard seeds. Let it pop up add curry leaves, channa dhal and urad dhal and fry till slight brown color. Add onion and fry till it is soft. Add Okra and fry for 3-4 mins. Add tamarind water, cooked channa, salt, Sambar powder and turmeric powder. Let it cook. Add water if necessary. 

Serve hot with Rice

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