Vendhaya Vendai Kuzhambu

Ingredients

Ladies Finger - 6 to 8
Onion - 1 (big)
Tomato - 1
Thick Tamarind Extract - 2 tbsp
Thuar Dhal - 2 tbsp
Salt - To taste
Turmeric Powder - 1/4 tsp
Jaggery - 1 small piece

To Temper

Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Urad Dhal - 1/4 tsp
Cumin Seeds - 1/4 tsp
Asafoetida - 1 pinch
Curry Leaves - Few

Grind Together

Red Chillies - 7 to 8
Fenugreek - 1/2 tsp
Bengal Gram Dhal - 1 tbsp
Garlic - 2 flakes
Small Onions - 4 (peeled)
Grated Fresh Coconut - 1 tbsp


Procedure

Peel and slice onion lengthwise.

Cut ladies fingers into 1-inch pieces.  Chop the tomato finely.

Wash and cook thuar dhal with just enough water.  You can keep it along with rice in the pressure cooker.

Fry all the ingredients given to grind together (except coconut) in little oil and then grind along with grated coconut to a smooth paste.

Heat oil in a kadai and add the ingredients given for tempering.

Add sliced onions and chopped ladies fingers and fry together for few minutes.

Add tomatoes and stir for 2 minutes.

Dilute the tamarind extract with little water and add.  Cook till the vegetable is soft.

Add cooked thuar dhal, salt, ground paste with enough water and allow to cook till raw flavor goes and the gravy thickens.

Garnish with chopped coriander leaves.

Serve hot with hot rice, dosa, or pongal.


Notes:

When using fenugreek (vendhayam) in any recipe, do not over fry since it become bitter.  Add at the end, after frying other spices.