Vendakkai poriyal/ ladies finger poriyal is the one I love to mix and eat with rice and sesame oil/ghee. It needs some time and patience for cutting and sautéing the ladies finger/okra. But I love it so much to do and as well as eat. When I was new for cooking, it used to mess up with this without knowing the technique. Now I think I can make it easily and wonder how I messed up with this easy recipe.
I used to be a very bad eater until I finished my school. And when it comes to vegetables, my mom sure had a tough time making me eat . I never touch the accompaniment vegetable in my plate. My mom do all the possible things to make me eat, like she always mixes the vegetable accompaniment like poriyals, kootu and all those with a small portion of rice and ghee and before sambar or any gravy with rice, I have to eat that. Now also after I came here and left alone, I rarely eat veggies since no one is there to question me. And now a days I tell myself that I should take care of my health only myself and try do the same what my mom used to do and hope to continue this .
|Ladies finger/vendakkai||1/2 kg|
|Sambar powder||1 tsp|
|Coconut, grated||1/8 cup|
|Sesame oil||2 tblsp|
|Urad dal||1 tsp|
|Curry leaves||1 sprig|
| 1. Heat the pan/kadai with oil and temper with the items given under the ‘To temper’ table. Add the finely cut ladies finger(refer notes) and keep frying for 6-8 minutes in medium flame, stirring in between. Add sesame oil generously to reduce the stickiness. At a point the volume will reduce and the colour changes to transparent green.|
2. Now add salt, turmeric, sambar powder and mix well. Lastly add the coconut and fry for a minute. Transfer to the serving bowl.
Serve as an accompaniment for rice with sambar or any gravy. I had with brinjal/drumstick kuzhambu. Yum yum!
SIMPLE DAL TADKA RECIPE WITH MOONG DAL
|Moong dal/ paasi paruppu||1/2 cup|
|Jeera/cumin seeds||1 tsp|
|Garlic||4 pods, crushed|
|Coriander leaves, |
| 1. Pressure cook moong dal with chopped tomato, turmeric and one red chilli for 3 whistles. Once done, mix salt to it and temper with the items given under to temper table in order. Make sure you fry the garlic until golden brown for a nice flavour.|
Serve with hot steaming rice with any vegetable sabzi!