Monday, November 18, 2013

Vendakkai Kulambu ~ Bhindi curry for rice

VENDAKKAI KULAMBU

Watching the last match of sachin was very emotional. My grand father, uncle and brother are hard core cricket fans at home. i was left with no other option than joining them in cheering for Team India. I remember the days, when my grand father listens to cricket commentary in radio and also the days watching match in television munching snacks like seedai and boiled groundnuts. Those were the days sachin started to play. i started watching cricket in tendulkar era. it was also nice to watch the last match with my son. he kept on asking, why he is retiring, wont he touch the bat again and all.



VENDAKKAI KUZHAMBU

I am a big fan of bhindi. i mostly prefer to have simple vendakkai poriyal with rice. sambhar and this kulambu are other preparations i make with bhindi. Now straight to the recipe.

BHINDI CURRY FOR RICE


Ingredients:

Bhindi / Vendakkai - 10
Shallots - 10 (finely chopped)
Garlic - 7
Tomato - 1 (finely chopped)
Tamarind - a lemon sized
Turmeric powder - a pinch
Chilly powder / Kulambu milagaai thool - 2 tsp's
Corriander powder - 2 tsp's
Salt to taste

BHINDI

For Tempering

Sesame oil - 1 tbsp
Mustard - 1 tsp
Fenugreek seeds - 1/4 tsp
Dry red chilly - 2
Curry leaves - 1 sprig

Method:

Soak tamarind in warm water for about 10 mins and squeeze and get the tamarind water ready.

BC1

Heat sesame oil in a pan. add mustard, fenugreek and dry red chilly. let the mustard pop. then add in the shallots and garlic. saute it well, till the onions turn translucent.

Add the chopped bhindi to the pan and saute it for 1 or 2 minutes. then add the tomatoes, turmeric powder, chilly powder / kulambu milagaai thool and corriander powder. mix well with the bhindi.

BHINDI CURRY 2

Add the tamarind water, salt to taste, curry leaves and mix well. add 1/2 cup of water and mix well. close the pan with its lid. let the curry get cooked in medium flame for about 8 - 10 minutes.

CURRY


Check whether bhindi is cooked or not and remove the curry from flame. Serve hot with rice.


BHINDI CURRY

Notes:

You can use big onions instead of shallots. but shallots add great taste to the curry.

This curry goes well with idly, dosa and rice.


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