Sunday, 16 July 2017


Lady's finger curry kuzhambu is a family favourite for every Kongu folks. 


Okra or lady's finger veggie 250 gms.
Coconut gratings half cup
Bengal gram one tablespoon
Garlic pod one 
Red chilly powder one spoon
Turmeric powder one spoon
Coriander powder one tablespoon
Curry leaves six nos
Pearl onion or bellary onion (optional)
Sesame oil one tablespoon
Mustard seeds one spoon
Cinnoman sticks two nos
Cloves three
Brinji leaf one
Cumin powder one spoon
Pepper powder one spoon
Red chilly one
Tomato large one
Star anise two


Rinse the okra/lady's finger well and wipe them with a towel.
Chop them into finger shaped.
Chop the tomato.
Blend the coriander powder, turmeric powder, fried onion, coconut gratings, garlic. Bengal gram and required water, fennel seeds powder, poppy seeds one spoon into a fine paste.
Heat the frying pan with oil over a medium flame.
Saute the ladyfinger pieces until they turn shrunken.
Heat another pan with one tablespoon of oil and add mustard eds.
Once they start to crackle, add onion, curry leaves, cloves, cinnamon, star anise, brinji leaf and turmeric.
Add red chilly powder and turmeric.
Transfer the paste we blended and allow frying in the oil for a while.
Then add tomato and saute them again.
Transfer the okra or lady's finger and allow boiling.
Add water as required
Add salt as the contents are boiled for five minted until the consistency of gravy texture reached.
Check the salt.

Remove from the flame and transfer the gravy to a serving bowl.
Serve hot with steamed rice.


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