Vendakkai Curry is the last one of the series to be featured on the Flavours of India. This theme is to showcase dishes that are not regularly featured in a restaurant. Rather it is homecooked dishes or traditional dishes that aren’t explored yet.
I came to know about the Vendakkai Curry in the strangest places. This was cooked and served as part of the Annadhanam in a Temple. We were doing the pooja and hence were required to be early. I went into the kitchen to see how the preparations were done. The cook was an elderly lady, who cooked for about 100 people with such ease, that it was shocking.
The menu was the typical Vegetable Sambar, Vendakkai Curry, Rasam and Mor with Sweets. She added crushed ginger and garlic to the both this sabzi and Sambar. It was really strange that I couldn’t identify this taste in both the dishes. She said she adds to all her dishes as it aids digestion and is very healthy.
Since Hubby dear doesn’t prefer the way we make Vendakkai Poriya, both in Tamil or Andhra Style, I decided to make it only this way henceforth. Some of the other Lady’s finger would be the Lady’s finger Sambar, Bendakaya Kurma etc
We both love this preparation and enjoy it with Sambar Rice.Vendakkai Curry
250 gms Lady’s Finger
3/4 cup Onions
1/2 cup Tomatoes
Salt to taste
A pinch Turmeric powder
1 tsp Red Chilli Powder
1 tsp Coriander Powder
2 tsp Cooking Oil
1/2 tsp Mustard Seeds
1/2 tsp Urad Dal
Curry leaves handful
1/2 tsp Ginger Garlic crushed (optional)
Heat a nonstick pan with oil, temper with mustard, urad and curry leaves.
Add the chopped onions, then add the crushed ginger garlic if using.
Then add chopped tomatoes, add salt and turmeric powder, simmer for 5 mins.
Next add the 2 inch chopped Lady’s finger, add red chili powder and coriander powder. Mix everything well.
Simmer for 5 mins with lid closed.
If required sprinkle few drops of water, stir and cover again. Cook for 10 mins.
The subzi is done, serve with rice as side dish.