Much loved south indian Gravy. Mainly mixed with rice.
Curds -1 cup.
Grated coconut -2 tablespoons.
Toor dal – 1 table spoons.
Jeera – 1 teaspoon.
Green chilli – 2 no.
Turmeric powder – 1/4teaspoon
Hingpowder -1/4 teaspoon.
Lady finger -5 nos.
1 teaspoon Coconut oil.
Salt to taste.
For seasoning 1/2 teaspoon mustard seeds, 1 red chili cut into two, curry leaves 6 nos., 2 teaspoons coconut oil.
Method – Microwave
Wash and soak the toor dal in warm water for 15 minutes. Cut each lady finger into 3 pieces. Place in a microwave safe container and add 1 teaspoon oil, 1/4 teaspoon hing, and 2 teaspoon water. Cover and cook in micro high for 3 minutes. Grind coconut, toor dal, jeera and green chilli to a fine paste adding 2 tablespoon water. Beat the curd well. Add the ground paste, salt, turmeric powder and curd to the cooked lady finger, mix well. Add 1/2 cup water, cook in the microwave mode for 3 minutes. Transfer to a serving bowl.
In a small kadai heat the coconut oil add mustard, when it crackles add red chilli and stir for 10 seconds. Now add the curry leaves and pour over the more kuzhambu.
Non – microwave method
Stir fry the ladyfinger, with 1 teaspoon oil, in medium flame for 1 minute. Add 1/2 cup water, hing and turmeric powder and cook till it is soft. Add ground paste, beaten curd and salt and boil for 3 more minutes.
garnish with mustard seeds and red chilies fried in coconut oil.