Keerai kulambu with Vendaikayi kari

This is an excellent combination and a must try, Keerai tasty paruppu kulambu with spicy vendaikayi is excellent. So go ahead,try out and let me know.

1. Keerai kulambu:




Ingredients:

1. Keerai(Greens) - Wash well and chop (1 bowl),
2. Toor dal - 3/4 cup,
3. Onion - 1(Finely chopped),
4. Tomato - 11/2 (Finely chopped),
5. Mustard seeds - 1 tsp,
6. Cumin seeds - 1 tsp,
7. Curry leaves - 1 string(Optional),
8. Red chilly powder - 2 tsp,
9. Turmeric powder - 1/2 tsp,
10. Asefeotida powder - 1 tsp,
11. Coriander powder - 1 tsp,
12. Sambar powder - 1/2 tsp,
13. Tamarind paste - 1/2 tsp,
14. Salt - as per taste,
15. Red dry chilly - 1,
16. Oil - for frying,
17. Ghee - 1 tsp(just for taste).

To grind:
1. Grated coconut - 1/4 cup,
2. Cumin seeds - 1/2 tsp.

How to make Keerai kulambu:

1. In a pressure cooker, pour a tsp oil and add the mustard and cumin and let them to splutter.
2. Now add the asefeotida and dry chilly and add the onions, curry leaves and saute. And then add the tomatoes and saute a min.
3. Add the spice powders(chilly, turmeric, coriander, sambar powder) and saute well till the raw smell goes.
4. Add the keerai and toor dal and saute well for a min.
5. Now add enough salt and water, pressure cook for 2 whistles and cool.
6. Uncover and add the ginded coconut paste and tamarind paste and give a stir. Adjust salt and taste and boil till the required consisitency.
7. Transfer to a bowl and eave a drop of ghee on top.

Mm.. Curry is ready, now comes the subji...

2. Vendaikayi kari:



Ingredients:

1. Vendakayi(Lady's finger) - chopped 1 cup,
2. Onions - 2(Finely chopped),
3. Tomato - 1(Finely chopped),
4. Turmeric powder - 1/2 tsp,
5. Red chilly powder - 2 tsp,
6. Jeera/Saunf - 1 tsp,
7. Curry leaves - 1 string,
8. Salt - as per taste,
9. Oil - for frying.

How to make this:

1. Heat oil in kadai, add the jeera seeds and let them splutter turning light brown. Add the onions, curry leaves and saute till transparent.
2. Add the tomatoes and saute till they mash. Add the spice powders(turmeric and chilly) and salt and saute till raw smell goes.
3. Now add the vnedakayi and stir well so that the masala gets coated well.
4. Add oil on the sides and center and simmer flame and cook(do not cover, if done excess moisture will turn the lady's finger sticky).
5. Stir occasioally by leaving oil. Fry till slightly golden brown and turn off the flame.

wow! Super combination. Tastes great. Enjoy blogging!!!