Tuesday, January 27, 2015

Vendakai (Ladies Finger/Okra) with Mothchai "மொச்சை" (Lima Beans) Puli Kulambu

Vendakai (Ladies Finger/Okra) with Mothchai "மொச்சை" (Lima Beans) Puli Kulambu

I love mothchaikotai or mothchai ie lima beans.  My mum used to make curry with dried fish and motchai kind of thick and slightly spicy.  Just thinking of one can make me drooling.

Lets look at how I make this thick gray full of tangy, spicy and sort of thick gravy suitable for a cold winter with hot chapati or hot steaming rice.

10 ladies finger - medium sized - washed and sliced into 2 or 3
1/4 cup of lima beans - washed and soaked overnite or atleast 4hours  and boiled
1 medium sized tomato - chopped small.
1/2 tbs of
1 big onion - sliced
1 sprig of curry leaves
1/2 tsp of mustard seeds
1 tbs of fenugreek seeds
1 tbs tamarind paste mixed with 150ml water
2 tbs of chilly powder (I used the kashmiri chilly powder)
1 tbs sambar powder
1 tsp turmeric powder

How To Prepare
1.  Prepare the beans, ie wash and soaked overnite preferably otherwise about 4 hours will do, then either pressure cook it or boil soft with some salt.  Once done, drain and you can either remove the skin or leave it on.

2.  Next heat oil.  Once hot, add in mustard seeds.  Once it starts to pop/splutter, then add in the fenugreeks, stir fry, do not burn the fenugreeks or you will have bitter after taste.

3.  Add in onions and saute till soft, followed by the ginger garlic and tomatoes.  I like to crush my tomatoes with my hands sort of like puree. Mix well for 3-4 minutes.

4.  Add in all the powders, mix well with oil mixture, saute for a few more minutes, till the oil starts to split.

5.  Pour in the tamarind juice and mix well, season to taste.  Cover and let it boil for a few more minutes, add in the beans and let it reduce to a almost thick gravy.

6.  Once it is almost thick gravy add in the sliced ladies finger, mix well and let it simmer till the ladies fingers are tender and cook and require consistency.



Tuesday, January 20, 2015

Tindly Fry (Kovakkai)கோவக்காய் Fry

Tindly, Ivy Gourd or it is called kovakkai in tamil (கோவக்காய்) is a kind of vegetable that you find in abundance in Qatar as it vegetables are mostly imported from India.  This is the second time only I have cooked, first being when my husband bought the vegetable out of curiosity.

To tell the truth, I am beginning to like them and I shall be trying more different style of cooking with this newly found love towards Tindly @ Kovakkai..

You can find out more about ivy gourd/tindly on this http://www.healthbenefitstimes.com/health-benefits-of-ivy-gourd/

These are matured kovakkai that do not want to cook.

Ingredients Required
350gm of kovakkai - wash and sliced thinly
1/2 tsp of mustard seeds
1/2 tsp of urad dhall
1/2 tsp of ginger garlic
1 sprig of curry leaves
1 big onion  - finnely chopped
1/2 tsp of tumeric powder
1 tbs of curry powder - I used kashmiri chilly powder for the extra spiciness.
How to prepare 
1.  heat oil and  once hot, add in mustard seeds, when it starts to splutter, add in urad and followed by onions
2.  Saute the onions till soft.
3.  Add in ginger garlic and curry powder stir.
4.  Add in curry powder and turmeric and stir in  for seconds,
5.  Stir in the sliced kovakkai, mix well and and add in 2 -3 spoons of water and stir well.
6.  Season with salt and cook till tender.
7.  Ready to be serve with chapatis and rice.



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