Recipe Reference: Mrs. Bhanumathi Ramesh
Lady’s finger (Vendekka) – 10 nos.
Boiled rice – 1 cup
Thick tamarind paste – 1 tablespoon
Turmeric powder (Manjal thool) – 1/2 teaspoon
Chilli powder (Milaga thool) – 1 teaspoon
Red chillies (Kanja molaga) – 4 nos.
Channa dal (Kadalai paruppu) – 1 teaspoon
Cinnamon (Pattai) – 2 nos.
Cashews (Mundhiri paruppu) – 10 nos.
Mustard seeds (Kadugu) – 1 teaspoon
Curry leaves – 10 leaves
Oil – 1 tablespoon
Salt – as desired
1. Slit the center of the lady’s finger (vendekka) using a small knife. Do not break or cut it into two. In a pan, heat oil and add all the split ladies’ finger and fry them for 2 minutes.
2. While frying ladies’ finger, add turmeric powder and fry well. Then add salt, thick tamarind paste, and chilli powder. Fry for few minutes till the tamarind paste and chilli powder are well absorbed by the ladies’ finger. Keep the fried ladies’ finger separately.
3. In a pan, heat oil and add mustard seeds, red chillies, channa dal, cinnamon, cashews, and turmeric powder (very little).
4. Then add boiled rice, salt, and curry leaves. Finally, add the fried ladies’ finger to the boiled rice and mix well.
Now, Vendekka Sadham (Ladies’ finger rice) is ready!
Serve. With spicy sidedish – Poriyal & Varuval
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