Vendakkai Kadalai Masala Recipe | Lady’s finger chana masala
Vendakkai Kadalai Masala Recipe | Lady’s finger chana masala recipe with step by step pictures and instructions. Vendakkai kadalai masala is spicy and tangy gravy made using lady’s finger and chana. We love this combination and my MIL will make puli kuzhambu too. This semi gravy goes well with rice as well as roti/chapati. Perfect to have as side dish for variety rice. I learnt this recipe from my aunt and it is simple without any grinding work. It gets ready in less than 30 minutes.
Wash and dry the lady’s finger in sun when you have time. Otherwise you can just clean it with white cloth, chop and use it. I used sambar powder but you can replace it with red chilli powder and coriander powder or kuzhambu powder. This is my contribution to A to Z Recipe Challenge facebook group where we need to post recipes in alphabetical order and letter for this month is L and I made this delicious Lady’s finger chana masala. Let’s quickly checkout how to make this vendakkai kadalai masala.
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How to make Vendakkai Kadalai Masala with step by step pictures
Wash and soak the chana for 8 hours or overnight. Pressure cook it for 3-4 whistles and keep it ready.
Cut the lady’s finger and allow it to dry. Take small lemon sized tamarind and extract it. Heat oil and temper with mustard, urad dal and curry leaves
Then add the finely chopped onions and saute for 1 minutes.
Then add ginger garlic paste and saute till raw smell goes.
Next add chopped tomatoes and saute till mushy.
Now add the chopped okra and saute nicely for 3-4 minutes. Add more oil in this stage if required.
Then add salt, turmeric powder, sambar powder and garam masala.
Then add the cooked chickpeas and cook till masala is coated.
Add the tamarind extract and allow it to cook till everything is mixed and all water is absorbed.
Switch off the flame and garnish with coriander leaves.
Serve hot with rice/roti
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