Vendakkai Kadalai Masala Recipe | Lady’s finger chana masala

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.

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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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Do try and let me know your feedback. You can also try the below recipes

Cauliflower Stir fry

Kosoi Bwtwi

Baked Potatoes

Palak Keerai Kootu

Bitter gourd Masala

Raw Papaya Gravy

Potato Methi Roast

Broccoli Stir Fry

Paneer Capsicum Dry

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Serves 4

124

Vendakkai Kadalai Masala Recipe | Lady’s finger chana masala

Vendakkai kadalai masala is spicy and tangy gravy made using lady's finger and chickpeas

15 minPrep Time

30 minCook Time

45 minTotal Time

Recipe Image
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5 based on 8 review(s)

Ingredients

  • Ladies finger 300 grams
  • Konda kadalai 1 cup
  • Onions 2 medium
  • Tomato 1 medium
  • Ginger garlic paste 1.5 tsp optional
  • Sambar powder 1 tbsp
  • Turmeric powder 1/4 tsp
  • Garam masala 1/2 tsp
  • Salt 1 tsp or as required
  • Tamarind small lemon size
  • Coriander leaves to garnish
  • To Temper
  • Oil 2-3 tbsp
  • Mustard 1/2 tsp
  • Urad dal 1/2 tsp
  • Curry leaves few

Instructions

  1. Wash and soak the chana for 8 hours or overnight.
  2. Pressure cook it for 3-4 whistles and keep it ready.
  3. Cut the lady's finger and allow it to dry.
  4. Take small lemon sized tamarind and extract it.
  5. Heat oil and temper with mustard, urad dal and curry leaves
  6. Then add the finely chopped onions and saute for 1 minutes.
  7. Then add ginger garlic paste and saute till raw smell goes.
  8. Next add chopped tomatoes and saute till mushy.
  9. Now add the chopped okra and saute nicely for 3-4 minutes. Add more oil in this stage if required.
  10. Then add salt, turmeric powder, sambar powder and garam masala.
  11. Then add the cooked chickpeas and cook till masala is coated.
  12. Add the tamarind extract and allow it to cook till everything is mixed and all water is absorbed.
  13. Switch off the flame and garnish with coriander leaves.
  14. Serve hot with rice/roti

Notes

You can shallow fry the vendakkai before adding to the gravy.

You can add red chilli powder and coriander powder instead of sambar powder.

Adjust the consistency of the gravy as dry or semi gravy according to your preference

Nutrition

Calories

124 cal

Fat

7 g

Carbs

14 g

Protein

2 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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https://www.namscorner.com/vendakkai-kadalai-masala-recipe-ladys-finger-chana-masala/

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.

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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

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Then add the finely chopped onions and saute for 1 minutes.

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Then add ginger garlic paste and saute till raw smell goes.

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Next add chopped tomatoes and saute till mushy.

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Now add the chopped okra and saute nicely for 3-4 minutes. Add more oil in this stage if required.

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Then add salt, turmeric powder, sambar powder and garam masala.

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Then add the cooked chickpeas and cook till masala is coated.

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Add the tamarind extract and allow it to cook till everything is mixed and all water is absorbed.

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Switch off the flame and garnish with coriander leaves.

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Serve hot with rice/roti

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01 - A-Z-Recipe-Challenge

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17 thoughts on “Vendakkai Kadalai Masala Recipe | Lady’s finger chana masala”

  • What a beautiful masaledaar sabzi this is! I'm sure this must be a delight to eat with phulkas or parathas. I love the combination of ingredients you have used here. Would love to try this out some time. :)
  • Loved this South Indian style Vendakkai Kadalai masala. Beautiful combination of ingredients.. Would love to eat it with Vathakuzhambu.
  • You are giving me some very good ideas now! I have chickepea for dinner most of the day and struggle to add some vegetables to it, this idea of adding ladyfinger is just too good... I would really enjoy this on its own... delicious!
  • What a wonderful combination Narmadha, chickpeas and lady finger. Love how the curry looks so delicious and its easy to prepare. You've now given me a recipe to use to make bhindi in a different way.
  • Very interesting curry with combination of bhindi and chole. .the curry is new to me.. looks so spicy and rich in flavors.. would love to eat this with hot hot chapatis!
  • Bhindi with chana looks super tempting Narmadha. A perfect side dish to serve with any Indian bread. Loved this spicy flavorful and mouthwatering bhindi curry. Chana and bhindi a very unusual combo. I am sure it taste great.
  • I love when lentils or legumes are added to vegetables. It not only adds to the taste quotient but enriches the recipe health wise too. Loved the combination and this would make a wholesome lunch with a side of salad and some phulkas.
  • This South Indian style okra chana curry looks so interesting and lovely combination of ingredients. Loved this spicy and flavorful style of curry & would love to eat this with hot chapatis.
  • Loved chana and bhindi combo. This is such a great way to add proteins to the already nutritious subzi. I would love to have it with chapathi.
  • My aunt makes venadkkai with ground nut but i never gor the recipe from her. This recipe looks so similar to what she used to make so i am sure i will try this. this will be so good for the lunch box as it will not spill as well
  • What a lovely and delicious amalgamation of flavors and textures! I would never think of adding chana to bhindi....awesome dear, will try this one soon!

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