Sunday, November 16, 2008

What they call Kadi in Northern parts of India is called More Kozambhu inTamilnadu, Majjige in Andhra and Mosaru in Kannada, there is always a variation in the preparation , this is another signature dish that I love to make and just for me because I know that no one else prefer this just try this out with Sauteed Lady's Finger......................



Lady's Finger 5 nos

Sour Curd 1 cup

Turmeric 1/2 tsp

Mustard seeds 1/2tsp

Jeera seeds 1 tsp

Curry leaf 1 sprig

Dried red chilly 3 nos

Asofoetida 1/4 tsp

Rice 2 tbsp

Bengal Gram 3 tbsp

Salt to taste

Oil 4 tsp

Coriander 1 tbsp for Garnish


-Soak the rice , gram and jeera for 2 hours and then grind it to a coarse paste,keep aside.

-Wash and pat dry the Lady's finger with a kitchen towel and cut it into 1 inch pieces then saute it with 1 tsp of oil and keep aside.

-Churn the curd with 3 cups of water and mix the paste in it without any lumps.

-Heat the remaining oil in a kadai and add the mustard when it splutters add the curry leaves, asofoetida, turmeric, broken dry chilly and saute well, then pour the mixture of churned curd and add required salt to taste, when it comes to boil reduce and simmer for 3 Min's after adding the lady's finger with another cup of water, stir gently do not let it boil as it might curdle.

-Serve garnished with coriander.

It is very important that the Lady's finger is sauteed before adding or else it will become a sort of sticky sticky and spoil the dish.

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