The very first chettinad style food I tried. My husband gave me this recipe and I used lobia/thattapayaru in a lunch menu instead of a sundal. It came out so well that I started drooling when cooking was done. It goes well with steaming hot rice and chappathi.
- Karamani/Thattapayaru/Lobia-1 cup
- Shallot-8 to 10
- Tomato-1 large sized
- Tamarind extract-1/2 cup
- Red chilly powder-1 tsp
- Coriander powder-1/2 tsp
- Turmeric powder-1/2 tsp
- Sambhar Powder-1 tsp
- Salt-To taste
- Oil-To cook
- Mustard seeds-1/2 tbsp
- Cumin seeds-1/2 tbsp
- Fenugreek seeds-1/2 tsp
- Black pepper-3
To make it into a fine paste:
- Grated coconut-3 tbsp
- Fennel seeds-1/2 tbsp
- Wash and soak lobia overnight.
- Pressure cook lobia and set it aside.
- Heat oil in a kadai and all elements to temper.
- When tempering is done,saute shallots,tomato and garlic.
- When tomatoes turn soft ,add turmeric powder,hing ,sambhar powder,red chilly powder and coriander powder.
- Give a quick stir and let it boil.
- When bubbles appear as it boils,add tamarind extract and cooked lobia.
- Mix it well after adding salt and let it boil.
- After 10 minutes,grind coconut and fennel seeds and add to it.
- Switch it off when it starts to boil.
- Serve it hot with rice.
Karamani/Lobia/Thattapayaru has to get cooked well.
The more the kulambu boils after adding tamarind extract the more the flavour is.
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