Preparation time: 10 minutes |Cooking Time: 15 minutes | Serves 4-5
|TOOR DAL||1 TBLSP|
|COCONUT GRATED||2 TBLSP|
|GREEN CHILLI||3 NOS.|
|LADIES FINGER||5-6 NOS|
|COCONUT OIL||1 TSP|
|COOKING OIL||1 TSP|
|TURMERIC POWDER||A PINCH|
Soak the toor dal in very little water for 15 mins. Beat the curd nicely using a whisk and make it as buttermilk. Don't add water to it. The butter milk should be thick. Add salt as needed , turmeric powder and perungayam to it and keep it aside.
Grind the soaked toordhal,jeeragam green chillies and coconut into a fine paste.
While grinding this dont use water,use the buttermilk we have kept aside. This will prevent from the morekulambhu becoming watery.
Then add the paste to the buttermilk we have kept aside.
Meanwhile cut the ladies finger and fry it till golden brown using a non stick kadai and keep it aside.
Keep the flame small and cook til frothy.
Add the ladys finger before serving.
Enjoy your meal.