Vendaikai/Okra Fry and Fenugreek/Methi Leaves Gram Dal Kootu – Lunch Thali

Ingredients for Okra/Lady’s finger/Vendaikai Fry
½ Kg Okra/Lady’s finger/Vendaikai 
½ teaspoon Red Chili powder
Salt to taste


Tempering
1-2 teaspoon Oil
½ teaspoon Mustard seeds
1 teaspoon Chana/Gram Dal
¼ teaspoon turmeric
1 spring of curry leaf
hing a pinch

Method

• Wash and Pat dry Okra/Lady’s Finger/Vendaikai with a kitchen towel. Chop into 1 inch pieces.
• Heat Oil given under tempering in a non-stick pan. Splutter mustard seeds, add chana/gram dal, turmeric, hing and curry leaf.
• Saute till the dal turn brown. Add the Chopped Vegetable, Give it a toss and saute for 2-3 minutes. 
• Add Red Chili powder and Salt, mix well.Cook in a Slow flame until it is done.
• Stir/Toss frequently to avoid burning of the vegetable. It will take about 10-15 minutes for the Okra/Lady’s finger to roast. 
• Serve Hot as an Rice accompaniment.

Ingredients for Methi/Fenugreek Kootu with Gram/Chana Dal
2 Medium-sized Bunches of Methi/Fenugreek Leaves
½ Cup Chana/Bengal Gram dal
2 nos green chili, silted lengthwise
¼ Cup of Freshly grated coconut
Salt to taste


To Grind
1 teaspoon Corainder seeds/Dhaniya
1 and ½ teaspoon Cumin seeds/jeera
1 teaspoon Black pepper/Milagu
½ teaspoon Chana/Bengal Gram dal
½ teaspoon Tuvar dal/Pigeon Peas


Tempering
1-2 teaspoon Oil
½ teaspoon Mustard seeds
1 teaspoon  Black gram dal, dehusked
2 nos red chili, broken into pieces
1 teaspoon of shredded ginger
hing a pinch

Method

• Soak Chana Dal/Bengal Gram dal in Water for 15 minutes.  Remove the root part of the Fenugreek/Methi leaves, Clean and Chop the leaves. After the chopping you might get 3 Cups of loosely packed leaves.
• Take the ingredients give under “To Grind” and grind it to a fine powder.
• In pressure cooker, add the methi/fenugreek leaves, Dal, Chilies, Coconut, Ground Powder, Salt and 2 Cups of water. Pressure Cook for 4-5 whistles. 
• When the pressure releases, churn it using the back of the laddle. 
• Heat oil given under tempering, splutter mustard seeds, black gram dal, broken chilies, and hing. Saute till the dal turns brown and Pour it over the Kootu. Garnish with shredded ginger.
• Serve as an Rice Accompaniment