Ukde Seeth ,Vendakkai Puli Kuzhambu / Terrace Grown Lady’s Finger Cooked in Coconut Masala Gravy n Ambuli Kothla Puddi Nonche /Shredded Raw Mango Powdered Masala Pickle

Ukde Seeth ,Vendakkai Puli Kuzhambu  / Terrace Grown Lady’s Finger  Cooked in Coconut Masala Gravy n Ambuli Kothla  Puddi Nonche /Shredded Raw Mango Powdered Masala  Pickle

Vendakkai Puli Kuzhambu  / Terrace Grown Lady’s Finger  Cooked in Coconut Masala Gravy 

• Tender Ladies Finger -12 to 14
• Oil -1 tblsp 
• Tamarind -Lemon Size
•  Mustard Seeds- 1/2 tsp
• Urad Dhal – 1 tsp
• Dry Red Chillies – 2
• Curry Leaves-1 sprig
• Shallots/Sambar Onion  – 8 to 10 
• Garlic Flakes – 6 
• Tomato – 1 medium size 
• Jaggery – Marble size 
• Salt to taste

For Roasting & Grinding

• Oil – 2 tsp
• Coriander Seeds – 1 tblsp
• Dry Red Chillies – 4 to 6 
• Grated Coconut -1/2 cup 

Method 

Remove the tips of ladies finger n chop it into  two inch pieces . 

Soak tamarind  in 1/4 th cup of water for 20 mts n extract the thick pulp
  

Peel sambar onion n garlic flakes 

Chop Tomato 

In a pan add  oil, Add in dry red chillies n stir for few seconds till it changes color . Then add  coriander seeds and saute for a min.  Add in coconut and give a quick toss. Allow them to cool n grind to a fine paste . 

In a kadai, add a tsp  oil n add chopped ladies finger n fry for about 4 to 6 mts  n take it out ..

 In the same kadai add 2 tsp of oil  n splutter mustard seeds , then add  urad dhal, curry leaves and broken dry red chilly . Saute for a min.Add in peeled shallots, garlic flakes n stir for few mts . Add chopped  tomato and cook till it turn mushy. Add the ground paste , tamarind pulp , Jaggery ,  water, salt  n cook well . 

Ambuli Kothla  Puddi Nonche /Shredded Raw Mango Powdered Masala  Pickle

•  Ambuli/ Raw Mangoes.. 3 hard n fully matured as the inside pith should be hard n fully grown 

To Dry Roast n Powder 

•  Dry Red chilly ...1 huge fist  
•  Mustard seeds - 3/4 th  cup 
• Rock salt...1 Cup heaped   
• Fenugreek seeds/Methi seeds ..1/4 th tsp 
• Asafoetida /Hing ... 2 chickpea size ( i use solid hing )

 Method 

Just wipe the raw mangoes with clean dry cotton cloth . 

Shred the raw mangoes along with skin ( i do it in adoli ) can do even with knife n we call it kochoche in amchi ... 

Dry roast Rock salt on sim flame for few seconds ...cool n powder it ,no need for fine powder .

Dry roast dry red chillies, remove it ..

Dry roast mustard seeds along with solid hing ,remove it ...

 Dry roast Fenugreek seeds ...remove it ...

 Cool all the above dry roasted ingredients ... 

Now first powder the dry roasted chilly to a very fine powder ... remove it ... then powder the roasted mustard seeds, roasted hing n roasted methi seeds to a fine powder ... 

cool the powdered ingredients well . 

In a dry clean porcelain jar or glass jar add the shredded raw mango , roasted powdered salt n the above powder n mix well . The Pickle taste perfect tangy n spicy after 2 or 3 days ... 

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Note : Dont touch water while preparing this pickle ... Sun dry spoon , mixie jar n also the porcelain or glass  container in which the pickle will be stored .. This Pickle has a long shelf life that it can be stored for an year ,if taken care while preparing in a proper method .