Ready in 20 minutes
Warm, comforting, and full of flavor, this tea brings together the sweetness of honey, the tartness of apples, and the warmth of cinnamon for a soothing and delightful experience—perfect for any time of the year..
Ingredients:
- Lady’s Finger: 8 not chopped into small pieces
- Akshayakalpa organic Coconut Oil: 3 tbsp
- Dry Red Chilies: 2-3
- Mustard Seeds: 1 tsp
- Fenugreek Seeds: 1/4 tsp Garlic: 1/4 cup, chopped
- Shallots: 8-10, sliced
- Onion: 1 medium, chopped
- Tomato: 1 medium, chopped
- Salt: as required
- Turmeric Powder: 1/4 tsp
- Sambar Powder: 1 tsp
- Red Chili Powder: 1/2 tsp
- Tamarind: a small lemon-sized ball, soaked and extracted as juice
- Hot Water: 1 cup
- Asafoetida (Hing): a pinch
- Curry Leaves: a few
Instructions:
- Heat 2 tbsp of coconut oil in a frying pan.
- Add dry red chilies and chopped lady’s finger. Fry until the stickiness reduces, then remove and keep aside.
- In the same oil, add mustard seeds and let them splutter.
- Add fenugreek seeds, garlic, shallots, and onions. Sauté until golden brown.
- Add salt and chopped tomato, Cook until the tomatoes are soft and well blended.
- Reduce the flame to low and add turmeric powder, sambar powder, and red chili powder. Sauté
- for about 2 minutes to enhance the flavors.
- Add the fried lady’s finger and mix well.
- Pour in the tamarind juice and hot water. Stir and bring to a boil.
- Add a pinch of asafoetida and curry leaves.
- Let the curry simmer for 5-7 minutes on low heat until it thickens and flavours combine
- Serve hot with steamed rice or chapati.
- This method ensures a flavourful and balanced Vendakka Curry!
Savor each sip of this aromatic and refreshing tea, as the flavors blend together to create a delightful treat for your senses.
