White Randayi

My mom used to prepare white randayi (white coconut curry) with cucumber and ladies finger which I used to relish very much as a kid. I just loved the taste of those two vegetables when they were cooked in this rich and flavorful curry. Here's the recipe which I got from her and I hope you enjoy making it.

Recipe:

Ingredients:

Cucumber - 2 (cut into big pieces)

Ladies finger - 6 (cut into medium pieces)

Salt 

Oil - 5 tsp

Coriander Seeds - 1 tsp

Fenugreek seeds - 12 seeds

Green chillies - 2

Cumin seeds - 0.5 tsp

Grated Coconut - 1 cup

Turmeric powder - 0.5 tsp

Tamarind - small piece

Rice - 2 tsp (soaked)

Mustard seeds - 1 tsp

Curry leaves - 5

Red Chilly - 2

Hing - pinch

Preparation:

1.) Boil cucumber in 2cups of water. After sometime, add the ladies finger and let it boil well.

2.) Meanwhile, in a pan, heat oil, add coriander seeds, fenugreek seeds, green chillies, cumin seeds, turmeric powder and tamarind and let it fry.

3.) Once the above mixture is fried, put the flame on low and add grated coconut. 

4.) Grind the above fried coconut mix into a paste with little water.

5.) Once the paste is almost done, add some soaked rice and grind it again.

6.) Mix this paste along with the boiled cucumber and let it cook well in this gravy. Let it cook till the bubbles start coming.

7.) Next add tadka to this. For tadka, heat oil in a pan, add mustard seeds, curry leaves, red chilly, hing and fenugreek seeds. Add this to the cucumber mix and stir well.

White Randayi is ready to be served with rice.