Vendakkai puli pachadi recipe,i am trying out for the first time. When a reader asked for this recipe, i didn’t have much idea about how to make vendakkai puli pachadi. Though i have tasted in a friend’s place very long back, i couldn’t recollect the recipe. But thank god finally when i was casually talking to a friend about this recipe she gave me the idea and finally made it. This goes well with Arisi upma, Pidi Kozhukattai and you can have this with rice too. INGREDIENTS: [ serves 2-3]
| LADIES FINGER | VENDAKKAI |
8-10 |
| TAMARIND PASTE |
1 AND 1/2 TSP(If using tamarind, take a small gooseberry size) |
| GREEN CHILLI |
3 |
| JAGGERY |
1 TSP |
| WATER |
1 CUP |
| RICE FLOUR |
2 TSP |
| SALT |
AS NEEDED |
| OIL |
1 TSP |
| MUSTARD SEEDS |
1/4 TSP |
| TOOR DAL |
1/2 TSP |
| METHI SEEDS | VENDAYAM |
1/4 TSP |
| RED CHILLI |
1 |
METHOD:
- Wash and pat dry the ladies finger. Cut them into small roundels.
- In a pan add oil and temper with mustard seeds, toor dal , green chilli(cut into pieces),red chilli and methi seeds.
- When the dal turns brown, add the cut ladies fingers. Saute in a low flame for few minutes by adding salt to this.
- Saute this for a while but let it not change its color.
- Add the tamarind extract and add turmeric powder.
- Allow this to boil in a medium flame for 7-10 minutes in a medium low flame.
- Add in the jaggery and let this boil for few minutes.
- mix the rice flour with 2-3 tblsp of water without any lumps and add it to the pachadi.
- Stir it nicely and keep the flame low.
- the pachadi will get a thick consistency after adding rice flour.
- Switch off the flame and serve it with arisi upma or upma kozhukattai.
Note:
- I used the tamarind paste. You can soak a small gooseberry sized tamarind in hot water and extract juice with 1 cup of water.
- Do not change the color of okra while cooking.
delicious and tangy pachadi..
Tasty and inviting pachadi. Thanks for posting jayashri.
Deepa
Delicious delicious
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nice and tangy pachadi…
My amma makes mangaa , vendakkai pachadi. urs reminds me that recipe. must try 🙂
u reminded me about the arasi upma ! i am craving now 🙂 lovely combo !
Real tangy and tempting curry…
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Yummy one hv not tasted it
loved the second picture & the serving bowl 🙂
We make something similar called pulusu with bhindi..looks nice jey
this looks delicious and totally new to me. We love okra in all kinds, so I will try this and let u know how it went x
One of my family foods. But we prepare it in semi-gravy consistency. Looks yumm…
Would like to try this, haven't tasted it..
yummy recipe…tempting
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Tangy and tasty recipe
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oh that is so lip smacking and tongue tickling!!!
Sowmya
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delicious and flavorful recipe… beautiful clicks…
Lipsmacking tangy pachadi, seriously makes me hungry.
delicious!!
Hi Jeyashri, recipe looks great, thanks for posting. In fact one request i had was if you could continue to post a lot more Tam-Brahm recipes, especiallythe lesser known ones. I believe this is the USP of this blog and I am sure that like me, for a lot of others, your blog is fast becoming a definitive source for authentic Tam-Brahm recipes. So would request you to post more such recipes in this genre in the days to come. Great work on the blog, hoping to see this blog scale greater heights in the future.
Thank you anjana for your feedback. Even i am working on it and learning more authentic tam brahmin recipes from my mom and my relatives.Thanks again for your nice words
Amma makes this puli pachadi…tangy yummy pachadi, luv it!
i ve make it my restaurant,really the people like very much.thanks to jayasri
It came out excellent… just like how my mom makes! Thankyou