This Vendaikkai Puzhi Pachadi is primarily made with Vendaikkai (okra) and Puzhi (tamarind). This pairs well with dal rice, curd rice and even with chapatis.
Vendakkai Puzhi Pachadi
This Vendaikkai Puzhi Pachadi is primarily made with Vendaikkai (okra) and Puzhi (tamarind). This pairs well with dal rice, curd rice and even with chapatis.
Course: Pachadi(Salad)Cuisine: Indian, Tamil, KeralaDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
20
minutesIngredients
Okra (Vendakkai) – 20 to 25
Tamarind – Lemon size
Green Chillies – 8
Red Chillies – 4
Turmeric Powder – 1/4 Teaspoon
Asafoetida Powder – 1/4 teaspoon
Oil – 1 tablespoon
Mustard – 1/2 Teaspoon
Curry Leaves – Few
Salt – 1 Teaspoon Or As Per Taste
Jaggery or sugar – 1 teaspoon
Directions
- Wash, wipe, and cut both the tips from the okra. Chop it into thin round slices, and slit the green chillies lengthwise.
- Soak the tamarind in water and extract the juice, adding sufficient water to make two cups of tamarind water.
- Heat oil in a frying pan, and when hot, add the mustard.
- When the mustard starts popping, add the asafoetida, red chillies (broken into two), green chillies, and curry leaves.
- Fry for a second, then add the chopped okra pieces. Set the flame to medium and stir fry until the okra changes color and becomes light brown.
- Add the tamarind water, along with the turmeric powder and salt. Mix well and allow to boil.
- Add jaggery and cook until the mixture becomes a thick gravy.
- This goes well with dal rice, curd rice, and even chapatis.
My all time Fav!!
hi
today I tried this, it came well.
Thank you Anitha for your feed back.
add a little jaggery and also roasted white til powder to it and its really yummy
we call it vendakkai vadhaku pacchadi
What a passion! School for a person who knows nothing about cooking