Health |
Veg |
Non Veg |
Gallery |
Experts |
WEIGHT LOSS 
|
Articles |
Post Recipes |
Specials |
Videos |
Childrens Corner |
Health Tools |
Restaurants |
Downloads
|
Articles |
Post Recipes |
Specials |
Videos |
Childrens Corner |
Health Tools |
Restaurants |
Downloads
Vendakai puli pachadi
Category : Vegetables, South indian
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
- This is a side dish from Kerala that is served along with kootu.
- Finely chop the okra and roast it in oil until it turns slightly brown, need not be made crisp.
- Then add the tamarind pulp, salt, turmeric powder, curry leaves and jaggery and let it boil till raw smell is gone.
- In the mean time, grind the coconut, green chillies and mustard seeds (2 tbsp) with water to make a smooth paste.
- Once the okra is fully cooked in the tamarind pulp, add the ground paste and cook for 5-6 mins.
- Do not add excess water at any point during the cooking as the pachadi should not be too watery.
- Then heat some oil, add the fenugreek seeds and the leftover mustard seeds.
- Allow to splutter and add to pachadi.
- Garnish with finely chopped cilantro.
Ingredients:
200g - okra/bhindi
Tamarind, lime sized (made into pulp as in the case of rasam)
4 tbsp - coconut
5-6 - green chillies
3 tsp - mustard seeds
2 tbsp - oil
Salt, as required
Turmeric powder, a pinch
2-3 tsp - jaggery
1/2 tsp fenugreek seeds
Curry leaves, a few
Cilantro, a few sprigs
200g - okra/bhindi
Tamarind, lime sized (made into pulp as in the case of rasam)
4 tbsp - coconut
5-6 - green chillies
3 tsp - mustard seeds
2 tbsp - oil
Salt, as required
Turmeric powder, a pinch
2-3 tsp - jaggery
1/2 tsp fenugreek seeds
Curry leaves, a few
Cilantro, a few sprigs
RECIPES BY SUBASHINI KARTHIK
