VENDAKKAI PULI PACHADI RECIPE| OKRA IN TAMARIND SAUCE

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:

1. I used the tamarind paste. You can soak a small gooseberry sized tamarind in hot water and extract juice with 1 cup of water.
2. Do not change the color of okra while cooking.

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