Vendakai pachadi is my dad's favourite. My mom used to make it quite different than other pachadi. Most of us are familiar with bhindi masala, vendakai poriyal, bhindhi fry. This pachadi is so simple to make and can be used as main dish instead of sambar. It could be served with hot steam rice and rice papad.
Preparation time : 10 mins
Cooking time: 15 mins
Serves : 2 nos
Ingredients:
Bhindi - 5 nos
Tomato - 2 nos (medium size, finely chopped)
Onion - 1 (large, finely chopped)
Curry leaves - few
Mustard - 1 teaspoon
Urad dal - 1 teaspoon(split)
Gingelly oil - 1 1/2 tablespoon
Sambar powder - 1 teaspoon
Coriander powder -1 teaspoon (optional)
Turmeric powder - 1/4 teaspoon
Salt - to taste
Tamarind - small gooseberry size
Toor dal - 1 tablespoon
Coconut - 1/2 cup (grated)
Hing - 1 pinch
Method:
1. Wash and dry lady'sfinger. Cut them into fine pieces.
2. Wash and soak toor dal for 10 mins.
3. Extract tamarind pulp and keep it aside.
4. Grind grated coconut in mixer by adding little water to make it thick paste.
4. Heat oil in pressure pan, add mustard seeds, urad dal, curry leaves, hing and onion.
5. Saute onion until it turns translucent colour, add tomato, half of required salt, turmeric powder and saute well until tomato is half cooked.
6. Add chopped lady'sfinger and saute it for a min.
7. Finally add toor dal, tamarind juice, water, salt and sambar powder. Mix well and check for spice, salt and tanginess.
8. Pressure cook for 7 to 8 whistle and switch off the flame.
9. Once pressure goes off, open the lid and smash the gravy. Add coconut paste and mix well.
10. Again pressure cook the mixture for 3 whistle.
Yummy vendakai pachadi is ready to be served.
Garnish with fresh curry leaves and serve vendakai pachadi with hot steam rice and papad.
Tips:
1. Instead of ladysfinger, broad beans can be used.
2. Ladysfinger should be only 5 nos for 1 onion and 2 tomato ratio.
3. Since toor dal is cooked in tamarind juice, it takes time to get cooked.
Cooking time: 15 mins
Serves : 2 nos
Ingredients:
Bhindi - 5 nos
Tomato - 2 nos (medium size, finely chopped)
Onion - 1 (large, finely chopped)
Curry leaves - few
Mustard - 1 teaspoon
Urad dal - 1 teaspoon(split)
Gingelly oil - 1 1/2 tablespoon
Sambar powder - 1 teaspoon
Coriander powder -1 teaspoon (optional)
Turmeric powder - 1/4 teaspoon
Salt - to taste
Tamarind - small gooseberry size
Toor dal - 1 tablespoon
Coconut - 1/2 cup (grated)
Hing - 1 pinch
Method:
1. Wash and dry lady'sfinger. Cut them into fine pieces.
2. Wash and soak toor dal for 10 mins.
3. Extract tamarind pulp and keep it aside.
4. Grind grated coconut in mixer by adding little water to make it thick paste.
4. Heat oil in pressure pan, add mustard seeds, urad dal, curry leaves, hing and onion.
5. Saute onion until it turns translucent colour, add tomato, half of required salt, turmeric powder and saute well until tomato is half cooked.
6. Add chopped lady'sfinger and saute it for a min.
7. Finally add toor dal, tamarind juice, water, salt and sambar powder. Mix well and check for spice, salt and tanginess.
8. Pressure cook for 7 to 8 whistle and switch off the flame.
9. Once pressure goes off, open the lid and smash the gravy. Add coconut paste and mix well.
10. Again pressure cook the mixture for 3 whistle.
Yummy vendakai pachadi is ready to be served.
Garnish with fresh curry leaves and serve vendakai pachadi with hot steam rice and papad.
Tips:
1. Instead of ladysfinger, broad beans can be used.
2. Ladysfinger should be only 5 nos for 1 onion and 2 tomato ratio.
3. Since toor dal is cooked in tamarind juice, it takes time to get cooked.
No comments:
Post a Comment