A super delicious semi-gravy preparation of ladies finger that is usually served in a typical tamil wedding lunch.
Have you tried this Ladies Finger Pachadi? If not please get some fresh and tender ladies finger as I don’t want you to miss this super delicious dish. This is something different and yummy that is usually served in a typical tamil wedding lunch. Make sure to maintain a good balance in taste as we are going to use tamarind as well as tomato. The flavor of tomato and tamarind should be mild and not very sour. Too much of them spoils the taste of the dish. Using fresh and tender vegetables is also important to get the expected taste. We usually serve this with steamed rice, dal and rasam at home. According to me, my mom makes the best vendaikkai pachadi and here is her recipe.
Cuisine : Indian – Tamilnadu
Category : Side dish for rice
Serves : 3-4
Preparation Time : 15 min
Cooking Time : 30 min
- 25 medium size Ladies Finger
- 1 Onion
- 1 Tomato
- 1 tbsp Thick Tamarind Extract
- 1/4 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1 tsp Oil
- Salt as required
- 2 tbsp Grated Coconut
- 4 Small Onions
- 1 tsp Cumin Seeds
- 1/2 tsp Mustard
- 1/4 tsp Asafoetida
- A sprig of Curry Leaves
- 2 tsp Oil
How to make Vendaikkai Pachadi?
1. Wash the ladies finger and wipe them dry with a kitchen towel (This is important. If there is water content, the ladies finger becomes soggy while frying). Cut both the ends. Cut lengthwise into two and check for any worms (Worms might be present in the ladies finger). You can also cut into rounds. But I prefer the first one as it is easy to check worms and also to get that gravy consistency.
2. Chop the onion and tomato.
3. Grind the items under ‘To Grind’ to a paste by adding water.
4. Heat oil in a pan. Add the chopped onion and saute for a minute (Need not saute till brown. Just saute it for a minute).
5. Now add the chopped tomato and ladies finger. Sprinkle some salt and saute for 5 minutes. Switch off the stove. This step prevents the ladies finger from sticking to each other.
6. Add a cup of water, turmeric powder to this and pressure cook till 2 whistles and then 5 minutes over low flame. Wait till the pressure is released. Open the cooker and mash it slightly with a laddle.
7. Heat oil in a pan and add mustard. Once it starts spluttering, add asafoetida and curry leaves.
8. Now add the ladies finger mixture, tamarind extract, salt, red chilli powder and water (if necessary). Mix well. Let it boil till the raw smell goes.
9. Now add the coconut paste and mix well.
10. Let it boil for 4-5 minutes. Serve hot!