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Monday, January 7, 2013

Vendakkai Puli Pachadi-Indian Okra Recipes-Bhindi Recipe

Most of you must be familiar with bhindi masala, vendakkai poriyal, stuffed lady's finger etc but many will not be knowing about this vendakkai puli kootu. This is a typical Tamil Brahmin recipe which is very common in my house. I do not make any sambar or rasam when I prepare this dish. I just prepare any vegetable curry or thuvayal as it goes well along with this. Today we will learn how to make ladies finger puli kootu following this easy recipe.

Vendakkai Puli Pachadi

Vendakkai Puli Pachadi-Ladiesfinger Tamarind Kootu

Vendakkai Puli Pachadi

 Prep Time : 15 mins
 Cook Time : 30 mins 
 Serves: 4
 Recipe CategorySide Dish-Ladiesfinger
 Recipe CuisineSouth Indian
 Author:

   Ingredients needed

   Ladies finger - 1/2 kg/500 grams
   Green chillies - 6-7 slit
   Turmeric powder -1/4 tsp
   Sambar powder - 1 tsp
   Curd - 1 tsp
   Tamarind - small gooseberry sized ball
   Rice flour - 1 tsp mixed with a tbsp of water
   Tur dal - 2 tbsp or 1 ladle of cooked tur dal (optional)
   Salt as required

   For the seasoning

   Mustard seeds - 1 tsp
   Bengal gram/channa dal - 1 tsp
   Urad dal - 1 tsp
   Red chilli - 1
   Hing - a pinch
   Curry leaves - a sprig


Preparation

Wash ladies finger, wipe it dry with a kitchen towel and cut it into small rounds. Discard the head and tail.

Soak tamarind in 3/4 cup warm water and extract tamarind juice. Discard the pulp.

Pressure cook tur dal till soft.

Method

Heat oil, add mustard seeds, when it splutter, add channa dal, urad dal, red chilli, hing and curry leaves.

When dal turns golden brown, add ladies finger, slit green chillies and cook for a few minutes. Don't forget to stir in between while cooking. After it is cooked a little, add sambar powder, turmeric powder, curd, salt needed and cook covered on medium flame.

Once the ladies finger is half cooked, add a cup of hot water and cook for some more time.


When the vegetable is almost cooked, add tamarind water and boil till the raw flavor of the tamarind goes.

vendakkai kootu

Now add the rice flour mix and the cooked dal and boil until it thickens a little.

lady's finger puli kootu

Serve it with plain rice and a vegetable curry.

Tips to prevent okra/bhindi from becoming sticky while cooking

1. After washing the vegetable, wipe it dry with a cloth. The cutter and the knife should also be dry.

2. Adding a tsp of curd while cooking lady's finger helps to prevent it from becoming sticky.

3.Adding a few drops of lemon juice also help.

4. Adding a tsp of besan (kadalai mavu) also works.

More Ladies finger recipes

Stuffed Ladies finger curry 

Vendakkai Poriyal 

Ladies finger kootu with tomatoes (another version)

Bhindi Masala

Vendakkai Thayir Pachadi 

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19 comments:

  1. Nice recipe with detailed pics. very much similar to sambar but the proportion of okra is more.

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  2. I think perfect for Venn Pongal this. Looks delicious.

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  3. Wow!Nice with step by step pictures. we call this as vendaikkaai pulicurry.But adding toor dal to pachadi is new to me..

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  4. Tangy and super tempting pachadi.

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  5. This is my favorite veggie.. Looks so tempting and delicious..

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  6. hi!first time here.this is my fav veggie.yummy and delicious.

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  7. Adding dal is a new try... Thanks for ur tip...
    http://recipe-excavator.blogspot.com

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  8. simple yet tasty curry.. My mum used to do this.. u remind me of that curry should try soon
    http://great-secret-of-life.blogspot.com

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  9. nice recipe.. hearing this for the first time..

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  10. Mmmmm ! That's a great pachadi. I can imagine the tangy taste in my tongue !

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  11. quick and delicious pachadi.
    http://www.indiantastyfoodrecipes.com/

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  12. Simple and healthy recipe... Like this... Thanks for sharing.

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  13. i want to try this but wont water make it sticky?

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  14. Narinder - If you fry the lady's finger well first (uncovered) it will not be sitcky. You have to wipe the ladies finger dry after washing it.

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  15. Replies
    1. Hing also known as asafoetida is a spice which is added in Indian cooking as a flavor enhancer. It also aids in digestion, so we add to most of the dishes. It is a standard component of Indian cuisine.You can refer http://en.wikipedia.org/wiki/Asafoetida also for more details.

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