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.

Vendakkai Puli Pachadi

How to make Vendakkai Puli Pachadi 

Prep time -under 15 mins
Cook time -under 30 mins
Serves - 4

Ingredients needed

Lady's 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 - few

Preparation

Wash lady's 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 lady's 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 in medium flame. 

Once the lady's 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 Lady's finger recipes

Stuffed Lady's finger curry 

Vendakkai Poriyal 

Lady's finger kootu with tomatoes

Bhindi Masala 

Vendakkai Thayir Pachadi 

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18 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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