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  • Side Dish For Chapati

Vendakkai Puli Pachadi-Indian Okra Recipes-Bhindi Recipe

January 7, 2013 by PadhuSankar 24 Comments

Ladiesfinger puli pachadi is a typical Tamil Brahmin recipe which is very common in my house. This is another version of this pachadi which I have prepared without tomatoes. 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. 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 without Tomatoes (with dal)

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 ladiesfinger, 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 ladiesfinger, 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.

Related posts:

Murukku Recipes-Easy South Indian Murukku Recipes for Diwali
Capsicum Gravy for Rice,Chapati-Capsicum Masala Curry Recipe
Keerai Masiyal
Barley Spinach Khichdi-Barley Recipe-Healthy Lunch Ideas

Filed Under: Poriyal and Kootu Varieties, Side dish, Uncategorized Tagged With: Health Dish, Lady's finger recipes, Tamil Brahmin recipes, Uncategorized




Previous Post: « Peas Pulao-Matar Pulao Recipe-Pattani Sadam
Next Post: Khara Pongal Recipe-Ven Pongal-(Step wise pictures) »

Reader Interactions

Comments

  1. Sangeetha Priya

    January 7, 2013 at 4:34 pm

    Yummy pulipachadi!!!

    Reply
  2. Bhamathy

    January 7, 2013 at 4:56 pm

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

    Reply
  3. Subhashini

    January 7, 2013 at 5:08 pm

    I think perfect for Venn Pongal this. Looks delicious.

    Reply
  4. Asiya Omar

    January 7, 2013 at 5:42 pm

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

    Reply
  5. Priya

    January 7, 2013 at 7:24 pm

    Tangy and super tempting pachadi.

    Reply
  6. divya

    January 7, 2013 at 8:52 pm

    Tempting n inviting…

    Reply
  7. DivyaGCP

    January 8, 2013 at 1:58 am

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

    Reply
  8. Ramya Krishnamurthy

    January 8, 2013 at 2:31 am

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

    Reply
  9. Sangeetha Nambi

    January 8, 2013 at 4:36 am

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

    Reply
  10. Veena Theagarajan

    January 8, 2013 at 6:48 am

    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

    Reply
  11. Poorni

    January 8, 2013 at 7:23 am

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

    Reply
  12. R.Ramakrishnan

    January 8, 2013 at 9:30 am

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

    Reply
  13. Rekha

    January 8, 2013 at 11:43 am

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

    Reply
  14. Nabanita Das

    January 8, 2013 at 2:54 pm

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

    Reply
  15. Narinder Mavi

    October 2, 2013 at 7:25 am

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

    Reply
  16. Padhu Sankar

    October 4, 2013 at 4:53 am

    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.

    Reply
  17. muhabbath Ap

    January 28, 2014 at 9:52 am

    what is …Hing?

    Reply
    • Padhu Sankar

      January 29, 2014 at 12:18 pm

      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.

      Reply
    • pushparaj ravikumar

      April 16, 2015 at 8:12 am

      perungayam as simple as that

      Reply
  18. dimple darling

    September 25, 2016 at 7:34 am

    Hi I made this ladysfinger dish.. It was really awesome… Loved it.. Correct guidance…

    Reply
  19. Unknown

    September 25, 2016 at 3:07 pm

    Wonderful recipe. Used to eat when I was in Karaikudi studying..I was looking for this recipe for a long .. finally got it today. Thank you Padhu for step by step procedure and pictures

    Reply
  20. Sharada

    September 12, 2018 at 8:24 am

    Can we add Jaggery to this dish. If so, what is the quantity of jaggery that can be added?

    Reply
    • Padhu Sankar

      September 12, 2018 at 11:09 am

      If you like the sweet taste, just add about 1 tsp of grated jaggery.

      Reply
  21. Muthurathna

    August 21, 2019 at 10:21 am

    Vendakai Pachadi and Vendakai puli mandi are very famous dish in Chettinad. We also replace the ladies finger with Capsicum(specially the green-colored) along with white channa. Also we can do this for maavadu inji, but need to pressure cook the maavadu ginger. My cook book for North Indian Cuisine is always Padhuskitchen.

    Reply

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Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

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