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 without Tomatoes (with dal)
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
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.
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.
Now add the rice flour mix and the cooked dal and boil until it thickens a little.
Serve it with plain rice and a vegetable curry.
Tips to prevent okra/bhindi from becoming sticky while cooking
Nice recipe with detailed pics. very much similar to sambar but the proportion of okra is more.
I think perfect for Venn Pongal this. Looks delicious.
Wow!Nice with step by step pictures. we call this as vendaikkaai pulicurry.But adding toor dal to pachadi is new to me..
Tangy and super tempting pachadi.
Tempting n inviting…
This is my favorite veggie.. Looks so tempting and delicious..
hi!first time here.this is my fav veggie.yummy and delicious.
Adding dal is a new try… Thanks for ur tip…
simple yet tasty curry.. My mum used to do this.. u remind me of that curry should try soon
nice recipe.. hearing this for the first time..
Mmmmm ! That's a great pachadi. I can imagine the tangy taste in my tongue !
quick and delicious pachadi.
Simple and healthy recipe… Like this… Thanks for sharing.
i want to try this but wont water make it sticky?
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.
what is …Hing?
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.
perungayam as simple as that
Hi I made this ladysfinger dish.. It was really awesome… Loved it.. Correct guidance…
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
Can we add Jaggery to this dish. If so, what is the quantity of jaggery that can be added?
If you like the sweet taste, just add about 1 tsp of grated jaggery.
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.