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