This Pachadi variety is one of the popular Pachadi varieties of the Tirunelveli Saiva Pillai Community.Vendaikkai and Mangai Pachadi, is another common Pachadi.The Pachadies are different from kootus, that for Pachadies we add a little extract of tamarind
Ingredients :
Lady's Finger 20 ( 250 gms.)
Small onions 15 / 1 Big Onion
Cooked Toor Dhal 1/2 cup
Tamarind 1 Gooseberry size
Salt, Hing, Turmeric Powder (Optional )
To grind in the mixi :
Grated Coconut 1/2 cup
Zeera 3/4 tsp.
Green Chilly 2
Small onions (optional ) 3 / a small piece of Big Onion
To Temper :
Mustard, Split Urad Dhal,Oil, Curry Leaves.
Method :
1. Split the Vendaikkai into 4 lengthwise till the stalk without separating into 4 pieces.
Then cut it into small pieces.Slice the onions.
2. Soak the tamarind in warm water and extract a cup of tamarind water.
3. If there is no cooked Dhal, pressure cook 1/4 cup of Toor Dhal.Grind the given
ingredients in a mixi.
4. Heat oil in a tawa, add the finely chopped onions and saute them till they become
golden brown.
5.Then add the sliced Vendaikkai and saute till they turn brown and get roasted well.
6. Add the tamarind water, salt, hing , cooked Dhal, coconut paste and Turmeric
Powder.Let it boil for about 5 mins.
7. Once the Pachadi is boiled well, preferably on low fire getting rid of the raw smell
of the tamarind and ground coconut, remove from fire.
8. Season with mustard , split urad dhal and curry leaves. The tasty pachadi is ready.
Preparation time 30 mins.
Note :
1. The green chillies and tamarind can be used as per our taste.
2. If vessels and washing the vessels have to be minimised, garnishing with mustard
can be done before adding the onions or can be kept aside and added in the end.
3. Turmeric Powder is used by me extensively for its medicinal value but for certain
dishes, I avoid it to maintain the white colour of the dish as my mother in law does.
Similarly for this pachadi also , turmeric powder is not used by me.
4. Tomatoes can also be used and the quantity of the tamarind can be reduced.
 |
| Vendaikkai / Lady's Finger Pachadi |
Ingredients :
Lady's Finger 20 ( 250 gms.)
Small onions 15 / 1 Big Onion
Cooked Toor Dhal 1/2 cup
Tamarind 1 Gooseberry size
Salt, Hing, Turmeric Powder (Optional )
To grind in the mixi :
Grated Coconut 1/2 cup
Zeera 3/4 tsp.
Green Chilly 2
Small onions (optional ) 3 / a small piece of Big Onion
To Temper :
Mustard, Split Urad Dhal,Oil, Curry Leaves.
Method :
1. Split the Vendaikkai into 4 lengthwise till the stalk without separating into 4 pieces.
Then cut it into small pieces.Slice the onions.
2. Soak the tamarind in warm water and extract a cup of tamarind water.
3. If there is no cooked Dhal, pressure cook 1/4 cup of Toor Dhal.Grind the given
ingredients in a mixi.
4. Heat oil in a tawa, add the finely chopped onions and saute them till they become
golden brown.
5.Then add the sliced Vendaikkai and saute till they turn brown and get roasted well.
6. Add the tamarind water, salt, hing , cooked Dhal, coconut paste and Turmeric
Powder.Let it boil for about 5 mins.
7. Once the Pachadi is boiled well, preferably on low fire getting rid of the raw smell
of the tamarind and ground coconut, remove from fire.
8. Season with mustard , split urad dhal and curry leaves. The tasty pachadi is ready.
Preparation time 30 mins.
Note :
1. The green chillies and tamarind can be used as per our taste.
2. If vessels and washing the vessels have to be minimised, garnishing with mustard
can be done before adding the onions or can be kept aside and added in the end.
3. Turmeric Powder is used by me extensively for its medicinal value but for certain
dishes, I avoid it to maintain the white colour of the dish as my mother in law does.
Similarly for this pachadi also , turmeric powder is not used by me.
4. Tomatoes can also be used and the quantity of the tamarind can be reduced.
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