Bindi / Vendaikkai Raitha

                   Vendaikkai Raitha is fast and easy to prepare. This is a good combination for any Variety Rice or Chapathis.


Ingredients :

Bindi Raitha

Vendaikkai    12 - 15
Curd    1 cup
Onion (optional)   1
Red Chillies / Green Chillies  3
Mustard, Oil 1 tbsp., Salt
Grated coconut ( optional )  3 tbsp.


Method :

1. Heat oil, add Mustard, Curry Leaves and the Chillies, broken or sliced.

2. Then add the finely chopped onions and sauté well.

3. Then add the sliced Vendaikkai, salt and sauté on medium flame.

4. When the Vendaikkais are almost cooked, Switch off and let them cool. The Vendaikkai  must retain the green colour.

5. Mix the curd and salt. Add Coriander Leaves. The special Raitha is ready.

Note :

Some people coarsely grind the coconut, 4 cloves, 1 red Chilly and Mustard in the mixer and add 2 mins. before switching off. I tried that also. For me, the taste is not worth the trouble of grinding in the mixer.

You can also try that  way once.
 

Vazhaikkai Pachadi / Raw Banana Raitha

                                 This recipe was passed on to me by my daughter, who had relished this in a dinner hosted by one of her friends at home. It is very easy to prepare and tastes good.



Vazhaikkai Raitha

Ingredients :

Raw Banana 1
Curd    1 cup

For Seasoning :

Onion( optional )  1 ( to be finely chopped )
Grated coconut  ( optional )  1 tbsp
Green chilly ( chopped )   2
Salt, Oil, Mustard, Urad Dhal,
Channa Dhal, Hing

Method :

1. Cook the banana till it becomes soft. I always pressure cook carefully in a small cooker with little water and great care as it is fast and fuel efficient.

2. Mash or grate the cooked  the cooked Banana.

3. Heat oil and add the given things for seasoning till they are done. Cool.

4. Add the curd, salt, Coriander leaves. Mix well. The special Pachadi is ready.

Note :

Honestly speaking, it can be said to be a Pachadi by mixing our Vazhaikkai Podimas and curd.

Poosanikkai / Pumpkin Pachadi

              Poosanikkai Pachadi seems to be the monopoly of only a few of our families. This dish and the name was known to me only after my marriage. This is prepared as one of the dishes in the leaf to be offered to the forefathers and worshipped on the Thai Pongal Day in our ancestral home.

Poosanikkai Pachadi

Ingredients :

Sliced Poosanikkai   2 cups
Cooked Toor Dhal   1/2 cup
Powdered Jaggery     2 tbsp.
Tamarind  1 big Gooseberry size
Oil, Mustard, Split Urad Dhal, Curry Leaves, Salt

To grind in the mixer :

Grated coconut     4 tbsp
Green chillies   3
Cumin ( Zeeragam )   1 tsp.
Small onions   4

Method :

1. Soak the Tamarind in warm water and take 1/2 cup of extract.Grind the coconut with
   little water and the given ingredients in the mixer.

2. Cook the sliced Poosanikkai with the required water till they become soft.

3. Add the coconut paste, tamarind water, cooked Dhal,salt and Jaggery. Let it boil on
   a medium flame for 5 mins.

4. Season with Mustard, Urad Dhal and Curry Leaves.The Pachadi, a mixture of sweet,
   sourness and salt is ready. Cooked Moong Dhal can be added instead of Toor Dhal.
   

Inji ( Ginger ) Pachadi II

                     This version of the Inji Pachadi. a combination for Sodhi was passed on to me by my cosister and sister in law. This is preferred by the people who like a slightly spicy combination for the Sodhi, full of coconut milk. This can be preserved for a day or two.

                 By adding more oil, this also can be refrigerated and used as a pickle to be taken with rice and tiffin items.
  
                It can also be taken as a Lehiam by adding  1 tbsp. of honey as Ginger is good for digestion.

Inji Pachadi

Ingredients :

Ginger   100 gms.
Red Chillies  2 to 3
Tamarind    1 Amla size
Powdered Jaggery    1 or 2 tbsp.
Salt

Method :

1. Clean, peel and finely slice the Ginger.Soak the Tamarind in warm water and take 1
    cup of Tamarind water.

2. Heat 1 tsp. oil, roast the red chillies and keep aside.Instead of this, Chilly Powder can
    also be used.

3. In the same Kadai, add 1 more tsp. of oil and saute the ginger till they turn red, giving
    an aroma. Let them cool.

4. In a mixer, powder the red chillies and then grind the Ginger coarsely.If the Tamarind  
    is free from seeds and impurities, it can also be ground with the Ginger.

5. Boil the ground paste, 1/2 tsp. of salt, tamarind water and the Jaggery in a thick
    bottomed vessel for 3 to 4 mins. on medium flame with stirrings in between.
    When it reaches the semi solid consistency of Pachadi, switch off. To be used as a
    Lehiam,1 tbsp. of Honey has to added and boiled till a thick consistency is reached.

6. Seasoning with Mustard and Curry leaves is optional. The tasty Pachadi is ready.

Inji ( Ginger ) Pachadi I

               Inji Pachadi is a combination for Sodhi. They are never separable and always go in a pair as Ginger is said to help in the digestion of the coconut, the main ingredient of the Sodhi.This version of the Inji Pachadi, I came to know from my paternal aunt, who was a great culinary expert.There was a beauty in whatever she did.Even the way she sliced the vegetables into fine pieces, especially the onion and cabbage into fine, even shreds was admired by one and all.This recipe is dedicated to my  great aunt, the late, Smt. Velammal.

          This is a less spicy version and recommended for children, as they always relish the Sodhi.



Inji Pachadi I




Ingredients :

Ginger   100 gms.
Kadalai Paruppu ( Channa Dhal )    2 tbsp.
Grated coconut    3 tbsp.
Tamarind      1 amla size
Powdered Jaggery ( Vellam )    1 to 2 tbsp.
Salt, Oil, Mutard, Split Urad Dhal, Curry Leaves.

Method :

1. Clean the Ginger, peel off and slice into fine pieces. Soak the Tamarind in
   warm water  and take one cup of extract.

2. Heai 1 tsp. of oil in a Tawa and roast the Kadalai Paruppu till they turn
    colour.Tranfer to a plate.

3. Heat the same Tawa, add the sliced Ginger and saute the Ginger in  tsp. of oil
    on a low fire for 3 to 4 mins. till an aroma comes out. Add the coconut and
    stir for 1 min. Cool.

4. In a dry mixer, coarsely powder the roasted Kadalai Paruppu, then add the
    ginger and coconut. Grind coarsely with some water.

5. Boil the ground ingredients with 1/2 tsp. of salt ,Jaggery and the Tamarind
    water on a low fire for 5 mins.Water can be added to get semi solid
    consistency of Pachadi.

 6.  Season with Musatard, Urad Dhal and Curry Leaves, The tasty and healthy
     side dish for Sodhi is ready.

Raw Mango Sweet Pachadi II

                     This version of the Mangai Pachadi, I came to know from my beloved Chinna Mamiyar( My spouse's Chithi ) who is a multifaceted personality with an interest in all fields, above all, a good individual.No wonder, she is close to me.
               This Pachadi can be prepared very  fast as no grinding is required.Still the taste will be good.The children enjoy this as there are no spices.It is also nutritious as Jaggery has iron.

Ingredients :

Mangai ( medium size )    1
Rice Flour   1 tbsp.
Powdered jaggery   2 tbsp.
Salt  1/2 tsp.

Method :

1. Peal of the outer covering of the Mangai, cut into thin, flat slices and pressure cooker
    with less water for 2 or 3 whistles. If the mangai has a very sour taste, cook with more
    water and discard  the water after cooking. That neutralises the taste .Orelse the
    Pachadi may be sour.The discarded water may be added with the Sambar.

2. Mash the cooked Mango, add the rice flour made into a paste in half cup of water.
    Add the salt and the Jaggery.If water is not enough, add water to get the Pachadi
    consistency.Take care that there are no lumps in the mixture of water and rice flour.

3. Mix well together and let the gravy boil on low flame for 3 to 4 mins. Stir in between to
    avoid lumps.If the pachadi is to be consumed within 4 hours, half cup of milk can be
    added before boiling.This makes the taste very rich. The sweet Pachadi is ready.

Raw Mango Sweet Pachadi I

                          Mangai Sweet Pachadi is  a unique and very tasty Pachadi of our Saiva Pillai community.A few cannot relish the combined taste, being spicy and sweet.One such friend of me used to call this as " Asattu thithippu ". Yet let me share the recipe with you.

Raw Mango Pachadi

To serve : 2

Ingredients :

Medium size Mangai   1
Oil, Mustard,
Powdered Jaggery   2 tbsp. 

To grind in the mixer :

Grated coconut   3 tbsp.
Zeera  1 tsp.
Small onions 4
Green chillies 2

Method :

1. Peel off the covering of the raw mango and cut into thin slices.Cook in a pressure
   cooker for 1 or 2 whistles and drain off the water, if the mango is very sour.Mash well.

2. Grind the ingredients coarsely, add to the cooked mango. Add half tsp. of salt and 2
    tbsp. of powdered jaggery, Add some water, if necessary to get the desired
    consistency.If the pachadi is to be consumed within 3 or 4 hours without keeping in the
    fridge, 3 to 4 tbsp. of milk can be added instead of water, after cooking.The milk
    enhances the taste.

3. Mix well and let it boil on medium flame for 3 to 4 mins.Seasoning with Musatard is
   optional.The sweet and spicy Mangai Pachadi is ready.

Gooseberry / Nellikkai Curd Pachadi

                       This Pachadi is special in the sense that Nellikkai and curd are very good for the children. This comes very handy while we think of making a Pachadi to be prepared along with the Avial, kootu, Poriyal on festivals and feasts.

                     The combination of preparing Avial, Poriyal and Pachadi on special occasions is called Oru Vahai curry in the Tirunelveli region. That means cooking one set of side dishes.
                  Iru Vahai Curry means two sets of vegetables like Avial, Kootu, two Poriyals and two different kinds of Pachadis.Iru Vahai Curry is the speciality in a marriage feast.

Nellikkai Curd Pachadi

Ingredients :

Gooseberry             2 or 3
Curd          1 cup.
Onion ( optional )               1
Green chillies     1 or 2
Grated coconut  ( optional )  2 tbsp.
Mustard, Hing, Salt, Oil, Curry leaves

Method :

1. Slice the Nellikkai into small pieces after removing the seeds.Grind them with the
    chillies, coarsely in the mixi.

2. Heat oil, add the Mustard, Hing, Curry leaves and later the sliced onions,salt and saute.

3. Then add the ground mixture and saute till the raw smell of chilly leaves.

4. Add the coconut, mix well and switch off.

5. Just 10 mins. before serving,mix with the curd. Garnish with the coriander leaves.
    The tasty and healty Pachadi is ready.
   

Vendaikkai / Lady's Finger Pachadi

                         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


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.