Vendakkai puli pachadi recipe,i am trying out for the first time. When a reader asked for this recipe, i didn’t have much idea about how to make vendakkai puli pachadi. Though i have tasted in a friend’s place very long back, i couldn’t recollect the recipe. But thank god finally when i was casually talking to a friend about this recipe she gave me the idea and finally made it. This goes well with Arisi upma , Pidi Kozhukattai and you can have this with rice too.  INGREDIENTS: [ serves 2-3]
| LADIES FINGER | VENDAKKAI | 8-10 |
|---|---|
| TAMARIND PASTE | 1 AND 1/2 TSP(If using tamarind, take a small gooseberry size) |
| GREEN CHILLI | 3 |
| JAGGERY | 1 TSP |
| WATER | 1 CUP |
| RICE FLOUR | 2 TSP |
| SALT | AS NEEDED |
| OIL | 1 TSP |
| MUSTARD SEEDS | 1/4 TSP |
| TOOR DAL | 1/2 TSP |
| METHI SEEDS | VENDAYAM | 1/4 TSP |
| RED CHILLI | 1 |
METHOD:
- Wash and pat dry the ladies finger. Cut them into small roundels.
- In a pan add oil and temper with mustard seeds, toor dal , green chilli(cut into pieces),red chilli and methi seeds.
- When the dal turns brown, add the cut ladies fingers. Saute in a low flame for few minutes by adding salt to this.
- Saute this for a while but let it not change its color.
- Add the tamarind extract and add turmeric powder.
- Allow this to boil in a medium flame for 7-10 minutes in a medium low flame.
- Add in the jaggery and let this boil for few minutes.
- mix the rice flour with 2-3 tblsp of water without any lumps and add it to the pachadi.
- Stir it nicely and keep the flame low.
- the pachadi will get a thick consistency after adding rice flour.
- Switch off the flame and serve it with arisi upma or upma kozhukattai.
Note:
- I used the tamarind paste. You can soak a small gooseberry sized tamarind in hot water and extract juice with 1 cup of water.
- Do not change the color of okra while cooking.
