Padi Puli Padi More

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 tsp - fenugreek seeds
  • 3- red chillies
  • 1 cup - fresh coconut
  • Curry Leaves
  • 2 cups - sour buttermilk
  • Tamarind - small lime sized
  • 1 pinch - turmeric powder
  • 1 cup - vegetables (okra, squash, eggplant)
  • Salt to taste
  • For seasoning :
  • 1/2 tsp - fenugreek seeds
  • 1 - red chilli

How to Make Padi Puli Padi More

  • Soak the tamarind for half an hour and take out the juice.
  • Boil the tamarind juice with a pinch of turmeric powder and salt, till the tamarind smell goes off. Add vegetables to it and cook.
  • In a kadai, take 1 tsp of oil, fry fenugreek seeds, curry leaves and red chillies, till fenugreek seeds become dark brown.
  • Allow it to cool and grind it with coconut to a fine paste.
  • Put this paste in the boiled tamarind juice, boil it for 2 minutes. Now add sour buttermilk to this and when it froths up, remove it promptly.
  • Season it with fenugreek seeds and one red chilli.