Vendakai puli pachadi

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

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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  • 200 g - okra
  • Tamarind - lime sized
  • 4 tbsp - coconut
  • 6 - green chillies
  • 3 tsp - mustard seeds
  • 2 tbsp - oil
  • Salt - as required
  • Turmeric powder - a pinch
  • 3 tsp - jaggery
  • 1/2 tsp - fenugreek seeds
  • Curry leaves - a few
  • Coriander - a few sprigs.

How to Make Vendakai puli pachadi

  • Finely chop the okra and roast in oil until it turns slightly brown and not crisp.
  • Add the tamarind pulp, salt, turmeric powder, curry leaves, jaggery and let it boil till raw smell goes.
  • Grind the coconut, green chillies and mustard seeds (2 tbsp) with water to make a smooth paste.
  • Once the okra is fully cooked in the tamarind pulp, add the ground paste and cook for 5-6 mins.
  • Do not add excess water.
  • Heat oil in a tawa and splutter fenugreek seeds and mustard seeds. Add to pachadi.
  • Garnish with finely chopped coriander.