Ingredients

• 8-10 - Ladyfinger / Vendakkai
• 1.5 tsp - Tamarind Paste
• 3 - Green chillies
• 1 tsp - Jaggery
• 1 cup - Water
• 2 tsp - Rice flour
• Salt to taste
• 1 tsp - Oil
• 1/4 tsp - Mustard seeds
• 1/2 tsp - Toor dal
• 1/4 tsp - Methi seeds / Vendayam
• 1 - Red chilli.

How to Make Vendakkai Puli Pachadi

• Wash and pat dry the ladies finger.
• Cut them into small roundels.
• Heat oil in a pan and temper the mustard seeds, toor dal, green chilli (cut into pieces), red chilli and methi seeds.
• When the dal turns brown, add the cut lady fingers.
• Saute on a low flame for few minutes. Add salt to taste.
• Saute this for a 5- 6 mins.
• Now add the tamarind extract and the turmeric powder.
• Allow this to cook on a medium flame for 7-10 mins.
• Add the jaggery and let it boil for 2-3 mins.
• Now mix the rice flour with 2-3 tbsp of water into a paste and add it to the pachadi.
• Stir well and simmer until the gravy thickens.
• Serve with arisi upma or upma kozhukattai.
• Recipe courtesy: Jeyashri's Kitchen