Vendakkai Puli Pachadi

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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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

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