Friday, May 06, 2011
Recipe: Vendakkai Pachadi (lady's fingers (okra) in tamarind gravy)
Pachadis are prepared with lady's fingers, kanivellarikka, red pumpkin, brinjal, mango(raw and ripe,) ripe jackfruits, etc. The vegetables are cooked in tamarind syrup and a ground mixture of coconut, green chillies and mustard is added to it. The ground mustard seeds give a special flavour to the dish. This dish is a requirement in all the feasts. The feast menus (Sadhya vattam) usually start with, pachadi, kichadi, kari,....
Pachadis are usually served as a side dish. At home, pachadi is served as a main dish with a stir fried vegetable (mezhukkuvaratti) as a side dish. Pachadi prepared with kanivellarikka is very popular with hubby dear.
On to the recipe.
Ladys fingers(okra): 250 gms
grated coconut: 1 cup
green chillies: 3 or 4
mustard: 1 tsp.
tamarind: size of a small lemon
turmeric powder: 1 tsp.
jaggery: 1 tbsp.(according to taste)
salt: according to taste
mustard : 1 tsp
red chillies: 1 or 2
curry leaves: 1 sprig
Soak the tamarind in 1 cup of warm water.Wash and cut the lady's fingers into 1"
long pieces. Squeeze the tamarind and strain the pulp. Boil the tamarind pulp with 2 cups of water.When the tamarind syrup starts boiling, add the cut vegetables. Add turmeric powder and salt, allow the vegetable to cook.
Grind the coconut,green chillies and mustard to a fine paste.
When the vegetables are cooked, add the jaggery and ground paste. Allow to boil. Switch off the stove.
Heat the oil in a pan. When the oil starts smoking, add the mustard and red chillies broken to small pieces. When the mustard stops spluttering, remove from heat, add curry leaves and pour over the pachadi.
If pachadi is used as side dish, the consistency should be thick (dropping consistency). If it is used as the main dish(for mixing with rice) then it should be of pouring consistency.
Pachadi is an excellent side dish for all types of molakoottals.