Friday, May 06, 2011

Recipe: Vendakkai Pachadi (lady's fingers (okra) in tamarind gravy)

Pachadi means different things in different south indian languages. In Telugu Pachadi refers to all pickles. In Tamil, pachadi means fresh grated/cut or stir fried vegetables in curds seasoned with salt and the spices(the name for the same dish in Kerala is thayir pachadi or kichadi and in Karnataka it is known as Masuru Bajji).The Kerala Pachadi is vegetables in tamarind gravy, except in the case of Manga pachadi, where tamarind is not used. This dish is unique to Kerala.

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.

Ingredients:

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

for tempering:
oil: 2tsp.
mustard : 1 tsp
red chillies: 1 or 2
curry leaves: 1 sprig



Method:

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.

njoy!

14 comments:

Shobha said...

You are right about the meaning of pachadi in different states.
I have never eaten vendakkai pachadi...looks really nice.

Swathi said...

I have to try this vendakka is my favorite.

VK said...

The word pachadi is making me drool! We also make the same and I love maththan (yellow pumpkin)pachadi a lot! Love your recipes, especially the chakka varti and elai adai!

kaveri said...

Pachadi looks yummy ammupati...its a regular fare at our home...love manga and mathan pachadi

kaveri said...

Pachadi looks yummy ammupati...its a regular fare at our home...love manga and mathan pachadi

Ammupatti said...

Hi Shobha

Try this pachadi and let me know.

Best wishes

Ammupatti said...

Hi Swathi

Try now.

Best wishes

Ammupatti said...

Thank you VK. I think mathan pachadi is a universal hit with its sweet and sour taste.
Best wishes

Ammupatti said...

Hi Kaveri

Considering you are from Puthucode, no wonder, pachadi is a regular fare at your place.

You still have not told me about your Puthucode connection. I am all the more excited to know you have roots in Bangalore.

Best wishes

Pavithra Vijay said...

Wow, my favorite dish of all times. Husband and I can eat a pot of molagootal and pachadi just by itself without rice. Such a healthy and easy breezy combo to make. Nicely explained. Thanks for the recipe.

In other news, how is your grandson? What stage is he in? what have you named him?

Regards,
Pavithra

Anonymous said...

After reading the comments, I am eager to know the recipe for Mathan pachadi. Could you please share it with us ?

Vidya said...

WOW, thanks a ton Ammupati. I have been looking for this recipe for ages. I had forgotten what my paati used to do and had been very sad. I had a doubt that it was mustard but not very sure. I think this is my paati's recipe. Will come back to comment after I make it. Thanks so much. I am going to do this the next time I buy the substitute of vendakkai (okra) in the place where I live. I want to see your mathan pachadi and manga pachadi too. Please, please can you post them please?

Deep said...

hi ammupatti, if I boil the ladies finger wont they turn gooey?

Ammupatti said...

Hi Vidya

Hope you were able to make the pachadi.

Hi Deep

Follow the recipe exactly as I have given. The important thing is to always wash the lady's fingers after washing and drying them.

Best wishes