Vendakka pacchadi

Name: Vendakka pacchadi
Cuisine: Indian
Ingredients: 150 gms ladies finger; 1 tomato (optional); 4-5 red chillies(2-3 for grinding, 1-2 for spluttering); 2-3 green chillies; 1/2 tsp mustard seeds(1/4 tsp for grinding, 1/4 tsp for spluttering); to taste Salt; 1/4 tsp turmeric; 1 lemon sized ball Tamarind; 1 sprig curry leaves

Meenakshy Ramachandran @cook_7797462

Bangalore

A Palakkad (Kerala) Iyer speciality that goes well with rice. Learnt the recipe from my mother and cooked by following her step by step instructions.

Meenakshy Ramachandran @cook_7797462

Bangalore

A Palakkad (Kerala) Iyer speciality that goes well with rice. Learnt the recipe from my mother and cooked by following her step by step instructions.

Saved

Ingredients

150 gmsladies finger
1tomato (optional)
4-5red chillies(2-3 for grinding, 1-2 for spluttering)
2-3green chillies
1/2 tspmustard seeds(1/4 tsp for grinding, 1/4 tsp for spluttering)
to tasteSalt
1/4 tspturmeric
1lemon sized ball Tamarind
1 sprigcurry leaves

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Steps

1

Soak tamarind into warm water to extract juice.
2

Cut ladies finger in small rounds. If you are adding tomato, chop in into small pieces.
3

Fry ladies finger on low flame to remove stickiness.
4

Boil ladies finger with salt and turmeric alongwith the tamarind extract and water. Do not overcook. The ladies finger should be firm and should not break.
5

Make a fine paste of coconut, red chillies, green chillies, and mustard seeds.
6

When the ladies finger is cooked, add the paste.
7

On low flame, allow the mixture to boil.
8

Splutter mustard seeds and red chillies, alongwith curry leaves. Add on top of the pacchadi. Serve hot with rice.