Vendakkai Pachadi, a delicious accompaniment made from okra/ladys finger, tomato and other spices. It's also known as "Vendakkai Thakkali Pachadi" or "Vendakkai Mangai Pachadi"
When raw mangoes are in season, a few pieces of sliced raw mangoes are also added in this pachadi with the reduction of tomatoes, that would be even more tasteful with mango flavor.![Vendakkai Pachadi](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBTz6KBxuYNsKTy4CbQQQ-ZNdcNgEGKcOCwZWXIRWAubbZ4rWQeINZ9PVKI2vo5ZN4kpABMflZG2UQYC280zQJ4XO5MaRhSZUPlXYJ6sPOlb0YvoOHeFWHpGdPB7VYwxQconzOx5KysjypxI6hgY1u3doyAQimslAr902PKHiTuUDig2yLUgZbpLqUgw/s16000/Vendakkai-Pachadi.jpg)
![Vendakkai Pachadi](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBTz6KBxuYNsKTy4CbQQQ-ZNdcNgEGKcOCwZWXIRWAubbZ4rWQeINZ9PVKI2vo5ZN4kpABMflZG2UQYC280zQJ4XO5MaRhSZUPlXYJ6sPOlb0YvoOHeFWHpGdPB7VYwxQconzOx5KysjypxI6hgY1u3doyAQimslAr902PKHiTuUDig2yLUgZbpLqUgw/s16000/Vendakkai-Pachadi.jpg)
Whenever i ask ST what accompaniment he want for sambar & rice, his immediate reply would be if we have Vendakkai,then make vendakkai pachadi. Yes, it's his all time favorite. I'm not very fond of this pachadi like him, but i like to have them with sambar. Surely it's a best combination.
So always i reserve some vendakkai for making this pachadi along with sambar. Amma makes this pachadi with coconut paste always,but i do add sometimes or skip it,either way it tastes good.
If i make sambar with coconut, while making the coconut paste for sambar, i have added a few tsp extra coconut and use the same in pachadi too. But If i'm making sambar without coconut, then i would skip coconut for pachadi too on that day. Lazy me :-)
Vendakkai Pachadi
Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Ingredients
Lady's Finger/Okra - 10
Onion - 1/2
Tomato - 2 small
Red chili powder - 1/2 tsp
Turmeric - 1/4 tsp
Salt - to taste
Coriander leaves -few
Oil - 1 tsp
To Temper
Oil - 1 tsp
Mustard & urad dal - 1/4 tsp each
Curry leaves - few
To Grind
Grated coconut - 1 tbsp
Pearl onion - 1
Garlic pod -1 small
Cumin seed - 1/4 tsp
Lady's Finger/Okra - 10
Onion - 1/2
Tomato - 2 small
Red chili powder - 1/2 tsp
Turmeric - 1/4 tsp
Salt - to taste
Coriander leaves -few
Oil - 1 tsp
To Temper
Oil - 1 tsp
Mustard & urad dal - 1/4 tsp each
Curry leaves - few
To Grind
Grated coconut - 1 tbsp
Pearl onion - 1
Garlic pod -1 small
Cumin seed - 1/4 tsp
Wash the okra , trim the ends and cut into small pieces. Similarly cut onion and tomato into small pieces.Heat the pressure cooker with oil.![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXTijTX9wYiTMG3trxjJhyphenhyphenaApWYmDP-eMNaJc7lGeh3l1HXSpKyAunuPWi_5SpJkWLhDdkKtAK9Ds6bOY9M9Uktj6nGSxd2c6e6XD0S3hzCI7xG72dU0d4oyKyhG3P2aHE_vme5ycg5axJ/s1600/Vendakkai+Pachadi_1.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXTijTX9wYiTMG3trxjJhyphenhyphenaApWYmDP-eMNaJc7lGeh3l1HXSpKyAunuPWi_5SpJkWLhDdkKtAK9Ds6bOY9M9Uktj6nGSxd2c6e6XD0S3hzCI7xG72dU0d4oyKyhG3P2aHE_vme5ycg5axJ/s1600/Vendakkai+Pachadi_1.jpg)
Add the onions, saute till it becomes translucent.Then add okra , saute till the sliminess in the okra leaves,then add tomatoes.![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuaqhLzs-7hyB_oXnoWXL3m-XHDFWr19btKC6rjaE5cNpQdPaoozZeUWTQnCXzzwZYIcH1qqoseCrlcr5zjT_kSamuE4kapjFzvb_fD0czYhaxL2_sPz_Ckl8_57OWzGKO7H2PPBJthgl5/s1600/Vendakkai+Pachadi_2.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuaqhLzs-7hyB_oXnoWXL3m-XHDFWr19btKC6rjaE5cNpQdPaoozZeUWTQnCXzzwZYIcH1qqoseCrlcr5zjT_kSamuE4kapjFzvb_fD0czYhaxL2_sPz_Ckl8_57OWzGKO7H2PPBJthgl5/s1600/Vendakkai+Pachadi_2.jpg)
Give a good mix, then add spices(turmeric & red chili powder) & salt. Add enough water to cook the okra.![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-bkROb1DE2Z-6T3SGTdkoi5rEm1KL98rHTwphB6q7C9FWEmEPXOMH2YC22Z5IPr4qyto-q1Oh2bSTSM9gkgWNUl1Rc4Hzay0R2PLjAfPysUxonJcTdvM3J16VZAVo1gUJl3Qr_zC7k80-/s1600/Vendakkai+Pachadi_3.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-bkROb1DE2Z-6T3SGTdkoi5rEm1KL98rHTwphB6q7C9FWEmEPXOMH2YC22Z5IPr4qyto-q1Oh2bSTSM9gkgWNUl1Rc4Hzay0R2PLjAfPysUxonJcTdvM3J16VZAVo1gUJl3Qr_zC7k80-/s1600/Vendakkai+Pachadi_3.jpg)
Cover the cooker with lid and put on weight and cook for 2 whistle.Once the pressure releases from the cooker, open the lid and put it on flame again.![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1XsM2nCAAeGAu7EvxYl4_aqOd3GxvV8iHATXmG6e1ek_7HBI95MjwBN7mCZ6WQaRKZ7Ogp9l0l_1AQu3TZ6nReeNtj1tCyJWy6HfC90qqfLdOZGZe2q6XFYDCWTjPgJizq35zfkgoYEGx/s1600/Vendakkai+Pachadi_4.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1XsM2nCAAeGAu7EvxYl4_aqOd3GxvV8iHATXmG6e1ek_7HBI95MjwBN7mCZ6WQaRKZ7Ogp9l0l_1AQu3TZ6nReeNtj1tCyJWy6HfC90qqfLdOZGZe2q6XFYDCWTjPgJizq35zfkgoYEGx/s1600/Vendakkai+Pachadi_4.jpg)
Grind the ingredients listed under "To grind" and add it into pachadi along little water to adjust the consistency.![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUxKLrjvwM5x4AMYDxNl6ndO2Q3GEr-m4O8LgULySEkylH_E1Oc8Jdt-m_pg52oW-KjL888juWl95vCGIQDVV2-nRCRol9g1ScIo9OWQ3c1t872VZ_-HTN7IbuOfymHq0rm0rGFOen3Jcf/s1600/Vendakkai+Pachadi_6.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUxKLrjvwM5x4AMYDxNl6ndO2Q3GEr-m4O8LgULySEkylH_E1Oc8Jdt-m_pg52oW-KjL888juWl95vCGIQDVV2-nRCRol9g1ScIo9OWQ3c1t872VZ_-HTN7IbuOfymHq0rm0rGFOen3Jcf/s1600/Vendakkai+Pachadi_6.jpg)
Allow to boil until the raw smell leaves and then add the coriander leaves into the pachadi. Finally temper the ingredients listed under "To Temper" and add into pachadi.![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN78g4RXiYTba2ia-2GtAgGCT9sj8HXAkgB-8_F7-_KKsDMX6q3NDVzYfwNCcejx6SnCVwU85D1ULcLbmxwDV-iZva4zK-edtmHXwf_wcDljAIUfd8FU9tTeHv-iytHlwXRWxAkWPgWm6j/s1600/Vendakkai+Pachadi_5.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN78g4RXiYTba2ia-2GtAgGCT9sj8HXAkgB-8_F7-_KKsDMX6q3NDVzYfwNCcejx6SnCVwU85D1ULcLbmxwDV-iZva4zK-edtmHXwf_wcDljAIUfd8FU9tTeHv-iytHlwXRWxAkWPgWm6j/s1600/Vendakkai+Pachadi_5.jpg)
Serve it with rice and sambar.
Related: How to make Vendakkai Thayir Pachadi
Notes:- You can cook the pachadi in open pan too. If want mushy okra, so used pressure cooker.
- Saute the okra till the sliminess goes away before adding tomatoes.
- Instead of coconut paste, you can add also 1 tbsp of grated coconut.
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