Vendaikkai Pachadi has its origin from Tirunelveli – a southern district in India. This dish is different from the other ones prepared in other regions. It has a tangy taste and goes well with Sambar Rice, Dal Rice, and Dahi Rice etc. This Pachadi goes well with Roti, Parathas also.
Vendaikkai (Okra / Bhendi) – 250 Gms
Coconut Oil – 2 tbsp
Mustard Seed – 1 tsp
Black Gram (Urad Dal) – 1 tsp
Fenugreek Seeds – 1/8 tsp
Onion – 1 ((finely chopped)
Green Chillies – 3 (slitted)
Curry Leaves – from 1 twig
Asafoetida – one pinch
Tamarind – small goose berry sized ball (soaked in water)
Tomato – 2 (finely chopped)
Finely chopped Raw Mango – 3 tbsp
Sambar Powder – 1 tbsp
Turmeric Powder – ¼ tsp
Tur Dal (cooked) – 3 tbsp
Gur (Jaggery) – 1 ½ tsp
Finely chopped Coriander Leaves – 2 tbsp
Salt to taste
Extract the Tamarind Juice and keep aside.
Wash the Okras. Wipe clean them well with a kitchen towel. (It would be better to do it well in advance so that they would not be sticky while slitting). Slit each Okra into two or four and then chop them finely. Keep aside.
Heat 2 tbsp of Coconut Oil in a pan.
Add Fenugreek and Mustard. Allow them to crackle. Add the Urad Dal.
Within another few seconds, add the finely chopped Onion, Green Chillies and Curry Leaves. Stir fry them till the Onion becomes translucent.
Add the finely chopped Okras and sauté it for 4 to 5 minutes in low to medium flame stirring regularly.
Add 2 tsp of Tamarind extract at his stage. It makes the Okras to separate and helps in reducing its stickiness. Mix well and sauté it for 2 to 3minutes.
Add Salt, Mango, Tomatoes, Sambar Powder and Turmeric Powder. Mix them well
Add to 1 to 1 ½ cup of water and the remaining Tamarind extract. Cover and simmer it in medium flame for 6 to 8 minutes.
Add the cooked Dal and the Jaggery. Mix well. Add water if required to adjust the consistency. Adjust Salt if required. Cover and simmer in low flame for 2 minutes.
Add the chopped Cilantro.
Transfer to a serving bowl.