Vendakka Pachadi is more of a lady’s finger raita that has a blend of coconut and tempering as well. Here is a traditional recipe to make Vendakka Pachadi.
Pachadi basically means traditional Indian pickle which is often served as an accompaniment.
It literally refers to food that is pounded. Just like we make raita in the Northern parts of India, similarly, in South India, Pachadi is a curry-based side that is often prepared using curry leaves, curd, ginger, mustard seeds and more.
It is mostly served with rice, idli, and even dosa.
Ingredients
Ladies finger (Vendaikkai) - 5 numbers
Salt - 3/4 teaspoon (Three-fourths of a teaspoon)
Asafoetida - 1/2 teaspoon
Mustard - 1/2 teaspoon
Gingelly oil (Nallennai) - 1 tablespoon
Curd - 1 cup [200 ml]
Red chilly powder - 1/2 teaspoon
Preparation
- Chop Vendaikkai into medium-sized pieces
- Heat gingelly oil in a pan, in low flame
- Add asafoetida & mustard
- Add the chopped Vendaikkai
- Add salt
- Add red chilly powder
- Saute it till Vendaikkai turns roasted/crisp
- Mix this with curd
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