Vendakkai Puli/Vendakkai Puli Pachadi

Lady’s finger is our family’s favourite vegetable. We like it in Sambar, Thayir Pachadi, a simple stir fry or like this puli pachadi. This is a tangy sauce prepared using tamarind, lady’s finger and some simple spices. It tastes great with Molagootal or even with curd rice.

Serves – 3 to 4

What you’ll need

1. Lady’s Finger - 10 to 12 Medium sized
2. Tamarind – Gooseberry sized ball
3. Ginger – a small piece
4. Green Chilly – 1, slit
5. Sambar Podi – ½ tbsp
6. Jaggery – 1 tbsp
7. Turmeric Powder – ¼ tsp
8. Salt to taste
9. Oil – 1 tsp
10. Mustard Seeds – ½ tsp
11. Curry Leaves – few

Method

1. Soak the tamarind in hot water for 10 minutes.
2. Squeeze and extract the pulp with about 2 cups of water.
3. Wash and pat dry the lady’s finger and cut into ½ inch sized pieces.
4. Heat a Kadai with oil, temper with mustard seeds.
5. Add the curry leaves, slit green chilly, grated ginger and sauté for a min.
6. Add the lady’s finger, turmeric powder and sambar powder and fry on medium flame for 3 to 4 minutes.
7. Add the 2 cups of tamarind water, Jaggery and salt to taste.
8. Bring to boil, then lower the heat and let it boil for another 8 to 10 minutes or until the sauce thickens slightly.
9. Remove from heat.

Serve warm with Keerai Molagootal.

Note:

1. Don’t skip the ginger and green chilly as they give a special flavour to the pachadi.
2. You can substitute the Rasam powder with Sambar powder or ½ tsp of chilli powder.
3. At the end if you feel the sauce is not thickened enough to your liking, you can mix a tsp of rice flour in water and add and bring to a boil. I personally don’t like to add rice flour.