How to make Vendaikkai Pachadi -
Sweet and sour ladyfingers in yogurt.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Ladyfingers, Yogurt (दही)
Cuisine : Tamil Nadu
Course : Raitas
For more recipes related to Vendaikkai Pachadi checkout Bhindi ki Pachadi, Bhindi Raita. You can also find more Raitas recipes like Mango And Mint Raita Fruits And Walnut Raita Papdi Nu Raitu Palak Raita
Vendaikkai Pachadi Recipe Card
The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food. A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Vendaikkai Pachadi Recipe
Ladyfingers trimmed 8
Yogurt 1 tablespoon
Mustard seeds 1/4 teaspoon
Whole dry red chillies 1
Split black gram skinless (dhuli urad dal) 1/4 teaspoon
Tamarind pulp 1 tablespoon
Salt to taste
Jaggery (gur) grated 2 teaspoons
Yogurt 2 cups
Rice flour 1/4 teaspoon
Method
Step 1
Cut ladyfingers into one inch long pieces. Heat oil in a deep pan and fry mustard seeds, red chilli and urad dal. When mustard crackles, add ladyfinger pieces and sauté for two-three minutes.
Step 2
Add tamarind pulp and salt. Cover and cook till done. Add grated jaggery and yogurt and mix well. Mix rice flour with a little water and add to the pachadi. Cook for a minute and Remove from heat. Allow to cool to room temperature and serve.
Nutrition Info
Calories : 560 Kcal
Carbohydrates : 40.6 gm
Protein : 17.9 gm
Fat : 36.3 gm
Other : Iron- 4.3mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
