Vendakkai Pachadi

Ingredients 

• 8 (88) grams ladyfinger cut into 1 inch pieces
• 1 tablespoon yogurt
• 1/4 teaspoon mustard seeds
• 1 dried red chilli
• 1/4 teaspoon split black gram skinless (dhuli urad dal)
• 1 tablespoon Tamarind pulp
• Salt to taste
• 1 teaspoon jaggery (gur) grated
• 1 teaspoon rice flour
• 1 cup yogurt

Method

1. Heat the oil in a deep pan and add the mustard seeds, red chilli and split black grams. When the mustard seeds splutter, add the ladyfinger pieces and sauté for two-three minutes.
2. Add the tamarind pulp and salt. Cover and cook till done. Add the grated jaggery and mix well. Mix the rice flour with yogurt and add to the pachadi. Cook for a minute and Remove from heat. Allow to cool to room temperature and serve.

Nutrition Info