How to make Vendakkai Pachadi -

Sweet and sour ladies' finger raita

Sanjeev Kapoor

This recipe is from the book Dakshin Delights.

Main Ingredients : Ladyfinger (भिंडी), Yogurt (दही)

Cuisine : Tamil Nadu

Course : Raitas

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For more recipes related to Vendakkai Pachadi checkout Bhindi ki Pachadi, Bhindi Raita. You can also find more Raitas recipes like Mixed Raita Tricolour Raita Vendaikkai Pachadi Lauki Raita

Vendakkai Pachadi

Vendakkai Pachadi Recipe Card

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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 : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Vendakkai Pachadi Recipe

  • Ladyfinger cut into 1 inch pieces 8 (88) grams

  • Yogurt 1 tablespoon

  • Mustard seeds 1/4 teaspoon

  • Dried red chilli 1

  • Split black gram skinless (dhuli urad dal) 1/4 teaspoon

  • Tamarind pulp 1 tablespoon

  • Salt to taste

  • Jaggery (gur) grated 1 teaspoon

  • Rice flour 1 teaspoon

  • Yogurt 1 cup

Method

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

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.