How to make Ladyfinger Pachidi -
An accompaniment made from fried ladyfingers with yogurt and tempered with sesame oil.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Ladyfingers, Yogurt (दही)
Cuisine : Karnataka
Course : Raitas
For more recipes related to Ladyfinger Pachidi checkout Bhindi ki Pachadi, Bhindi Raita. You can also find more Raitas recipes like Beetroot Kandhari Anar Kakdi And Magaj Ka Raita Walnut And Grape Raita HALDI AUR PYAZ KA RAITA - skk Rangeela Raita
Ladyfinger Pachidi Recipe Card
Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age.
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits.
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Ladyfinger Pachidi Recipe
Ladyfingers 15-20
Yogurt 2 cups
Salt to taste
Asafoetida 1/4 teaspoon
Oil to deep fry
Curry leaves 10-12
Sesame oil (til oil) 1 tablespoon
Mustard seeds 1/2 teaspoon
Fenugreek seeds (methi dana) 1/4 teaspoon
Whole dry red chilli 2
Method
Step 1
Wipe and finely slice the ladyfinger and spread it out on an absorbent paper for about ten minutes. Wash and wipe dry curry leaves.
Step 2
Heat sufficient oil in a kadai and deep-fry the ladyfingers till crisp. Drain onto an absorbent paper.Whisk yogurt and add a little water if it is too thick.
Step 3
Mix salt and asafoetida powder into it. Stir in fried ladyfinger.Heat sesame oil and add mustard seeds, when it starts to crackle, add fenugreek seeds, dry red chilli and curry leaves. Pour the tempering on the pachidi and cover immediately to trap the flavours.
Step 4
Mix and serve.
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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.
