How to make Vendakkai Pachadi -
Sweet and sour ladies' finger raita
This recipe is from the book Dakshin Delights.
Main Ingredients : Ladyfinger (भिंडी), Yogurt (दही)
Cuisine : Tamil Nadu
Course : Raitas
For more recipes related to Vendakkai Pachadi checkout Bhindi ki Pachadi, Bhindi Raita. You can also find more Raitas recipes like Sweet Tamarind Raita Lauki Raita Buz Vangun Palak Raita
Vendakkai 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 : 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.
Nutrition Info
Calories : 414 Kcal
Carbohydrates : 32.8 gm
Protein : 11.5 gm
Fat : 26.4 gm
Other : Niacin- 1.2mg
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