Sweet and Sour Okra/ Vendakkai Puli Pachadi
This Sweet and Sour Okra is called Vendakkai Puli Pachadi in Tamil. This is a simple and satvik delicacy from southern India and is part of Kerala cuisine and Kerala Iyer community.
The Kerala Iyer cuisine is a perfect blend of the cuisines of Tamilnadu and Kerala. So you will see use of tamarind alongwith coconut for almost all recipes.
These unique and purely vegetarian cuisines of the Palakkad/Kerala Iyer community are mostly Satvik. Most of these are predominantly Vegan, since they use coconut oil, sesame oil and coconut milk for cooking
Like any other Kerala Cuisine, I have used coconut paste as a thickener in this recipe. Along with coconut, have used mustard seeds and chilli to make a coarse paste. Because of mustard, you get a unique pungent taste and this enhances the taste of this Sweet and Sour Okra or Vendakkai Puli Pachadi.
This is an authentic family recipe from a Kerala Iyer for a delicious side dish/dip or Chutney. It has a tangy sweet and sour taste which goes very well with Rice and Molagootal (Kerala style Daal). But you may try serving this as a dip for any party snack and see how well it goes with any fried party snack.
Ready in a few mnts, let’s learn how to make this Kerala cuisine -Sweet and Sour Okra, Vendakkai Puli Pachadi in true Kerala Style.
Use a tender variety of Okra so that it absorbs maximum juices and cooks soon.
Please try this recipe and leave your comment and let me know how it turned out.
You may check my other recipes for Chutneys here.
For other Kerala Iyer Cuisine, please click here
Sweet and Sour Okra, Vendakkai Puli Pachadi [Kerala Cuisine]
Ingredients to Grind to a Coarse Paste
- 2 tbsp grated coconut
- 1 tsp black mustard seeds
- 1 no green chilli
- 1 cup okra/ladies finger cut into rounds
- ½ tsp turmeric powder
- 1 tsp salt
- 2 tbsp thick tamarind pulp. soak tamarind in water for a few minutes and extract thick pulp.
- 1¼ cup water
- 1 tbsp jaggery can use unrefined brown sugar in place of jaggery.
- 1 tsp sesame oil
- 2 tsp sesame oil
- 1/2 tsp black mustard seeds
- 1 sprig curry leaves
- Grind coconut, mustard seeds, green chilli to a coarse paste by adding a little water.
- In a Pan, heat a tsp of Sesame Oil.
- Add cut Okra and turmeric and saute for 5 minutes.
- Add tamarind pulp and salt.
- Add 1¼ cups of water and allow to simmer for 2-3 minutes.
- Once water starts to boil, cover with a lid and allow to cook for about 10 minutes or till okra turns tender.
- Once okra turns tender, add the ground coconut paste.
- Add jaggery and turn off the flame after a minute.
- for tadka, heat 2 tsp oil and put mustard seeds.
- When mustard seeds splutter, add curry leaves.
- pour tadka over cooked okra and serve.
- Relish this tangy, sweet and sour Pachadi with rice or any main course.This tastes best with Rice and Molagootal (which is another delicacy from Kerala Iyer community)
4 servings per container
- Amount Per ServingCalories35
- % Daily Value *
- Total Fat
- Saturated Fat 1g 5%
- Sodium 585mg 25%
- Total Carbohydrate
- Dietary Fiber 1g 4%
- Sugars 5g
- Protein 1g 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.