Sweet and Sour Okra, Vendakkai Puli Pachadi [Kerala Cuisine]
Try this simple and satvik delicacy from Southern India, from the Iyer community in Kerala.This is an authentic recipe 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).Ready in few mnts, lets learn how to make Sweet and Sour Okra, Vendakkai Puli Pachadi in true Kerala Iyer Style.
Ingredients
Ingredients to Grind to a Coarse Paste
- 2 tbsp grated coconut
- 1 tsp black mustard seeds
- 1 no green chilli
Other Ingredients
- 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
For Tadka
- 2 tsp sesame oil
- 1/2 tsp black mustard seeds
- 1 sprig curry leaves
Instructions
- 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)
