Vendakkai Paacchadi

 This a very traditional Chettinad side-dish which is taken along with rice. If you're tired of preparing poriyal and kootu, then you can make this pacchadi as a side dish as a change. 
This side dish is rich in protein because it has dal.

Preparation time:30 minutes
Serves 4

Ingredients:
Ladies finger-250 grams
Small onion-8 to 10 nos.
Green chilly-5 to 6 (long)
Tomato-1 medium
Curry leaves-1 sprig
Oil-3 tablespoon
Curd-1/2 tablespoon
Tamarind pulp-2 inch piece in 1/4 cup water
Turmeric powder-2 pinches
Salt to taste

For seasoning:
Split urad dal-1/4 teaspoon
Mustard-1/4 teaspoon
Hing-2 pinches
Turmeric powder-1/4 teaspoon
Red chilly-1

Preparation:
Cook the toor dal with enough water and a pinch of turmeric powder for a whistle and set aside
Wash and chop onion, tomato and green chillies
Wash and chop the ladies-finger into medium-sized pieces as shown in the picture

In a non-stick Kadai, put the chopped vegetables and dry roast in medium flame for 2-3 minutes. 

Then add 1/2 tablespoon of salt along with curd.

Fry till the slime goes away, mix slightly so that the vegetable doesn't break 

When there is no slime and the vegetable is not sticky, switch off and set aside.

In another Kadai, pour oil and when it is warm and ready add the seasonings, when they splutter, Add onions, curry leaves and green chilly.

When the onions become translucent, add tomatoes and when they turn mushy, add the ladies-finger which we fried earlier and add enough salt.

Pour water just enough to cook the vegetable.

Check if the vegetable is cooked with your fingers, if they mash to your touch its cooked, do not overcook(it should not become mushy, it should hold its shape)

Now add the dal and cook for 5 mins, so that vegetable and dal comes together.


Pour the thick tamarind pulp into this and allow it to cook in a medium flame together so that it becomes a semi-solid consistency.

Your vendakkai pacchadi is ready to be served hot along with rice and sambhar


Notes:

While chopping the vegetables, see that there are no worms.

Since we add salt while cooking to remove the slime, we should be cautious to add correct proportion of salt afterwards.

The dal should not be mushy, it should be in pearl consistency(it should hold its shape) so that you will feel the texture when you taste the pacchadi.

Hope you like this recipe, let me know how it tasted after you try it out - in my comments section.









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