One among my favourite dish since my childhood. Vendakkai Sambar (spice), Fry are the most commonly known dish. In our chettinad we also make another mouth watering dish called Vendakkai Pachadi. The speciality of this Pachadi is it can be had along with rice and even with Dosa as well.It can also be taken as a side dish for curd rice.
Ingredients:
Lady's Finger - 250 gms
Small Onion - 5 Nos
Tomato - 2 Medium size
Thoor Dhall - 4 or 5 teaspoons (One hand full)
Green Chilli - 4 (you can reduce or increase according to your required spice).
Turmeric Powder - 1/2 teaspoon
Sambar Powder - 1 teaspoon
Cooking Oil - 3 teaspoons
Urud dhall, Mustard seeds, curry leaves a little quantity for frying.
Cooking Method:
Wash the thoor dhall once and cook in cooker with a glass of water. Cook the dhall for one whistle. Then keep it aside.
Peel the skin of Onion and chop into small pieces.
Chop Tomato into small pieces.
Cut the green chilli in the centre vertically into two half (As shown in the picture).
Now cut the lady's finger into small pieces (As shown in the picture). (Method of cutting: Cut the lady's finger into four vertically and then start cutting it as usual. You'll get the lady's finger as shown in picture).
Keep the pan on the stove. Non-stick pan is preferred as the oil don't stick with the vessel helps in cooking lady's finger easily.
Add 3 teaspoon of oil to the pan. Once the oil is heated add the mustard seeds, urud dhall seeds and curry leaves. Fry this mixture for about 30 to 45 seconds. Make sure its not over cooked.
Now add the chopped onion and fry until the colour of the onion turns little brown (commonly called as golden brown).
Now add the chopped tomatoes and fry until the water in the tomatoes get dry.
Now add the chopped lady's finger and fry the mixture for about 5 to 10 minutes. Until the sticky nature of lady's finger is gone. If not the gravy will look like cream. If you feel its getting over cooked add little more oil to it. If you want to avoid oil you can try 1/2 or 1 teaspoon of curd to get rid of the lady's finger stickiness.
Now add the toor dhall, turmeric powder, sambar powder and cook for about 10 to 15 minutes. If you feel the water is less you can add little more.
Cook well until the gravy looks like cream ( semi solid).
Turn off the stove and add corriander leaves for flavour.
Yes now vendakkai pachadi is ready for serving.
Note: All cooking need to be carried in medium flame.
Ingredients:
Lady's Finger - 250 gms
Small Onion - 5 Nos
Tomato - 2 Medium size
Thoor Dhall - 4 or 5 teaspoons (One hand full)
Green Chilli - 4 (you can reduce or increase according to your required spice).
Turmeric Powder - 1/2 teaspoon
Sambar Powder - 1 teaspoon
Cooking Oil - 3 teaspoons
Urud dhall, Mustard seeds, curry leaves a little quantity for frying.
Cooking Method:
Wash the thoor dhall once and cook in cooker with a glass of water. Cook the dhall for one whistle. Then keep it aside.
Peel the skin of Onion and chop into small pieces.
Chop Tomato into small pieces.
Cut the green chilli in the centre vertically into two half (As shown in the picture).
Now cut the lady's finger into small pieces (As shown in the picture). (Method of cutting: Cut the lady's finger into four vertically and then start cutting it as usual. You'll get the lady's finger as shown in picture).
Keep the pan on the stove. Non-stick pan is preferred as the oil don't stick with the vessel helps in cooking lady's finger easily.
Add 3 teaspoon of oil to the pan. Once the oil is heated add the mustard seeds, urud dhall seeds and curry leaves. Fry this mixture for about 30 to 45 seconds. Make sure its not over cooked.
Now add the chopped onion and fry until the colour of the onion turns little brown (commonly called as golden brown).
Now add the chopped tomatoes and fry until the water in the tomatoes get dry.
Now add the chopped lady's finger and fry the mixture for about 5 to 10 minutes. Until the sticky nature of lady's finger is gone. If not the gravy will look like cream. If you feel its getting over cooked add little more oil to it. If you want to avoid oil you can try 1/2 or 1 teaspoon of curd to get rid of the lady's finger stickiness.
Now add the toor dhall, turmeric powder, sambar powder and cook for about 10 to 15 minutes. If you feel the water is less you can add little more.
Cook well until the gravy looks like cream ( semi solid).
Turn off the stove and add corriander leaves for flavour.
Yes now vendakkai pachadi is ready for serving.
Note: All cooking need to be carried in medium flame.
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