To the recipe now
- Vendakkai (Okra) - 200 gms (sliced very thinly)
- Onion medium size – 1 chopped
- Tomato – 1 chopped
- Green chillies – 2
- Sambhar powder – 2 Tbsp (if not using sambhar powder substitute with 1 Tbsp of Corriander powder and 1Tbsp od chilli powder)
- Tamarind – size of half lemon
- Garlic – 1 clove (chopped or sliced)
- Curry leaves – 1 twig
- Mustard seeds – 1 Tbsp
- Urad dal – 1 tsp
- Oil for cooking
- Salt according to taste
- Paruppu (yellow lentils ) – ½ cup
- Turmeric powder – ½ tsp
Pressure cook the lentils with some turmeric powder until half cooked. Soak the tamarind in little water and heat it for a minute in microwave (high) and sqeeze the juice out. Heat the oil (sesame oil tends to add a special flavour for this dish) and when hot enough add the mustard seeds. When they start popping add the urad dal. When the dal turns brown add the curry leaves and then the chopped onions and garlic. Fry until the onions are soft. Then add the sliced okra and keep frying. The pan tends to brown rapidly during this process and it is important to turn the veggie. After 5 minutes, add the green chillies (whole) and then the tomato. Add the sambhar powder and some water to avoid the browning of the pan. When the okra is half cooked add the lentils and water if necessary. Close with lid and cook until the okra and the lentils are cooked thru. Add the tamarind juice and let it boil for a few minutes. If the pachadi has too much water, increase the heat to reduce the water. The dish should be semi dry. It is generally meant to be a side dish. As a result of camouflaging, my dish turns out to be gravy that can be mixed with rice. The okra just melts (really my kids have never found out what goes through their mouth and they wolf it down) in your mouth. This is great as an accompaniment for all rice dishes and yummy with chapatti.
