Skip to main content

Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder.  The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.





Ladies finger Pachadi with step by step photos


Prep time  : 10 minutes
Cook time : 15 minutes
Total time : 25 minutes
Yield : 2 cups



Ingredients
  • 5 ladies finger
  • 10 small onions
  • 1 tomato
  • 2 tbsp sliced mangoes
  • 2 small slit green chillies
  • 1/4 tsp turmeric powder
  • 1/4 tsp red chilly powder
  • 1/4 tsp asafoetida powder
  • 1 tsp jaggery (optional)
  • few curry leaves
  • 2 tbsp oil
  • salt
For coconut paste
  • 3 tbsp grated coconut
  • 2 small onions
  • 1/4 tsp jeera

For tempering

  • 1/4 tsp mustard seeds
  • 1/4 tsp urid dal
  • few curry leaves
  • 1 tsp oil
Cooking Directions
1. Wash the ladies finger and wipe it with a towel. Cut the tip and the crown. Slit them and chop it finely. Peel the onions and chop it finely. Slit the green chillies and chop the tomatoes.



2. Heat 2 tbsp oil in a kadai and add the chopped small onions, green chillies and ladies finger. Keep in medium flame and saute it until crisp.

 3. When you see a light brown colour on the ladies finger add the tomatoes and mango slices. Saute it for a minute and add 1/2 cup of water. Cook in medium flame.



 4. When the ladies fingers are cooked well add the turmeric powder, red chilly powder, salt and asafoetida powder. Then add the ground coconut paste to it.




5. Mix them well and add few curry leaves. When you see bubbles on the top of the pachadi switch off the flame.


6. Heat a tsp of oil in a pan and add mustard and urid dal. When it splutters add the curry leaves and drop it to the hot pachadi. Yummy pachadi is ready.


If you try this recipe for Ladies finger pachadi send us your comments below and share the recipe for your friends and family.

Comments

  1. It turned out great. Great!

    ReplyDelete
  2. Tomato can be optional :) Good combination with Rasam - may be you want to add that..?

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Paneer Masala - 15 minute Paneer Gravy - Easy Paneer Masala

Quick Paneer Masala - this homemade restaurant style paneer masala is one of my most frequently made gravy recipes. It's perfect with chapathi, poori, nann and also for pulao varieties. Fresh tomatoes help to  make the best gravy, especially when you use red ripe tomatoes. What makes this quick paneer masala easy to make and why it calls for 15 minute gravy is because instead of pureeing the tomatoes, it's made with ground tomato paste. For paneer butter masala, we blanch the tomatoes and then made into puree. But I want to prepare a quick gravy with simple process. During the summer season, I like to prepare gravy and sambar with a shortcut.This quick paneer masala is one of the best 15 minute gravy recipes for beginners and also for busy mothers. I am actually really excited about this gravy because this paneer masala is made without any artificial colours, fresh cream. It has a delicious flavour with a smooth, creamy gravy.    Tips for the best Paneer masala Use fresh ...

Collection of Poriyal & Thoran - South Indian Vegetable Side Dishes for Lunch

Every day we prepare two varieties of vegetable side dishes for our lunch. Among those two varieties there must be a poriyal dish and the other one is kootu, aviyal or varuval. Varieties of poriyal  dishes are countless with our seasonal vegetables. As I said in my poriyal or thuvaram dishes, we add the ground coconut mixture prepared with coconut, small onions, garlic cloves and red chilly or green chilly. This unique coconut paste is often used in our poriyal or thuvaram dishes. Some prefer to add grated coconut or desiccated coconut powder for poriyal dishes. I actually don't like poriyal dishes made without any flavours. For me, poriyal must have a mix of flavours with perfect textures. We usually precook the vegetables in a vessel (except for keerai poriyal) and then we saute it with the tempering ingredients and finished with our coconut mixture. If you find it difficult to precook the vegetables, you can prepare as you like. But actually pre cooking the ...

Street Style Sundal Masala Recipe - Perfect Evening Snack - Vandikadai Sundal Masala

Cozy up with a warm and comforting bowl of street style sundal masala, perfect for the winter season. This flavorful evening snack is made with a combination of green and yellow peas, cooked in an aromatic gravy. To prepare this dish, soak the peas for 7-9 hours, then pressure cook until soft. The magic lies in the ground masala, featuring onions, tomatoes, ginger, garlic, coriander leaves, and mint leaves. Add a blend of chilly powder, kuzhambu chilly powder, and garam masala powder to elevate the flavor. Finish with a sprinkle of chat masala and a garnish of chopped onions, grated carrot, and coriander leaves. Now let's see the detailed recipe to prepare this mouthwatering Sundal Masala gravy.  Check out my other Evening Snacks Recipes Vazhaikkai (Plantain) Bajji  Cauliflower Fry    Nullikai urundai - Urid dal balls Kara Vadai -  Pattani Paruppu (Yellow Split Peas) Bonda Sabudana Vada -  Javarisi Vadai Ulundha Vada  Tapioca Bonda  Urad dal Bonda...

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Street Style Vegetable Fried Rice - Quick Recipe of Veg Fried Rice Street Food Style

Today we are going to see an interesting street style vegetable fried rice with simple cooking techniques. For the past twenty years, vegetable fried rice and pani puri have been a favourite food for many of us. Everywhere we can see, these two dishes are the stars of the street food. One day during our trip to Tirumala, I learnt this street style vegetable fried rice from a street food vendor. He prepared varieties of fried rice within a few minutes, very casually. As he was preparing, I saw exactly how it was done. There's something magical about eating hot fried rice on the streets.The sound of the street vendors tossing the tang tang with their wok is always enjoyable to me. How to make street style vegetable fried rice in your home kitchen  You can use basmati rice or long grain rice. Always prefer the open pot method to cook the rice for fried rice. The texture will be perfect with less stickiness. Brands such as Unity and India Gate are perfect for fried rice.  You can ...

Bottle Gourd Kootu - Easy and Healthy Bottle Gourd Kootu Recipe - Quick Pressure Cooker Method With Fresh Coconut Masala

If you're looking for a healthy and flavorful South Indian dish, this bottle gourd kootu recipe is a must-try! Made with tender bottle gourd (lauki), protein-rich dals, and a fresh coconut masala, this simple kootu is not just delicious but also packed with nutrition. It’s light enough to enjoy as a salad and hearty enough to serve as a side dish with rice or chapati. Known for its cooling properties, bottle gourd is one of the best vegetables for summer, helping with hydration and digestion. This easy pressure cooker kootu comes together in minutes and is perfect for anyone who loves traditional, healthy South Indian food. Whether you're craving a quick lunch, a vegan side, or a refreshing Indian salad recipe, this kootu is sure to become a favorite! Let’s see some important tips for making perfect kootu. If you want your kootu recipe to be simple yet super delicious, it's all about using the right techniques rather than following tough methods. First point: Always rinse t...

Carrot Capsicum Stir Fry - Low Calorie Side Dish Recipes

Carrot Capsicum Stir Fry - another low calorie side dish for chapathi and rice. You can prepare this healthy side dish within 10 minutes. Last year during lockdown I prepared many sabji recipes for the Aval Vikatan magazine. This carrot capsicum stir fry is also one among those dishes and l often prepare this stir fry for our dinner. In addition to carrot and capsicum, you can also add boiled cauliflower, potato and broccoli. The crushed cumin pepper powder gives a nice flavour to this dish. There is no need for any other extra masala powders for this recipe. Made with a few simple ingredients and this will be your favourite 10 minute side dish. If you cook the capsicums correctly, it brings out their unique flavour and you can absolutely enjoy this dish as a salad. If you don't crush the cumin pepper you can also add chat masala powder.  Check out my other low calorie recipes here Low calorie Black Chana Masala Sprouts and Mushroom Dal Green Moong Dal Sabji Easy Dal Dal Fry  ...

White Pumpkin (Ash gourd) Kootu | Vellai Poosanikai Kootu

White pumpkin(ash gourd) in Tamil it is called as thadiyangai or vellai poosani. White pumpkin is popular in South Indian foods and widely used in kootu, sambar and patchadi. This white pumpkin kootu is a traditional dish in Tirunelveli. White pumpkin kootu is cooked with coconut paste and chana dal.   This kootu is a best choice to pair with sambar and pulikuzhambu . Just like my other kootu varieties, I recommend to cook in a deep vessel with frequent stirs. This method gives you the perfect results rather than pressure cooking. Here are my other kootu recipes Here is a short video for White Pumpkin Kootu Raw papaya kootu Yellow pumpkin kootu Chayote kootu Paruppu keerai kootu Manathakkali keerai kootu

Wheat Rava Kichadi With Vegetables - Samba Godhuma Rava Kichadi - Healthy Breakfast

A healthy diabetic friendly kichadi recipe made with wheat rava. You can start your breakfast with a cup of this healthy kichadi as it includes carrot, green peas and beans which blend together beautifully with wheat rava. A handful of fresh green peas gives a slightly sweet taste for the kichadi.  There are two main varieties of wheat rava - medium coarse and fine coarse. Fine coarse wheat rava is my favourite for kichadi and upma dishes. Medium coarse wheat rava is perfect for sweet pongal and payasam. Both types require more time to cook when compared to regular white rava. Fine coarse wheat rava doesn't need to be roasted for this kichadi. To cook 1 cup fine coarse wheat rava you will need 3 cups of water. After preparing the kichadi you should let it stand for 15 minutes, covered and undisturbed for a perfect fluffy texture. And once you find how to cook wheat rava perfectly, you will be making it regularly for your breakfast.  Check out my other tiffin recipes here Idli ...

Yellow Split Peas Dal Adai - Pattani Paruppu Adai - Tiffin Recipes

Yellow split peas adai (Pattani paruppu adai) - easy to make adai recipe with step-by-step pictures and full video. Yellow split peas look similar to chana dal, but it tastes different. This is a simple tiffin recipe made with yellow split peas, rice, urid dal, chillies, onions and curry leaves. The addition of the yellow split peas makes this adai so unique and gives the crispness. You might all now think, what is the difference between chana dal and yellow split peas dal? Both the dals are popular in Tirunelveli cuisine. Yellow split peas dal has a soft texture with mild flavour. Yellow split peas dal is widely used in masala vadai, kara vadai, adai and also the ground split peas flour is added in omapodi, karasev and bajji flour.  For this adai we have to add equal amounts of dal and rice. Soak them for three hours and then grind the batter with red chillies and green chilles. And add some onions, curry leaves and coriander leaves. When it comes to adai, everyone has their own u...