Do try this ‘Vendakkai Puli Pachadi’ / A Unique Dish #tasty #healthy #linkinbio #subscribe #learn

‘Viji’s Veggie Vignettes’ takes you on a journey through our traditional food, culture and lifestyle as laid down by our great grandmothers’ many years back.

TANGY OKRA CURRY/ vendaikkai puli kootu

Serves 4 portions

As an option, try crisping the okra in a little oil in a non-stick pan or zapping in the microwave (adding in hing and salt salt mixing well with fingers), for two minutes on high; remove and mix in once more before placing it back in the microwave and cook further for 3 more minutes. Now add to a pan to cook further and then adding the rest of the ingredients to it. This process ensures there is no stickiness and it cooks soft and well. You have to definitely ensure that the okra does not break and remains whole but cooked well.

Ingredients:

1 lb okra

½ cup pigeon peas/ thuvar dal

2 tsps tamarind purée

½ tsp turmeric powder

¼ tsp asafetida/ hing powder

4 green chillis

½ tsp salt

For Seasoning:

¼ tsp mustard seeds

2 tsps oil

Method:

1. Wash and wipe to dry the okra. Trim ends and chop into fine rounds. Slit the chillis lengthwise and keep aside. Soak the pigeon peas in hot water for 35 minutes adding a little turmeric powder. Now cook adding a little more water until they become a soft mash.

2. In a non-stick pan, heat the oil and pop the mustard. Add the okra, slit green chillis, rest of the turmeric powder and asafetida powder.

3. Sauté on a medium flame, sprinkling water. Close lid for a couple of minutes. Close lid for a couple of minutes. Remove the lid and stir again. Cook until the vegetable is soft.

4. Add the tamarind sauce and salt and stir for a minute until the raw smell of the tamarind disappears. Now add the cooked lentil and simmer for two minutes or until it thickens slightly. Serve as a main course dish with rice and a dollop of ghee.

TASTY TIPS:

1.) This native vegetable from Tamil Nadu tastes delicious and flavorful.
2.) Choose tender ones by discarding the bulgy ones or when you are able to break the tail easily. Tender ones cook well and taste great.

[neenaprahallad]

This recipe we call this as Ponni sambar ..a most divine dish but with an addition of fenugreek seeds for this

[sandynatarajan]

Thank you so much Viji Aunty for sharing these unique dishes. I have learned a lot of Indian dishes to cook for my husband over the years, but you are showing me that there are still so many more that I need to master. I appreciate you taking the time to make videos which showcase your expertise and creativity in cooking.

[nandhithadorai]

That looks like a delicious comfort food 👍

[crrottz]

Thank you for sharing these wonderful recipes... Appreciate your efforts. Please don't stop sharing such recipes anytime until u can. ❤️

[karunya]

Thank you so much Ma'am for sharing such nice recipe, will definitely try this nd send u feedback
@gold_enrose777