Lady’s finger is our family’s favourite vegetable. We like it in Sambar, Thayir Pachadi, a simple stir fry or like this puli pachadi. This is a tangy sauce prepared using tamarind, lady’s finger and some simple spices. It tastes great with Molagootal or even with curd rice.
Serves – 3 to 4
What you’ll need
- Lady’s Finger - 10 to 12 Medium sized
- Tamarind – Gooseberry sized ball
- Ginger – a small piece
- Green Chilly – 1, slit
- Rasa Podi – ½ tbsp
- Jaggery – 1 tbsp
- Turmeric Powder – ¼ tsp
- Salt to taste
- Oil – 1 tsp
- Mustard Seeds – ½ tsp
- Curry Leaves – few
- Soak the tamarind in hot water for 10 minutes.
- Squeeze and extract the pulp with about 2 cups of water.
- Wash and pat dry the lady’s finger and cut into ½ inch sized pieces.
- Heat a Kadai with oil, temper with mustard seeds.
- Add the curry leaves, slit green chilly, grated ginger and sauté for a min.
- Add the lady’s finger, turmeric powder and sambar powder and fry on medium flame for 3 to 4 minutes.
- Add the 2 cups of tamarind water, Jaggery and salt to taste.
- Bring to boil, then lower the heat and let it boil for another 8 to 10 minutes or until the sauce thickens slightly.
- Remove from heat.
Serve warm with Keerai Molagootal.
- Don’t skip the ginger and green chilly as they give a special flavour to the pachadi.
- You can substitute the Rasam powder with Sambar powder or ½ tsp of chilli powder.
- At the end if you feel the sauce is not thickened enough to your liking, you can mix a tsp of rice flour in water and add and bring to a boil. I personally don’t like to add rice flour.