Pachadi is usually made by mixing curds with a raw vegetable and spices, with an exception of mango pachadi. Ladies finger or bhindi pachadi (வெண்டைக்காய் பச்சடி) is also a curd based pachadi, but the vegetable is fried before adding to the curds. In my grandfather’s opinion, this is the best pachadi that can be made!
Curds – half a tumbler or 100ml
Ladies finger or bhindi – medium sized 5 no, sliced very thin
Green chilli, chopped – 1 no
Salt – to taste
Curry leaves – a few
Oil – 2 teaspoons
Mustard seeds – ½ teaspoon
Asfoetida – a pinch
|Bhindi Pachadi (வெண்டைக்காய் பச்சடி)|
Heat a tadka pan/ spice pan (தாளிக்கிற கரண்டி), add mustard seeds and when they start to sputter, add asafoetida and switch off the fire. Add the seasoning to the curds. Garnish with curry leaves. Add the fried bhindi to the curds mixture just before serving. Mix the pachadi well and serve with sambar rice, tamarind rice or as part of the feast menu.
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