VENDAKKAI PACHADI

Whenever I feel like eating something comforting and home-style, I gravitate towards simple recipes from my own cuisine—Kannada Brahmin or from other Brahmin communities. The reason is simple: the dishes are usually mild in spices and traditionally avoid onion and garlic.

I remember my mother often narrating how my grandmother’s kitchen strictly excluded these ingredients. It was only after her marriage that my mother began exploring recipes with onion and garlic. Still, many of my grandmother’s recipes continue to delight,beautifully flavoured with asafoetida and sesame oil, they carry a timeless appeal.

This pachadi is from the Tambrahm cuisine. It’s a simple yet delicious kuzhambu that pairs best with plain rice .

 

 

 

 INGREDIENTS :

 

LADY'S FINGER- 8-10 NOS

SAMBAR POWDER- 3 TSP

FENUGREEK  POWDER- 1/2 TSP

TAMARIND- GOOSEBERRY SIZE

JAGGERY- 1 TSP

SALT AS REQUIRED

TURMERIC POWDER-1/4 TSP

CORIANDER LEAVES FOR GARNISHING

RICE FLOUR - 3 TSP

 

FOR TEMPERING:

 

SESAME OIL-  6 TSP

RED CHILLIES- 2 NOS

ASAFOETIDA- 3/4 TSP

MUSTARD- 3/4 TSP

CURRY LEAVES- 2 SPRIGS 

 

PROCEDURE :

 

1.Soak tamarind in hot water and extract syrup and keep it aside.Dry roast fenugreek seeds and powder it.

 

2.In a pan add sesame oil and all the ingredients to prepare the seasoning.Transfer the seasoning to a vessel in which you are storing the kuzhambu.

 

3.In the remaining oil,saute chopped lady's finger,salt .Pour the tamarind syrup over it.

 

4.Add turmeric powder,jaggery and boil till the raw smell evades completely.

 

5.Now add the sambar powder,fenugreek powder,rice flour slurry and boil till the kuzhambu thickens.

 

6.Switch off the stove and garnish with chopped coriander leaves.