This recipe has been in my recipe collection book for years. It was a recipe that my sister's mother-in-law Mrs. Rukmini Krishnan ( affectionately known as Appama) shared with me 6 years ago. Every time I added okra to my shopping cart I would think I would give this recipe a try, but I always ended up making something else. Not today, I had a bag of okra purchased just to try out vendakka puli pachidi. It is a very simple and common side dish from Palghat cuisine usually served with molgootal. This side dish is so perfect because it has the best balance of sour, sweet, salt and spice that makes the meal extra special. I don't know if the okra was used to create the Umami or Thurvpu effect but all I know is that it is TASTY. Takes less than 15 minutes to prepare and believe me this one will always be a very popular one in your house hold and would be on high demand list. So please give it a try.
Heavy Bottom Vessel
Measuring cups and Spoons
Okra - 6
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Asafoetida - a few shakes
Turmeric Powder - 1/2 tsp
Green Chilli - 1 ( add more if you like the spice)
Coconut - 2 tbsps
Jaggery - 2 tsp
Tamarind - 1 gooseberry size ball
Hot Water - 1 1/4 cup
Curry Leaves - a few (optional)
1. Wash and dry the Okra well before cutting them into less than 1 cm discs. Make think slices with green chillies.
2. Soak the tamarind in hot water and extract 1 1/4 cup of tamarind water from it.
3. Heat the vessel with some oil. When that heats up add asafoetida, mustard seeds, allow it to pop before adding fenugreek seeds.
4. Add the okra and green chillies before the fenugreek gets over roasted. Cook the veggies until they are slightly roasted. Add tamarind water , turmeric powder and salt and allow it to boil for 5 minutes.
5. Add coconut, jaggery and curry leaves allow it to cook for a few minutes.Serve it hot as a side dish.