VENDAIKKAI THAIR PACHADI
My children prefer my mother's method of preparing vendaikkai thair pachadi to mine. I usually saute the vegetable - okra or lady's finger - in a little seasoned oil and add it to the curd. Here I wish to record my mother's recipe which is adored by every one in the family.
INGREDIENTS
Okra/lady's finger - 200 gms
Fresh and thick curds - 2 cups
Salt - 1/4 tsp
Oil - for frying
METHOD
1. Wash, wipe and slice the okra into 1/2" pieces. Even little bit of water is enough to release the slime from the cut okra.
2. Heat oil in a kadai and drop in a ladleful of okra pieces. Since the oil will hiss and foam it is better to fry the okras in small batches to avoid oveflowing of hot oil.
3. Turn the okra pieces now and then with a perforated ladle till they start to turn brown in colour. By this time the foaming and bubbling would have stopped
4. Remove the fried okra pieces and drain them on a paper towel.
5. Lightly beat the cool thick curd and salt with a spoon or fork.
6. Mix the fried okra pieces into the prepared curd after they cool down.
No garnishing or seasoning is necessary as it will mar the heavenly flavour of fried okra.
Enjoy the cool and crisp vendaikkai thair pachadi with spicy bisibele bath or a hot vegetable biriani.
My children prefer my mother's method of preparing vendaikkai thair pachadi to mine. I usually saute the vegetable - okra or lady's finger - in a little seasoned oil and add it to the curd. Here I wish to record my mother's recipe which is adored by every one in the family.
INGREDIENTS
Okra/lady's finger - 200 gms
Fresh and thick curds - 2 cups
Salt - 1/4 tsp
Oil - for frying
METHOD
1. Wash, wipe and slice the okra into 1/2" pieces. Even little bit of water is enough to release the slime from the cut okra.
2. Heat oil in a kadai and drop in a ladleful of okra pieces. Since the oil will hiss and foam it is better to fry the okras in small batches to avoid oveflowing of hot oil.
3. Turn the okra pieces now and then with a perforated ladle till they start to turn brown in colour. By this time the foaming and bubbling would have stopped
4. Remove the fried okra pieces and drain them on a paper towel.
5. Lightly beat the cool thick curd and salt with a spoon or fork.
6. Mix the fried okra pieces into the prepared curd after they cool down.
No garnishing or seasoning is necessary as it will mar the heavenly flavour of fried okra.
Enjoy the cool and crisp vendaikkai thair pachadi with spicy bisibele bath or a hot vegetable biriani.
Comments
Hamsamalini Chandrasekaran,
http://indianyummykitchen.blogspot.com
Shobha