Pachadi in Tamil Nadu, usually involves yogurt with a vegetable and/or fruit and a tempering with mustard seeds and chillies. This is a Kerala Pachadi which is more a curry of vegetables. It’s pretty unique.
8-10 pieces of Okra, cleaned and chopped
Gingelly Oil (you could use any oil you have on hand – the gingelly oil just makes it more authentic)
1 tbsp Tamarind Paste, dissolved in 1 mug of water (OR) 1 large tbsp fresh tamarind
1 tsp Turmeric powder
1-2 tsp Chilli Powder
2 tbsp shredded Coconut
1 tbsp roasted Sesame seeds
1 tsp Mustard Seeds
1 tsp Sugar
Seasoning: Mustard seeds and red chillies.
Fry the okra in a little gingelly oil on a saute pan. Add the tamarind, turmeric and chilli powder and allow to cook until the fresh smell of the tamarind disappears.
Grind the coconut, sesame and mustard seeds and add it to the cooking okra. Add salt and sugar.
In a separate pan, heat some mustard seeds with a tiny bit of oil. Add the red chillies. When the mustard begins to splutter, add this seasoning mixture to the okra curry.
Serve warm with rice or rotis.
This is off to Srivalli for her Curry Mela. The round-up is going to be one for the bookmarks!
Srivalli has started a Campaign to Heal by raising money for Lakshmi, a mother of 2 children, who desperately needs heart surgery. In India, without insurance, it is almost impossible to get a loan for major surgery, even when it is life-threatening. To find out how you can help, please see Srivalli’s post.