Vendakkai Puli Pachadi

Method

1. 1

   Prepare okra: Wash 250g vendakkai (okra). Dry completely. Trim tops and cut into 1-inch rounds.

2. 2

   Fry okra: Heat 2 tbsp sesame oil. Fry okra on high heat 5-6 minutes until completely dry and slightly crispy. Set aside.

3. 3

   Soak tamarind: Soak marble-sized tamarind in 1 cup warm water. Extract and strain.

4. 4

   Make coconut paste: Blend 3 tbsp fresh grated coconut, 1 tsp mustard seeds, 2 green chillies and a pinch of turmeric to a smooth paste.

5. 5

   Whisk yogurt: Whisk 1 cup thick fresh yogurt until completely smooth.

6. 6

   Mix coconut paste and yogurt: Add the coconut-mustard paste to the whisked yogurt. Mix well.

7. 7

   Add tamarind: Add the tamarind water to the yogurt mixture. Stir well.

8. 8

   Add fried okra: Add the pre-fried okra. Mix gently.

9. 9

   Make tempering: Heat 1 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 2 dried red chillies and curry leaves.

10. 10

    Serve: Pour tempering over the pachadi. Adjust salt. Vendakkai puli pachadi is a tangy sweet-sour Tamil Nadu condiment. Serve with steamed rice.