Vendakkai Puli Pachadi

Ingredients

• - okra in tamarind yogurt as main
• - Oil or ghee for cooking
• - Spices as required
• - Salt to taste
• - Fresh coriander

Method

1. Prepare okra: Wash 250g vendakkai (okra). Dry completely. Trim tops and cut into 1-inch rounds.
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. Soak tamarind: Soak marble-sized tamarind in 1 cup warm water. Extract and strain.
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. Whisk yogurt: Whisk 1 cup thick fresh yogurt until completely smooth.
6. Mix coconut paste and yogurt: Add the coconut-mustard paste to the whisked yogurt. Mix well.
7. Add tamarind: Add the tamarind water to the yogurt mixture. Stir well.
8. Add fried okra: Add the pre-fried okra. Mix gently.
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. Serve: Pour tempering over the pachadi. Adjust salt. Vendakkai puli pachadi is a tangy sweet-sour Tamil Nadu condiment. Serve with steamed rice.