Feb 29, 2008

Okra Pachadi

This is another pachadi which is a wonderful combination for Molagootal (see receipe). The main ingredients are as follow...

  1. Okra - one Medium cup (cut it into an inch sized)
  2. Tamarind - a small marble sized (Goligundu alavu) or 1 tbsp paste
  3. Mustard - 1 tsp
  4. Fresh coconut - 2 tsp
  5. Red chillies - 1 or 2 (acc to taste)
  6. Salt to taste
  7. Turmeric powder - 1/4 tsp
  8. Jaggery - 2 tsp
For seasoning:-
  1. Oil - 2 tsp
  2. Mustard seeds - 1/2 tsp
  3. Red chillies - 1
  4. Asafoetida powder - a pinch
There are two ways of making this pachadi, one is, take a small pan, pour a drop of oil, heat it and add 1 tsp mustard seeds + Coconut + red chillies (said in ingredients), fry it till golden brown and grind it into a paste. Second method is, just fry the red chillies only in a small pan to golden brown, add it with raw mustard seeds + coconut and grind it into a fine paste. You choose either one.

Now take a pan, pre heat the oil, add mustard seeds for seasoning, when it splutters add red chillies, asafoetida powder and Cut okra to it. Saute for a minute. Now add tamarind paste to it. Add a small cup of water, salt and turmeric powder and let the okra cook for 7 mts. Now add the mustard +coconut+red chillies paste to it and again let it boil for another 7 mts. By then, everything will be mixed. Now add the jaggery to it. If necessary add some more water(not much). If you need thicker consistency, take 1 tsp rice flour mix it with 3 tbsp water and pour it on top of the ingredients (this is optional). When you add jaggery, the pachadi will automatically become thicker. Turn off the stove when you get the required consistency. This pachadi can be used as a side dish for chapathi also.

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