Vendakkai Pachadi

வெண்டைக்காய் பச்சடி (Vendakkai Pachadi)

Vendakkai pachadi is totally healthy recipe. Nowadays I’m doing this once in a week. My kids always like vendakkai.
My hubby want the vendakkai in subzi type and tried this recipe; Got a great response. Vendakkai pachadi is suitable for chappathi and rice too.

Ingredients

Vendakkai – 1/4 kg
Tomato – 1
Toor dal – 1/4 cup
Small onion – 1/4 cup (chopped)
Shredded coconut – 1/4 cup
Tamarind extract – 2 tbsp
Masala – 1/2 tbsp
Chilli powder – 1 tsp
Turmeric – 1 pinch
Cumin powder – 1 tsp
Curry leaves – 1 spring
Mustard seeds & urad dal – 1/4 tsp
Oil – 2 tbsp
Salt as needed

Pre-preparation

Wash the vendakkai and slice into medium size pieces.
Place the vendakkai in sunlight for 1 hour or keep open indoor for whole night.
Soak the tamarind for a while and extract tamarind pulps
Pressure cook the toor dal.

Directions

Take a pan and pour 1.5 tbsp oil then heat it in medium flame.
Add the vendakkai and fry until the stickiness go away.
Take out the fried vendakkai and add the remaining oil.
Add the mustard seeds & urad dal.
After the seeds cracked, add curry leaves.
Add the chopped onion and stir fry until golden brown.
Add the chopped tomato and stir fry until mushy.
Now add the spices (masala, chilli powder, cumin powder, turmeric, salt and mix well.
Add the fried vendakkai to the tomato mixture and give a good mix.
Pour the tamarind extract and cooked dal into the pachadi.
Pour 1/4 cup of water and stir well.
Drizzle the shredded coconut and stir again.
Cover the pan and cook in medium flame for 1 minute.
Switch off the flame.
Vendakkai pachadi ready.

Notes

Cut the vendakkai big pieces otherwise it gets smashed during stirring.
Sun drying vendakkai helps remove stickiness and also improves texture and taste.