Vendaikka/Okra Thayir Pacchadi

Vendaikka thayir pacchadi or make it fancy by calling Fried okra in yogurt sauce :)

What you need

Vendaikka/okra - 2 cups ( cut )

Green chillies - 3-4 ( chopped fine)

Curry leaves - a few

Yogurt - 3 tbsp ( beaten well with just enough water)

Oil - 2 tbsp

Mustard seeds - 1/tsp

Salt - as needed

How you will make it

In a heavy bottomed pan heat oil and splutter mustard seeds, curry leaves.Now add cut okra pieces ,salt, green chillies and saute on medium high flame until they are cooked (and all that sticky-ness is gone).This pacchadi tastes little better when okra is little crunchy not completely fried(Saute until the green color is retained).Switch off the heat and let the mixture cool. In a bowl beat yogurt with just enough water /salt and pour this into the okra mixture.Mix slightly and serve it.We enjoyed this with hot/spicy Sambar and Rice.

                                    

Tomatillo Pacchadi

When mom was here, she was making this every other week.She was so fascinated to see "Paccha thakkali" in the local shop.She said,oh..you get even this here..:).Again this is a new vegetable she introduced to me on her visit.


Ingredients

Tomatillos - 3
Onion - 1
Coconut - 1/4cup
Jeera - 1tsp
Garlic - 1 pod
Curry leaves - a few
Turmeric powder - 1/2tsp
Red chilli powder - 1tsp
Oil -2tsp
Mustard seeds - 1 tsp
Urad dal - 1/2tsp

Method

Grind coconut,jeera,garlic and curry leaves into a fine paste.Slice onions and tomatillos.In a pan , heat oil and fry mustard seeds,urad dal and curry leaves.Add sliced onions and fry till they are soft.Now add the grinded coconut paste,red chilli powder,turmeric powder and fry till raw smell goes away.Finally add sliced tomatilloos ,salt and saute for a while.Add water if needed.Cook till tomatilloe are soft.Serve hot with rice.

Ulli/Onion pacchadi,Pomfret fish fry

Ulli/onion pacchadi is a common side dish or you can it a pickle type in our home whenever there is sambhar.This dish goes very well with sambhar and rice.Very very easy to make.I served this with pompret fish fry and pudalangai/snake gourd sambhar

Ingredients

Red onion - 1 (chopped)
Green chillies - 3 (chopped)
Tamarind paste - 2tsp
Mustard seeds - 1/2tsp
Curry leaves - a few
Oil - 2 tbsp
Salt - as needed

Method

In a pan,heat oil and fry mustard seeds, green chillies and curry leaves.Now add chopped onion and saute till they become translucent.Now add tamarind and salt.Add water if needed.Let it boil till it thickens.Serve it with rice and sambhar.




Pomfret fish fry

Another tasty fish fry, i made this similar to this fish fry.Just have to make slits on the fish before applying the masala.

Tomato pacchadi

This simple thakkali/tomato pacchadi is my entry for this month's JFI - Tomatoes hosted by RP
Ingredients

Tomato - 3
Onion - 1
Coconut - 1/4cup
Jeera - 1tsp
Garlic - 1 pod
Curry leaves - a few
Turmeric powder - 1/2tsp
Red chilli powder - 1tsp
Oil -2tsp
Mustard seeds - 1 tsp
Urad dal - 1/2tsp

Method

Grind coconut,jeera,garlic and curry leaves into a fine paste.Slice onions and tomatoes.In a pan , heat oil and fry mustard seeds,urad dal and curry leaves.Add sliced onions and fry till they are soft.Now add the grinded coconut paste,red chilli powder,turmeric powder and fry till raw smell goes away.Finally add sliced tomatoes ,salt and saute for a while.Add water if needed.Cook till tomatoes are soft.Serve hot with rice.

Kathirikkai-mangai pacchadi/Brinjal-green Mango curry

This is again ,one of my most fav. and unforgettable dish by grandma.You can serve it as a side dish or even as the main dish for rice or roti.I even like to have it as a side for dosas.You can do vendakkai-mangai/okra-mango pacchadi the same way.

Ingredients

Chinese brinjal - 1 (chopped into bite size) (you can use any type of brinjals for this)
Green/unripe Mango - 1/2 (chopped into bite size)
Coconut - 2tbsp
Jeera - 1tsp
Garlic - 1 pod
Curry leaves - as needed
Red chilli powder - 1tsp
Turmeric powder - 1/2 tsp
Oil - 2tsp
Onion - 1 tbsp (chopped)
Mustard seeds - 1tsp
Urad dal - 1/2tsp
salt - as needed

Method

Grind coconut,jeera,curry leaves and garlic into paste.In a pan, heat oil.Fry mustard,urad dal, curry leaves and onion.Fry till onion is golden brown.Add chopped brinjal to this and fry till its color changes.Then add chopped mango,red chilli powder,turmeric powder and salt one by one to this and saute for few more minutes.Finally add the coconut paste and let the curry boil well till everything is cooked.Adjust the amount of mango according to mango's sourness.I served this with plain rice and tapioca/maracheeni pappad.





Tips: Put chopped brinjals in water as soon as you chop them do avoid discoloration.

Tomato rice with potato pacchadi

Tomato rice made with delicous cherry tomatoes.This one is very spicy and i served this with potato pacchadi.This potato pacchdai i tasted it at a friend's place and fell in love with it.So had to call her up for the recipe and came out really good.


Tomato rice


Ingredients

Cherry tomatoes - 20 (sliced)
Rice - 1 cup
Onion - 1/2 large sized (chopped)
Green chillies- 3 (slit)
Red chillies - 3
Turmeric powder - 1/2tsp
Garam masala - 1tsp
Ginger garlic paste - 1tbsp
Oil - 2tbsp
Salt - as needed
Curry leaves - as needed


Method

Cook rice and keep it aside.In pan, heat oil and fry onions,red chillies,green chillies,curry leaves and gg paste.Add turmeric powder,garam masala,tomatoes and salt.Fry till oil separates.Mix this into rice and garnish with chopped coriander leaves.



Potato Pacchadi


Ingredients

Potato - 1 (boiled and mashed lightly)
Green chilli - 1 (chopped)
Oil - 1tsp
Mustard seeds - 1tsp
Urad dal - 1/2tsp
Asafoedita - 1 pinch
Curry leaves - as needed
Curd - 3tbsp (beaten with a fork)

Method

Boil potato and mash lightly into pieces.In pan heat oil and fry mustard seeds,urad dal,asafoedita,curryleaves and green chillies.Add potatoes and half the salt into this and fry a little.Finally just before serving add curd to this .check for salt and add if needed.Serve with rice/roti.




Tips:Add little coconut milk while making the mix for tomato rice for extra flavour.

Pudalangai(snake gourd) sambhar and Keerai pacchadi

Pudalanagai Sambhar

Ingredients

Pudalangai - 1/2 cup ( chopped) (i used frozen)
Onion - 1 (sliced)
Tomato - 1 (chopped)
Toor dal - 1/2 cup
Turmeric powder - 1/2tsp
Sambhar powder - 1tbsp
Tamarind - amla size
Red chillies - 3
Curry leaves - a few
Mustard seeds - 1tsp
Vendhayam /fenugreek - 1/4tsp
Urad dal - 1/2tsp
Perungayam/Asafoedita - a pinch
Oil -2tsp

Method

Pressure cook Toor dal with little bit of salt and turmeric powder and keep it aside.In a pressure cooker, put 3/4 of the sliced onion,tomatoes,pudalanagi and salt.Presuure cook these for 1 whistle and switch off the heat.After the pressure is gone, open the cooker and turn on the heat on medium .Now add tamarind water and sambhar powder one at a time.Let it boil till the raw smell goes.In another pan, heat 2 tsp of oil and fry mustard,urad dal,vendhayam,red chillies, curry leaves and rest of the onion.Pour these into the sambhar.Serve hot with rice.





Keerai Pacchadi

Any type of pacchadi will be a side dish with sambhar in my MIL's cooking as H loves pacchadi.I usually make cucumber pacchadi, this time i tried this chard pacchadi and cameout really well.Very simple with min. igredients and tasted good.


Ingredients

Red Swiss chard - 1 cup (chopped)
Green chillies - 2 (chopped)
Mustard seeds - 1tsp
Urad dal - 1/2tsp
Curry leaves - as needed
Yougurt - abt 3tbsp ( Slightly beaten with fork)
Salt - as needed
Oil -1tsp

Method

Clean and chop swiss chard . In a pan heat oil and fry mustard seeds and urad dal.Add curry leaves and green chillies to it.Now add chopped chard and fry for 1-2 minutes.No need to add water.Then cover and cook for few more mintues.Switch off the heat when chard is cooked well.After coolong down, mix the cooked chard with salt and slightly beaten yogurt.Serve it with rice/roti.

Rice with Collard greens kootu and Vendakkai pacchadi

Today's lunch was White rice served with Priya from Sugar and Spice's Collard greens kootu and Hema from Vegetarian Concoctions's Vendakkai pacchadi..it was my kinda comfort food....


Collard greens kootu : I had only 1/4 cup of moong dal, so i added anothe 1/4 cup of toor dal.

Vendakkai pacchadi : In my m/c , it took neary 6 min.s(for the second time) do get the vendakkai fried nicely.