May 22, 2013


Vendakkai Thayir Pachadi


1/4 kg              Ladies Finger
1 1/2 cup         well mixed fresh curd
Salt                  To taste
2 Tsp               Oil

For Tempering 
1 Tsp             Mustard seeds
1 Tsp             Cumin seeds
1 Tsp             Black gram daal
1 Tsp             Bengal gram daal
1                    Red chilli halved
1/4 Tsp          Asafoetida ( hing) Powder
2-3 stick        curry leaves

  1. Stem the ladies finger  and chop fine. 
  2. Heat the oil and add all the ingredients for tempering.
  3. When the mustard seeds splutter, add the ladies finger.
  4. Cook on a low heat till they become tender.
  5. Add salt and cook for a minute. Allow to cool.
  6. Add the curd and blend well.
  7. Serve cold.

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