Okra Tamarind Pachadi

Okra Tamarind Pachadi

Okra Yoghurt Pachadi is such a great dish that we have many versions of it. But this Pachadi is without yoghurt. The okra is sauteed and then cooked with tamarind and jaggery for a sweet-tangy gravy. It is a delicious alternative to the curd based pachadi dishes.

I have to admit that this is one of my most favourite okra dishes. It has all the tastes – hot (chilli), sour (tamarind), bitter (fenugreek), sweet (jaggery). If you want to add pungent, add some sliced garlic. For salty, add a pinch of salt.

Read more about the different types of Pachadi dishes in India.

The recipe is one of Meenakshi Ammal’s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.

Similar dishes include Kadhi with Okra, Okra Tamarind Kootu, and Okra Sambar.

Browse all of our Pachadi recipes and all of our Okra dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.

Okra Tamarind Pachadi

Okra Tamarind Pachadi

ingredients
175g okra
5 – 6 green chillies, or to taste
4 tspn ghee
dried tamarind
sea salt to taste
1 – 2 tspn jaggery
2 tspn rice flour
curry leaves

0.5 tspn fenugreek seeds
pinch asafoetida powder

tadka
2 tspn ghee
0.75 tspn mustard seeds

method
Rinse and dry the okra, then slice into thin rings. Slice the green chillies into rings.

Prepare the tamarind so that it is thicker and not too thin by soaking a lime sized piece of tamarind in just enough hot water for 15 mins or so. Strain. Push the pulp through the strainer and discard the seeds and fibres. Set aside.

Heat the ghee in a kadhai and saute the okra slices and chillies until the okra is bright green. Add the tamarind water with salt to taste and 1 tspn jaggery. Bring to a simmer.

Mix the rice flour with water to a smooth paste and mix with the pachadi. Simmer very gently. Taste and adjust jaggery if required.

Dry roast the fenugreek seeds with the asafoetida and mix with the pachadi. Remove the dish from the heat. Garnish with curry leaves.

Make a tadka by heating the ghee in a tadka pan, adding the mustard seeds and allowing them to pop. Pour the ghee and mustard seeds over the curry leaves.

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