Tuesday, June 30, 2009

Bendakaya Perugu Pachadi / Okra Raitha



Preparation :-

  • Take 1 big cup of fresh curd.
  • To this add 1 tspn salt or as per ur taste and add few finely chopped coriander leaves.Put it aside.
  • Chop 15-20 medium size okras into 1" pieces .
  • Heat a pan add 2 tspns oil and fry this okras uncovered till they are done. Switch off stove and let this cool .
  • In mean time grind 3-4 green chillies, 1" ginger piece , 1 garlic pod(optional) in a pestle.
  • Transfer fried okras into curd. (Do not add hot fried okras into curd , it may curdle . So first cool it and then add)
  • Heat same pan add 2 tspns oil , add 2 broken dry red chillies , 1/2 tspn urad dal , 1/2 tspn cumin seeds , 1/2 tspn mustard seeds . Add grinded ginger mirchi mixture , add pinch of asafoetida/hing . Add few curry leaves and switch off stove . Let this cool.
  • Add this talimpu/ tadka to curd and mix nicely .
  • This goes good with white rice , kichidis , rotis.
  • Note :-After an hour it may turn lite brownish , dont worry it is just becoz of oil in talimpu/tadka. Better to use it the same day or finish off by next day if refrigerated.

2 Comments:

  1. Anonymous said...
    Hi Preethi,

    I am a regular visitor to your blog. You have a nice collection of recipes. I tried your puliyodhara vermicelli and it turned out great. What I really like about your blog is it's simplicity. Keep up the good work.

    Sudha
    sharevivek said...
    Thanks for posting. I took some tips from your blog and i prepared the food while i was in abroad.

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