Ladies Finger (Vendakka) – ¼ kg
Coconut grated (thenga chirakiyathu) – ½ coconut
Cumin (jeerakam)– few
Garlic (veluthulli)– 2-3
Ginger (inji)– a small piece
Mustard (kaduku)– some
Salt (uppu)– to taste
Green chilly (Pachamulagu) – 2-3
Curd (thairu) – according to your requirement
Red dried chilly (vattal mulaku) – 2 (cut in two pieces)
Curry leaves (vepilla) – 2 sprigs
Grind coconut grated, cumin, garlic, ginger, green chilly and salt together. Grind them by pouring curd to it instead of water. It will give your pachadi a very different taste and smell. Once it is grinded well add some mustard seeds to get it joined with this and to get smashed. Cut the ladies finger in small round pieces. Cook and fry it in a kadai and keep it aside. Make sure that it does not get smashed of or watery. Make it dry fry.
In a mud vessel, take some oil and once it is heated add some mustard seeds. When it pops add the dried red chilly to it and the curry leaves. Then add the coconut grinded mixture to it and once it is boiled add the ladies finger to it. Your pachadi is ready. It is simple and tasty.
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