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The Bendakaya pachadi recipe is a popular Andhra dish made with okra and a blend of spices. Bendakaya pachadi is a perfect blend of flavors, textures, and temperatures, with a mellow sweetness and spiciness. Pachadi has a thick, coarse consistency, which is achieved by cooking the ingredients together and blending them until a coarse paste.
The flavor profile is complex, with notes of spices, herbs, and tanginess from the tamarind. Bendakaya Pachadi is often served as a side dish with steamed rice or roti and is also used as a condiment to add flavor to other dishes like dosas, idlis, and vadas. Its unique taste and aroma make it a popular accompaniment in many South Indian meals.
WHAT IS PACHADI?
Pachadi, a traditional South Indian dish, is a flavorful combination of vegetables, and spices. It offers a unique blend of tangy and spicy flavors that tantalize the taste buds. Pachadi is not only delicious but also packed with nutrients, making it a healthy and satisfying addition to any meal.
HEALTH BENEFITS OF BHINDI PACHADI
Bendakaya Pachadi, or okra chutney, is a traditional South Indian dish that offers a variety of nutritional benefits. Okra, the main ingredient, is a good source of dietary fiber, vitamins C and K, and minerals like magnesium and folate. When cooked with spices and other ingredients, this dish becomes a flavorful and nutritious addition to a balanced diet.
INGREDIENTS
Okra: Okra is a nutritious and versatile vegetable with a unique, slightly sweet, and earthy flavor. Okra is rich in vitamins A, C, and K, as well as minerals like calcium and iron, making it a nutritious addition to a variety of dishes.
Tomato & tamarind: Adding tangy ingredients adds intense flavor to the dish.
Sesame seeds: This nutty ingredient adds a distinctive flavor and crunchy texture to chutneys.
Spices: Green chilis, dry red chilis, fenugreek seeds, and coriander seeds Add spice and flavor to chutney.
INSTRUCTIONS FOR MAKING BENDAKAYA PACHADI RECIPE
Heat oil in a pan, add coriander seeds, cumin seeds, sesame seeds, fenugreek seeds, garlic, and green chilis. Roast them on low flame until golden color and aromatic.
Transfer it to a blender and make a coarse powder. keep it aside.
In the same pan, heat oil add okra, and cook on medium flame for 1-2 minutes.
Add tomatoes, tamarind, turmeric powder, and salt. Cook on low flame until tomatoes are mushy and turn off the flame. Let it cool down.
Add the okra mixture to the blender with coarse spice powder and pulse it until the texture is a bit coarse. Transfer pachadi to a serving bowl.
For tempering, heat the oil in a pan, mustard seeds, cumin seeds, channa dal, curry leaves, dry red chili, and asafoetida. Once the mustard seeds splutter, and dal turns to golden color. Turn off the flame, and add the tempering to the pachadi.
Enjoy your homemade bendakaya pachadi with hot rice with ghee, dosas, idlis, vadas, or as a dip!
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Bendakaya pachadi recipe | Okra chutney
Equipment
- pan
Ingredients
- 1/2 tbsp Oil
- 1/8 tsp Fenugreek seeds
- 1 tsp Coriander seeds
- 1 tsp Cumin seeds
- 1 tsp Sesame seeds
- 5-7 Dry red chilis (or) green chillis 4-5
- 3-4 large Garlic pods
- 140 grams Okra 1.25 cups
- 1/2 medium Whole tomato 50 grams or 1/3 cup
- 1 small rind Tamarind (or) 1 tsp tamarind paste
- to taste Salt
Tempering
- 1 Tbsp Oil
- 2 tsp Chana dal
- 1/8 tsp Mustard seeds
- 1/8 tsp Cumin seeds
- pinch Asafoetida (Hing) optional
- 5-6 Curry leaves
- 1 Dry red chilli optional
Instructions
- Heat oil in a pan, add coriander seeds, cumin seeds, sesame seeds, fenugreek seeds, garlic, and green chilis. Roast them on low flame until golden color and aromatic.1/8 tsp Fenugreek seeds, 1 tsp Coriander seeds, 1 tsp Cumin seeds, 1 tsp Sesame seeds, 3-4 large Garlic pods, 5-7 Dry red chilis
- Transfer it to a blender and make a coarse powder. keep it aside.
- In the same pan, heat oil add okra, and cook on medium flame for 1-2 minutes.1/2 tbsp Oil, 140 grams Okra
- Add tomatoes, tamarind, turmeric powder, and salt. Cook on low flame until tomatoes are mushy and turn off the flame. Let it cool down.1/2 medium Whole tomato, 1 small rind Tamarind
- Add the okra mixture to the blender with coarse spice powder and pulse it until the texture is a bit coarse. Transfer pachadi to a serving bowl.
- Heat the oil in a pan, mustard seeds, cumin seeds, channa dal, curry leaves, dry red chili, and asafoetida for tempering. Once the mustard seeds splutter, the dal turns to golden color. Turn off the flame, and add the tempering to the pachadi.2 tsp Chana dal, 1/8 tsp Mustard seeds, 1/8 tsp Cumin seeds, pinch Asafoetida (Hing), 5-6 Curry leaves, 1 Dry red chilli, 1 Tbsp Oil
- Enjoy your homemade bendakaya pachadi with hot rice with ghee, dosas, idlis, vadas, or as a dip!
