After a long time, I decided to make Pachadi as a side dish for rice and Molagootal. I looked up a few of my recipe books including Samaythu Par and could not find the recipe. I then looked online and could find variations but not what I wanted. So I called my parents to get the recipe. This I assume is the Palakkad version of the dish.
Okra is also called Lady’s finger in some parts.
You could prepare the same dish with eggplant or white pumpkin too.
Why is okra slimy? Here is some science behind it!
I came across an article on NPR that talked about okra and then visited the blog, botanist in the kitchen. Here is the explanation as to why okras are slimy. Okra is slimy because of a water-soluble mucilage. It is an adaptation to retain moisture and store water in hot ares where they grow. Though there is no information as to why exactly it is slimy, there is enough information as to how to remove the slime while cooking.
In India, our mothers and grandmothers have been using acid to remove the slime. Tamarind is used in the south, but sometimes yogurt or lemon juice is added, depending on the recipe. The viscosity (the measure of a fluid’s resistance to flow, in this case, the thick, sticky, semifluid consistency) reduces at high heat around 90ºC. Then even when it is cooled, the mucilage does not return. Another popular way in India and Africa is to add an acid. Viscosity is at its peak at a neutral or alkaline pH, by adding an acid the mucilage becomes acidic and the viscosity reduces.
300 grams okra/ ladies finger
1/2 cup white pumpkin or madras cucumber (optional)
tamarind paste 1 1/2 tsp (or fresh tamarind 1 inch diameter piece soaked in warm water and pulp removed)
1/4 tsp turmeric powder
salt to taste
1/4 tsp jaggery/ brown sugar (optional)
To grind to a paste:
1 tsp mustard seeds
1-2 green chillies
1/2 cup coconut
1 tsp oil
1/2 tsp mustard
1/2 tsp urad dal
a pinch of asafoetida
a couple of curry leaves
Wash and pat dry the okra. Cut into small pieces.
In a pan, add the vegetables, tamarind paste, a cup of water, salt and turmeric powder. Let the vegetables cook.
Grind the coconut, chilli, and mustard to a paste.
When the vegetables are cooked, add the paste and let it cook for 10 minutes on a slow flame. Add brown sugar if you feel it is too sour. It has to have the right balance of sourness from the tamarind and the spiciness from the chilli
Heat oil to temper. Add urad dal, mustard, asafoetida, and curry leaves. When mustard splutters, add it to the gravy and mix.
Serve as a side dish with rice and molagootal (or any gravy without tamarind).