Vendakkai Thayir Pachadi Recipe | Okra Pachadi Recipe | Gomathi Kitchen

Vendakkai Pachadi is a popular yogurt-based curry in Tamil Nadu and Kerala that features Lady’s Finger (Okra), coconut, and seasoning. It’s often served as part of a full meal on a banana leaf, with the Thayir Pachadi dish occupying the top right corner. While vegetables like cucumber, carrot, and mango can be used, Lady’s Finger is the most common ingredient, with shallow or deep-fried pieces added to the pachadi according to individual preferences.

Unlike the North Indian yogurt-based dish, raita, pachadi is a yogurt-based dish that uses coconut and is seasoned with mustard seeds, urad dal, curry leaves, and sometimes chillies. This gives it a unique flavor that differs from raita, which is typically made with raw or cooked vegetables and seasoned with cumin powder, chaat masala, herbs, and chillies.

The traditional Kerala Style Vendakkai Pachadi Recipe is an essential side dish for any Kerala Sadhya feast. It uses deep-fried Lady’s Finger for a satisfying crunch, and the addition of coconut elevates the dish’s flavor. Bhindi/Vendakkai is also low in calories, rich in folic acid and Vitamin B6, and is a healthy addition to any diet.

Thayir Pachadi is a staple of South Indian weddings and Onam Sadhya, just like how raita is served with curries in North India. Whether you’re a fan of South Indian cuisine or just looking to add some variety to your diet, Vendakkai Pachadi is a delicious and healthy dish that’s worth trying.

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Vendakkai Thayir Pachadi Recipe | Okra Pachadi Recipe | Gomathi Kitchen

Author: Gomathi Cuisine: North Indian, South Indian Courses: Lunch, Side Dish, Vegetarian Recipe Keys: V Vegetarian Meals

Difficulty: Beginner Prep Time 5 min Cook Time 8 min Total Time 13 mins

Servings: 4

Best Season: Suitable throughout the year

Ingredients

Servings

• 100 grams Okra/ bhindi/ vendakkai (1 cup chopped)
• ¹⁄₈ teaspoon Turmeric powder
• ¹⁄₄ teaspoon Red chilli powder
• ¹⁄₄ cup Grated coconut
• ¹⁄₂ teaspoon Cumin seeds
• 1 cup Thick curd
• 1 teaspoon Oil
• ¹⁄₄ teaspoon Mustard seeds
• ¹⁄₂ teaspoon Split urad dal
• ¹⁄₂ teaspoon Chana dal

Instructions

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1. Heat the pan with oil.

   

2. Add mustard seeds, once start splutters add split urad dal and chana dal.

   

3. Add curry leaves and red chilli and allow to slight crispy.

   

4. Add cut ladies’ finger in to it Stir and sauté for 2 minutes on a low flame.

   

5. Add turmeric powder and salt and mix well.

   

6. Cook until  3/4 ^th    cooked.

   

7. Add red chilli powder sauté till raw smell goes off.

   

8. Allow to cool.

   

9. To prepare coconut paste, in a mixie jar add grated coconut and cumin seeds.

   

10. Grind like thick and smooth paste with little water.

    

11. To this add thick curd and do pulse grind to blend together.

    

12. Add this ground coconut yogurt mixture to sauteed and cooled okra.

    
13. Consistency of okra pachadi is depends upon your wish. Here I prepare little watery for ragi wheat chapati.
    

14. yummy okra pachadi can serve for any chapati, aloo paratha, or ragi wheat chapati.

Note

• Adjust the proportion of okra and yogurt as per your taste. Never add hot sautéed okra to the pachadi. This can cause the dish to divided

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