Served for Onam Sadya, Vendakka Pachadi or Vendakka Khichdi is more of a lady’s finger raita that has a blend of coconut and tempering as well. Here is a traditional recipe to make it.
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Pachadi basically means traditional Indian pickle which is often served as an accompaniment.
It literally refers to food that is pounded.
Just like we make raita in the Northern parts of India, similarly, in South India, Pachadi is a curry-based side that is often prepared using curry leaves, curd, ginger, mustard seeds, and more.
It is mostly served with rice, idli, and even dosa.
Having tried various kinds of Pachadi like Pineapple Pachadi, Beetroot Pachadi, at a friend’s place, I am totally in awe with the soothing flavors and savory taste of Pachadi.
Recently one of my friends mentioned this recipe which is her grand mother’s specialty and so I learned one more recipe of Vendakka Pachadi or Khichdi from her grandmother who is an absolutely gifted chef.
Her unparalleled sense of ingredients for making authentic South Indian dishes inspired me so much so that I couldn’t help but quickly scribble down its recipe in my food diary.
Now that I am back from my trip to Delhi, Vendakka Pachadi is the first thing that I that of making this week!
Vendakkai Pachadi is more of a lady’s finger raita that has a blend of coconut and tempering as well and is served for Onam Sadya.
With finely sauteed bhindi and spices, Vendakka Pachadi has that quintessential crunch derived from urad dal, chana dal plus a dash of tang from curd and even the splendid flavor of tadka!
If you are looking forward to trying out a different South Indian dish then let it be Vendakka Pachadi for sure, you are surely going to love its taste and coconut plus okra loaded texture.
Note down its recipe:
Step by Step Recipe
Grind coconut, green chillies and cumin seeds to make a smooth paste. Use little water to grind.
Whisk the yogurt and add the coconut paste in it and mix well.
Add water to adjust the consistency of the raita.
Heat vegetable oil in a pan.
Add mustard seeds, urad dal, chana dal, dry red chillies, and curry leaves and fry until the dal turns golden brown.
Add bhindi, salt, thing, and turmeric powder and fry until bhindi turns crispy.
Remove the pan from heat and let the bhindi cool slightly.
Add the bhindi in the curd mixture and mix well.
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Recipe Card
Vendakka Pachadi Recipe
Ingredients
- 1 cup Fresh Coconut (Chopped)
- 3-4 Green Chillies
- 1 teaspoon Cumin Seeds
- 2 cups Curd
- 3 tablespoon Vegetable Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Urad Dal
- 1 teaspoon Chana Dal
- 2 Dry Red Chillies
- 200 g Bhindi / Okra (Chopped)
- Salt to taste
- ¼ teaspoon Hing
- ½ teaspoon Turmeric Powder
Instructions
- Grind coconut, green chillies and cumin seeds to make a smooth paste.
- Use little water to grind.
- Whisk curd and add the coconut paste in it and mix well.
- Add water to adjust the consistency of the raita.
- Heat vegetable oil in a pan.
- Add mustard seeds, urad dal, chana dal, dry red chillies and curry leaves and fry until the dal turns golden brown.
- Add bhindi, salt, hing and turmeric powder and fry until bhindi turns crispy.
- Remove the pan from heat and let the bhindi cool slightly.
- Add the bhindi in the curd mixture and mix well.
- Garnish with coriander leaves.
Did you make this recipe? Let me know!