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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Vendakka Pachadi

    Published: Feb 11, 2017 | Last Updated On: Nov 30, 2021 by Neha Mathur

    Vendakka Pachadi

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    Served for Onam Sadya, Vendakkai Pachadi is more of a lady's finger raita that has a blend of coconut and tempering as well. #Tamil #Indian #Recipe #Okra #LadysFinger #Accompaniment #SideDish

    A delicious combination of yogurt, coconut and okra, this South Indian Vendakkai Pachadi is prepared during Onam Sadhya. Serve it as a side dish with your everyday meals. Try it!

    Here are a few more Pachadi recipes that can be prepared as a side dish for your weekday meals – Cabbage Pachadi, Sorakaya Pachadi, Tomato Pachadi, Beetroot Pachadi and Kerala Style Pineapple Pachadi.

    Served for Onam Sadya, Vendakka Pachadi is more of a ladies finger raita that has a blend of coconut and tempering as well.

    About This Recipe

    Vendakkai Pachadi (Okra Pachadi) is a traditional South Indian side dish with resembles to North Indian raita. It is popularly served in the Onam Sadhya or weddings.

    Yogurt is mixed with a coconut green chilli paste and then tempered with bhindi, curry leaves, lentils and dry red chillies. It is super easy and comes together in just 15 minutes.

    It can be served on the side along with your everyday meals such as sambar rice, rasam rice or any curry and roti/paratha.

    Ingredients

    Curd – Use homemade or store bought, make sure that it is fresh and not sour.

    Coconut paste – Fresh coconut, green chillies and cumin seeds are ground together to make a spicy paste. Adjust the amount of green chillies depending on how spicy you want the pachadi to be.

    Tempering – Raita is tempered with oil, okra/bhindi, curry leaves, dry red chillies, lentils, salt, hing and turmeric powder.

    Use firm and fresh bhindi for the raita. Avoid the ones that are very soft or has black marks on it.

    Urad dal and chana dal adds a great crunch along with soft bhindi.

    Avoid hing to make it gluten free.

    Pachadi v/s Raita

    Pachadi and raita both are yogurt/curd based recipes, but different in terms of taste and flavour. Pachadi comes from the southern past of India where yogurt is mixed with fresh coconut paste, whereas Raita comes from the northern part of Indian and does not use coconut.

    Pachadi is often tempered, whereas traditional raita is not. Pachadi is seasoned with lentils, curry leaves, mustard seeds, and raita is seasoned with chaat masala, cumin powder, chillies and herbs.

    Serving Suggestions

    Okra Pachadi can be served as a side dish with Indian meals. It tastes great with rasam rice, sambar rice or a simple curry/sabzi and roti as well.

    You can also serve it with mixed rice, biryani or pulao recipes.

    Storing Suggestions

    Vendakkai Pachadi taste the best when served fresh, but you can store the leftovers for a day or two in the fridge in an air tight container. As it has fresh coconut, it won’t last for long. Stir it well before serving.

    It is not freezer friendly! It will split while thawing and won’t tastes great.

    Step by Step Recipe

    Grind coconut, green chillies and cumin seeds to make a smooth paste. Use little water to grind.

    Coconut, chilli, cumin added in a blender.
    Smooth paste made.

    Whisk the yogurt and add the coconut paste in it and mix well.

    Coconut paste added in whisked curd.

    Add water to adjust the consistency of the raita.

    Whisked well.

    Heat vegetable oil in a pan.

    Oil heating in a pan.

    Add mustard seeds, urad dal, chana dal, dry red chillies, and curry leaves and fry until the dal turns golden brown.

    Urad dal, chana dal, mustard seeds and cumin seeds added in the pan along with red chilli and curry leaves,

    Add bhindi, salt, thing, and turmeric powder and fry until bhindi turns crispy.

    Bhindi added in the pan along with salt and turmeric powder.

    Remove the pan from heat and let the bhindi cool slightly.

    Bhindi cooked until crispy.

    Add the bhindi in the curd mixture and mix well.

    Bhindi added in curd.

    You might also like

    • Sorakaya Pachadi
    • Tomato Pachadi
    • Kerala Style Pineapple Pachadi
    • Avakaya Pachadi (Avakai or Andhra Style Mango Pickle)
    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Served for Onam Sadya, Vendakkai Pachadi is more of a lady's finger raita that has a blend of coconut and tempering as well.

    Vendakka Pachadi Recipe

    Served for Onam Sadya, Vendakkai Pachadi is more of a lady’s finger raita that has a blend of coconut and tempering as well. 
    4 from 4 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 279kcal
    Author: Neha Mathur

    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
    US Customary or Metric
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    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.

    Notes

    Do not add hot bhindi in the curd otherwise it may split.

    Nutrition

    Calories: 279kcal | Carbohydrates: 15g | Protein: 11g | Fat: 20g | Saturated Fat: 14g | Sodium: 167mg | Potassium: 543mg | Fiber: 5g | Sugar: 5g | Vitamin A: 570IU | Vitamin C: 48.5mg | Calcium: 92mg | Iron: 3mg
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