Served for Onam Sadya, Vendakka Pachadi 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 Vendakka Pachadi.
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 which 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 flavours and savoury taste of Pachadi.
Recently one of my friends mentioned this recipe which is her grand mother’s speciality and so I learned one more recipe of Vendakka Pachadi 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 ladies 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 flavour 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:
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How to make Vendakka Pachadi Step by Step
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.
Vendakka Pachadi Recipe
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.
Ingredients
- 1 cup Fresh Coconut Chopped
- 3-4 Green Chillies
- 1 tsp Cumin Seeds
- 2 cups Curd
- 3 tbsp Vegetable Oil
- 1 tsp Mustard Seeds
- 1 tsp Urad Dal
- 1 tsp Chana Dal
- 2 Dry Red Chillies
- 200 g Bhindi / Okra Chopped
- Salt to taste
- 1/4 tsp Hing
- 1/2 tsp 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.
Recipe Notes
Do not add hot bhindi in the curd otherwise it may split.
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