Vendakkai thayir pachadi/ Ladies finger curd pachadi/ Okra raita is an easy and quick to make side dish/ raita/ dip prepared by adding crispy okra to curd mixture. This typical South Indian raita goes very well with any variety rice/ lunch/ specially with sambar. My mom makes this pachadi/ raita at home often but not just with ladies finger also using tomato, carrot etc but I dint understand why did it take so long for me to post? But I am glad that the post is finally here and will be useful for coming Onam festival as well. So let’s get to the making!
PREP TIME
COOK TIME
TOTAL TIME
SERVES
10 min
15 min
25 min
3
Ingredients
Okra/ Vendakkai / Ladies finger – 10 nos.
Grated coconut – 2 tbsp
Green chilli – 1
Jeera/ Cumin seeds – ¼ tsp
Curd – ¾ cup
Salt- to taste
Mustard seeds – ½ tsp
Urad dal – 1 tsp
Curry leaves – few
Hing – a pinch
Oil – 1 tbsp
Dry red chilli – 1 (optional)
Note
* 1 cup = 235 ml
How to make Vendakkai thayir pachadi with step by step images
Wash and slice ladies finger into thin roundels. Heat 1 tbsp oil in a pan and add mustard seeds when it splutters add urad dal when it turns golden brown add hing and curry leaves, when aromatic add thinly sliced ladies finger. Roast it well in low to medium flame without adding any water. You can little bit of salt.T his should take about 10 to 15 minutes. When the slimy/ sticky factor from the ladies finger is gone and when it looks roasted put off the flame. Allow it to cool.
Meanwhile in a blender add grated coconut, jeera/ cumin seeds and green chilli. Grind into paste adding little water. Keep it aside.
Now in a bowl add required amount of curd, salt, roasted ladies finger and coconut mixture. Mix it well and raita is ready to be served.