Vendaikkai Pachadi

A tangy, slightly sticky pachadi of fried okra (vendaikkai) simmered in a tamarind-coconut-yoghurt sauce, tempered with mustard seeds and dried red chillies. The okra's natural mucilage thickens the pachadi into a glossy, slightly sweet-sour condiment — a popular Kongunadu festive side that balances the boldness of the main curries.