Vendaikkai Pachadi
Veg
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.
Cuisines
Chettinad
Tamil Brahmin
Kongunadu
Madras
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
|
200 grams | Okra |
|
1 cup | Yogurt , plain |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Urad dal |
|
1 pinch | Asafoetida |
|
1 tablespoon | Coconut oil |
|
2 tablespoons | Coconut , grated |
|
2 units | Green Chili , slit |
|
1 sprig | Curry Leaf |
|
— | Salt , to taste |
Instructions
- 1 Wash the vendakkai (okra) thoroughly and pat dry with a clean cloth.
- 2 Cut the okra into thin slices and set aside.
- 3 Heat coconut oil in a pan over medium heat.
- 4 Add mustard seeds and allow them to splutter.
- 5 Add urad dal and fry until golden brown.
- 6 Add a pinch of asafoetida and curry leaves, sauté for a few seconds.
- 7 Add the sliced okra and sauté until they are cooked and no longer slimy.
- 8 In a blender, grind the grated coconut and green chilies to a smooth paste using a little water.
- 9 In a bowl, whisk the yogurt until smooth and add the coconut-chili paste.
- 10 Mix the sautéed okra with the yogurt mixture and add salt to taste.
- 11 Serve the vendaikkai pachadi as a side dish with rice.
Tips
Ensure the okra is completely dry before cooking to avoid sliminess.