Vendakkai pachadi also known as Okra pachadi is a traditional and popular South Indian recipe, especially in Kerala. Pachadi is a staple in traditional Kerala Sadhya feast. This vendakkai pachadi is made with sauted or fried okra, fresh curd, coconut, spices and tempering.
It is a light and healthy recipe. This tangy and refreshing pachadi is often served on special occasions like Onam Sadhya, Vishu and Tamil new year and it is served with rice on a banana leaf meal as part of festive spread. This recipe is so simple and can be made in less than 30 minutes.
Ladies Finger Pachadi
Finally Onam has arrived and I wish everyone a very very happy onam. Hope you all are bust planning your weekend. I too have a few plans for this. This is a simple side dish that can be made really quickly. Usually they deep fry ladysfinger for this dish but I just sautéd them in some oil till crispy and used it. And BTW I posted another recipe today so check it too. Hope you will give this a try and let me know what you think.
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We used to make this vendakkai pachadi every year during Onam. Vendakkai pachadi is easy to digest and it is a perfect combination for everyday meals. The crispy fried okra mixed into the creamy curd and ground coconut masala paste gives a refreshing and spicy taste. The final tempering adds a boost of aroma and a subtle heat. If you’ve never tried pachadi with okra, then this recipe is a must try.
I’ve shared different varieties of pachadi recipes in my blog like cucumber pachadi, mango pachadi, beetroot pachadi, carrot pachadi, pumpkin pachadi, pineapple pachadi and inji thayir pachadi. You can also check them out.
About Vendakkai Pachadi
Pachadi is a South Indian recipe made with curd, coconut, and vegetables or fruits. It is a sweet, tangy and spicy condiment, similar to raita but it usually includes a coconut paste and tempering. Pachadi is a staple recipe in Kerala and it is made mostly during Vishu and Onam Sadhya.
Vendakkai is also known as ladies finger or okra. It is a green vegetable with tiny seeds inside. It has a unique slimy texture. Vendakkai or okra is packed with a lot of nutrients like fiber and vitamins. It is soft, slimy and absorbs flavours beautifully when cooked properly. In Tamil and Malayalam, this vegetable is referred as “Vendakkai” and in Hindi it is known as “Okra” or “Bhindi”.
Vendakkai pachadi is a Kerala style pachadi made with okra ( also known as ladies finger). The okra is sauteed or fried, then mixed with curd and coconut chilli paste. It is tempered with mustard seeds, urad dal and curry leaves. It is so tasty, cooling and often served with rice.
Similar Recipes
Beetroot Pachadi
Carrot Pachadi
Pineapple Pachadi
WHY THIS RECIPE WORKS
Simple and flavourful : The vendakkai pachadi recipes use basic pantry ingredients like okra, curd, coconut and mustard seeds. Once the okra is fried, the rest of the preparation can be put together in under a few minutes. The combination of crispy okra and curd is so unique and is perfect for hot weather or for any special occasions.
WHY I LOVE THIS RECIPE – Vendakki pachadi has a unique taste that is so satisfying and comforting for any meal. The sweetness from the coconut, the tanginess from the curd, subtle spice from the chillies and the earthy flavour from the okra create a perfect harmony. That’s what makes it special for me, and in many households especially across Kerala and Tamilnadu.
Balanced flavours : Vendakkai pachadi has a mix of tangy, spicy and mild sweetness from the curd, chilli and coconut. It goes very well with rice, pulao, roti or chapathi.
Healthy : Okra is rich in fibre and vitamins. It is light on the stomach and good for digestion. If it is cooked in the right way, it will be so tasty and will be loved by people of all ages.
Ingredients
Ladies finger / Okra / Vendakkai : Vendakkai or okra is the main star ingredient of the pachadi. Use fresh and tender okra for better cooking and taste.
Curd : Curd should be thick when using it for pachadi. And it should not be too sour or too watery. Whish the curd or yogurt before mixing with the masala.
Oil : Traditionally most of the Kerala recipes and pachadi are prepared using coconut oil. It gives the authentic taste and flavour. You can also use any oil of your choice like peanut oil, vegetable oil, canola oil.
Masala paste : Grind fresh grated coconut with green chillies and cumin seeds into a coarse paste. This is the flavourful base for the pachadi. You can also add a piece of ginger while grinding.
Tempering : Tempering is the finishing touch in most of the South Indian dishes. In a pan, add coconut oil, mustard seeds and urad dal. Let it sizzle and pop up. Then add curry leaves and dried red chillies. This aromatic tempering adds a wonderful fragrance and flavour to the pachadi. You can also add a pinch of asafoetida and it aids in digestion.
Hacks
Wash : Wash and clean the ladies finger / okra under running water. Dry them completely before cutting and frying. Drying them will remove the excess moisture and reduce the sliminess of okra.
Cutting : Once the okra is completely dried, trim the ends and cut into one inch pieces.
Deep frying : While frying, don’t overcrowd the pan. Cook in batches if necessary to ensure even cooking.
Non stick pan : If you don’t want to deep fry the okra, then shallow fry them with minimal oil in a non stick pan. Add a pinch of salt while frying so that it will brown faster and cook evenly.
Steaming okra : Traditionally this pachadi is prepared by deep frying the okra. If you want to make it light and healthier, then you can steam the okra and add it to the masala. To steam the okra, you can use a steamer or electric cooker like ninja or instant pot. Add some water to the pot and in a steamer basket, place the okra. Cover and steam it for 4 to 5 mins. To check if the okra is completely cooked, pierce it using a fork. If it is not yet done, then again steam for 2 minutes. Okra generally takes 4 to 6 minutes for steaming.
Masala paste : Fresh grated coconut always yields the best taste and flavour. You can also use frozen or dried coconut, but the texture and taste will completely differ. Also whisk the yogurt or curd before adding it to the masala to avoid lumps.
Vendakkai Pachadi (Step by Step Pictures)
1)Wash and pat dry okra with paper towel or kitchen towel. Take washed and dry okra in a cutting board.
2) cut into pieces.
3)Drop okra in hot oil and fry till golden and crispy.
6)Ladies finger should be crispy. It will take around 5 to 8 minutes. Strain and set aside.
7)Set aside till use.
7)Take coconut, cumin and chilli in a blender and puree till coarse.
8)crush them coarse.
9)Transfer this to a kadai.
10)Add salt.
11)Pour little water and cook this for 1 minute to remove the raw smell from it.
12)Don’t need to cook longer, just a minute is enough. Now take off the heat and allow it to cool completely.
13)Now add in fried ladies finger and mix well.
14)The mixture is ready.
15)Now take it off the heat and cool it. Once cooled add in fried ladies finger, curd and season with salt to taste. Mix this well.
16)Pachadi is ready.
17)Make tempering, Heat oil, and crackle some mustard, urad dal, dry red chilli, curry leaves until crispy.
18)Pour this over the pachadi and mix well.
19)Serve this with rice and any curry.
Expert Tips
- Use fresh hung or thick curd for making masala paste. Watery curd will make the pachadi runny.
- If your curd is too sour, add a teaspoon of milk to balance the taste.
- The okra becomes sticky or slimy if it is not dried well after washing, so make sure to dry it completely before cooking.
- Always use a dry cutting board and knife to cut the okra.
- Adjust the green chillies according to your spice level.
- You can even add a pinch of sugar or jaggery to add a slight sweetness and also to balance the sour taste.
- Completely cool the masala mixture before adding fried okra and curd, otherwise it will curdle or spoil.
Storage
Vendakkai pachadi tastes best when served fresh. You can also store the leftover vendakkai pachadi in the refrigerator for 1 to 2 days.
Serving
Traditionally vendakkai pachadi is served during Onam Sadhya feast along with hot steamed rice or with Kerala matta rice, pickle and papadam. It is also a fantastic side dish for pulav, roti or chapathi.
FAQ
Q. Why does okra / vendakkai become sticky?
Vendakkai or Okra has a natural slimy texture, which is why most of the time it becomes sticky when cut. To avoid this, dry the okra completely after washing them under water. Use a tissue paper or kitchen cloth towel to remove the excess moisture and to avoid stickiness.
Q. Is Pachadi served hot or cold ?
Any variety of pachadi is usually served at room temperature or slightly chilled. Pachadi are meant to be a slight cooling side dish.
Q. Can I make vendakkai pachadi without coconut?
No, traditionally coconut is a must in making pachadi. It offers the flavour and texture to the pachadi. You can skip or replace it with a little gram dal ( pottukadalai ) or cashewnut for a variation.
Q. Is it difficult to make vendakkai pachadi?
No, it is so simple and easy to make. The main steps involve frying the okra, making a coconut chilli paste, mixing it with beaten curd or yogurt and then adding a final tempering of mustard seeds, curry leaves and dry chilli.
Variations
Mambazha pachadi : Mambazha pachadi or Ripe mango pachadi is a sweet and tangy pachadi made with fresh ripened mangoes, jaggery, coconut chilli paste and curd. It is often served during special occasions like Tamil new year, Vishu and Onam Sadhya feast.
Narthangai pachadi : Narthangai pachadi is a popular sweet and spicy condiment. It is also known as narthangai pickle or citron pachadi. It is prepared using narthangai, onion, spices, tamarind and jaggery. This pachadi is served during special occasions in a banana leaf meal spread. This pachadi has a longer shelf life compared to other pachadi’s.
Beetroot pachadi : Beetroot pachadi is a colorful pachadi made with beetroot, coconut, spices and yogurt. It is one of the staple pachadi in Onam Sadhya menu. It is so simple and can be made in less than 20 minutes.
More Pachadi Recipes
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Vendakkai Pachadi (Khichadi) | Vendakkai Thayir Pachadi Recipe
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Servings: 4 servings
Calories: 131kcal
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Nutrition
Serving: 1servings | Calories: 131kcal | Carbohydrates: 7g | Protein: 3g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 33mg | Potassium: 178mg | Fiber: 2g | Sugar: 4g | Vitamin A: 122IU | Vitamin C: 12mg | Calcium: 90mg | Iron: 1mg
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