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Ingredients

• 15 lady’s finger(okra/vendakkai)- chop into 0.5 cm size pieces.
• 50 grams of grated coconut(only the white flesh)
• 1/2 tsp of salt(adjust to taste)
• 1/4 tsp of mustard seeds
• 1.5 cup of thick curd/yogurt or (For vegan version use any plant based yogurt or curd)
• 1 tsp of cumin seeds
• 2-green chili(medium size)
• required oil for shallow fry

Tadka/seasoning

• 2 tsp of coconut oil
• 1/4 tsp of mustard seeds
• 5 curry leaves
• 1/8 tsp of hing/asafoetida

Preparation:

1. Wash the vendakkai and let it air dry until the vendakkai don’t have any moisture.

or

Wash the vendaikkai and dry it with a kitchen towel.

2. Remove the head and tail and then, Chop the vendakkai in to 0.5 cm thickness.

3. Refrigerate the vendakkaifor 30 minutes or so(optional). This step will give a crispy okra.

4.Before adding the vendakkai to the oil, Make sure the Vendakkai is not wet.

Procedure:

Step 1: Shallow fry the Vendakkai/lady’s finger

1. In a shallow frying pan, heat the required oil. Make sure Vendakkai is completely dry and then, shallow fry the vendakkai until crisp. Remove the the vendakkai from the oil and transfer to a plate lined with kitchen towel to absorb the excess oil. Fry the entire vendakkai in batches and keep in aside.

Note: If required add some salt while the vendakkai/lady’s finger is frying.

Step 2: Pachadi masala

1. In a blender, grind coconut,mustard seeds,cumin seeds,green chili and curd into a smooth paste.

Step 3: Vendaikka pachadi :

1.  In a bowl combine a pachadi masala and rest of curd.
2. Add required salt  and mix well and keep it aside.
3. Add the Fried vendaikka(okra) just before you serve the pachadi.

Step 4:

1. In a small pan, heat the coconut oil and when the oil is hot splutter the mustard seeds and curry leaves. Add in the asafoetida, while the oil is hot add it to the vendakkai and mix well.

Vendakkai Pachadi is ready to serve. Serve the Vendakkai Pachadi with any variety rice like lemon rice, mexican rice.

Summary

Recipe Name

Vendakkai Pachadi

Author

Swaana

Date

2018-11-18

Prep Time

10M

Cook Time

10M

Total Time

20M