Okra in yogurt / Vendakka pachadi - A simple Kerala style okra curry made with just 5 ingredients. Palate soothing, distinctly flavorful and creamy curry with crispy fried okra and coconut.
The speciality of this yogurt based curry is freshly crushed mustard and green chili. This distinct flavor and aroma stands out in this curry. Hence make sure to use only freshest ingredients. In the traditional sadya at least one such pachadi is a definitely served.
Pachadi is an easy everyday dish in Malayalee homes especially during hot summers. Green mango or other soft vegetables can be used to make this pachadi.
CONTENTS (JUMP TO )
- What is vendakka pachadi ?
- Why should you try this recipe ?
- FAQs
- Ingredients and additions
- Points to remember
- Step by step pics of the recipe
- Other unique okra recipes to try
What is vendakka pachadi or okra in yogurt?
Vendakka pachadi is a very simple Kerala style side dish. The combination of fried okra with yogurt and coconut sauce. Okra by itself may be a slimy vegetable but once cooked until crisp it gets a nutty sweetness. When it combines with the tartness of yogurt and creamy nuttiness of coconut. This is a very versatile recipe that you can adapt to any type of cuisine.
Why you should try this recipe?
Okra in yogurt is an easy side dish to whip up in a jiffy when you run out of your regular options.This curry goes with any type of cuisine and it can replace popular raita or flavored yogurt preparations on any given day.BEST SUMMER SIDE DISH or dip with grilled meats too.
- TASTE: The sweet nutty flavor of okra when combined with the cooling yogurt sauce is really delicious. Elevated by the fragrance of coconut oil. Unique flavor of mustard and green chili stands out in this recipe.
- TEXTURE: Crispy okra with creamy yogurt and coconut combination is really awesome.
- TIME: It only takes 10-15 minutes only to make this curry.
- EASE: Uses ingredients that are easily available.
FAQs
You can find two varieties of okra in most Indian grocery stores, in the produce aisle. You will find the spineless Clemson variety and the Chinese variety there. Most American and Chinese supermarkets okra in the fresh produce aisle these days.
Okra is rich in vitamins A and C, as well as antioxidants that help reduce the risk of serious aliments. Okra is also a good source of Magnesium, Folate. Please remember heating destroys most nutrients hence raw or semi cooked should be best for reaping most health benefits from okra.
Health benefits of okra / Ladies finger - Okra is also good for diabetics. Diabetics need to consume such foods which can help in controlling blood sugar levels naturally.
Always wash and wipe okra before cutting. Do not stir too much while cooking allow it to cook well before sautéing with spatula. If you feel the okra is too slimy simple spread the okra on a coconut oil greased baking tray in a single layer (very important) and bake for 10 minutes at 350 F. If not at least leave it to air dry on a large plate for some time.
Yes, okra fries are extremely flavorful. When baked it holds the crispiness for a longer time but when deep fried it becomes soggy after some time.
Depending on the different districts in Kerala in some places pachadi and kichadi are different. When mustard seeds and green chili are ground with coconut and the curry is white it is called pachadi when cumin seeds are ground and turmeric is added to the curry it is called kichadi like the famous Thiruvananthapuram style pavakka kichadi.
Points to note when cooking okra/ vendakka pachadi:
- Never slice okra as soon as you wash it to avoid the sliminess.
- How to remove the sliminess of okra/Ladies finger ? discussed above.
- Always make it a point to leave okra on a cloth or paper towel after washing this saves a lot of time and effort while chopping and sautéing.
- Always add crisp okra to the curry just before serving for best results.
- MUSTARD flavor is the highlight of this dish. Remember over grinding it can add a bitter taste. Adding a large amount for strong flavor can also make it bitter and inedible. Been there done that 🙂
- Use fresh ingredients as the flavor and aroma can make or break the dish.
- The yogurt based sauce can be warmed up slightly while cooking but never allowed to be boiled. Cooking yogurt and mustard together destroys the raw flavors.
- In Malayalam Pachadi loosely translates to raw flavor.
Ingredients :
- Okra : Use any edible variety of okra for this recipe.
- Spices : Basic spices such as mustard and salt add flavor . Red chili powder or turmeric is not used in this recipe.
- Oil : Use any oil for this recipe but coconut oil tastes best.
- Other ingredients : Add curry leaves and fresh grated coconut add a distinct flavor.
ADDITIONS :
- In this recipe use other vegetables instead of of okra . Cooked Indian yellow cucumber , Beetroot, bittrer gourd, green mango etc are all good contenders.
- Instead of grinding raw mustard seeds in some regions of Kerala cumin seeds are used.
Steps for making ladysfinger/ okra curry :
- Take your time to wipe the okra well. This avoids a lot of hassle as okra can mash up fast.
- Use a wide heavy bottom non stick pan .Never cover and cook as they become soggy.
- Cut the okra into slightly thick pieces so they do not break quickly but crisp up evenly.
- If you prefer you can heat up the yogurt mixture slightly but never allow it to boil.
- Do not disturb the pieces before firming up it will simply break and turn mushy. Once cooked and slightly brown it will come off easily from the pan.
Serving suggestion: Crispy okra in yogurt can be served as a side dish with any spicy mains. Traditionally vendakka pachadi is served for the Kerala sadhya as a thou curry. Just a teaspoon or two on the upper left side of the banana leaf.
Pachadi usually made on other days too to serve with rice and other spicy curries such as fish curry or chicken curry or as raita with any cuisine. This acts as a palate soothing curry to balance off the fiery spices added to other non vegetarian dishes.
Make ahead : Make fresh and serve immediately for best results. Keep fried okra separately in an airtight container so it doesn't become soft and mix with yogurt only when serving.
Storing leftovers: Leftovers can be kept in airtight container and refrigerated for a day. Be prepared for variation in texture. Do not reheat as the yogurt will split and spoil.
Other unique traditional Kerala recipes made with okra
- Okra fries (baked)
- Okra salad (Indian)
- Okra curry with Tamarind (Traditional puli kuahambu)
- Lentil and vegetable curry (Sambar)
Okra in yogurt - Vendakka pachadi
Ingredients
- 15 okra vendakka / ladiesfinger
- 3 tbsp Grated coconut Fresh
- 1 cup Yogurt Plain , whole milk yogurt
- 1/3 tsp Black mustard seeds
- 1-2 Green chili
- Salt to taste
To Season
- 1 tsp Black mustard seeds
- 2 Whole red chili
- Few Curry leaves
- 3-4 tsp Coconut oil
Instructions
- Wash and wipe the okra really dry. Cut into 1/4 inch thin round but not too thin that it starts breaking into pieces.
- Heat coconut oil in a heavy bottom wide pan add the mustard seeds when it splutters add whole red chili broken and curry leaves. When this crisps up remove the seasoning and keep it separate.
- Keep the oil in the pan and add the okra into the hot oil. Reduce heat to medium low and spread the okra in one layer inside the pan. Allow this to cook to half done. Now gently mix once in a while until the okra crisps up completely add a little salt too. It should still look greenish not brown or charred brown. Keep this separately until ready to serve
- Meanwhile grind the coconut adding yogurt to slightly coarse consistency adding required salt.Then add the mustard seeds and green chili. Now whip grind only till the mustard breaks into 2 3 pieces and chili into visible pieces. This ensure the curry is not bitter, hot and too green in color.
- Mix the ground yogurt mixture with the seasoning and keep it ready refrigerated. Just before serving mix the okra into it.It is a good idea to give the okra a good warm up so it is good combination of hot and cold.Serve immediately for sadhya or with rice and curries.
Notes
Can okra be consumed raw?
Okra can be consumed raw if you are okay with its sliminess. Okra comes in the fruit category.
Hope you like this recipe and let me know.
Meena
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