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.
Servings 3
Calories 132kcal
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
Do not use too sour yogurt for this. The curry does turn tart as it sits.
This vendakka pachadi can start spoiling quickly in warm weather. Hence it is a good idea to prepare this just an hour before serving.