Vendakkai Pachadi Recipe (Vendakkai Khichadi)

Vendakkai pachadi often known as Okra pachadi is a standard and in style South Indian recipe, particularly in Kerala. Pachadi is a staple in conventional Kerala Sadhya feast. This vendakkai pachadi is made with sauted or fried okra, recent curd, coconut, spices and tempering.

It’s a mild and wholesome recipe. This tangy and refreshing pachadi is commonly served on particular events like Onam Sadhya, Vishu and Tamil new yr and it’s served with rice on a banana leaf meal as a part of festive unfold. This recipe is so easy and may be made in lower than half-hour. 

Women Finger Pachadi

Lastly Onam has arrived and I want everybody a really very blissful onam. Hope you all are bust planning your weekend. I too have just a few plans for this. It is a easy facet dish that may be made actually shortly. Often they deep fry ladysfinger for this dish however I simply sautéd them in some oil until crispy and used it. And BTW I posted one other recipe at the moment so examine it too. Hope you’ll give this a attempt to let me know what you suppose.

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We used to make this vendakkai pachadi yearly throughout Onam. Vendakkai pachadi is straightforward to digest and it’s a excellent mixture for on a regular basis meals. The crispy fried okra blended into the creamy curd and floor coconut masala paste provides a refreshing and spicy style. The ultimate tempering provides a lift of aroma and a refined warmth. In case you’ve by no means tried pachadi with okra, then this recipe is a should strive.

I’ve shared completely different styles of pachadi recipes in my weblog like cucumber pachadi, mango pachadi, beetroot pachadi, carrot pachadi, pumpkin pachadi, pineapple pachadi and inji thayir pachadi. You can even examine them out. 

About Vendakkai Pachadi

Pachadi is a South Indian recipe made with curd, coconut, and greens or fruits. It’s a candy, tangy and spicy condiment, much like raita nevertheless it normally features a coconut paste and tempering. Pachadi is a staple recipe in Kerala and it’s made principally throughout Vishu and Onam Sadhya. 

Vendakkai is often known as women finger or okra. It’s a inexperienced vegetable with tiny seeds inside. It has a singular slimy texture. Vendakkai or okra is filled with loads of vitamins like fiber and nutritional vitamins. It’s delicate, slimy and absorbs flavours superbly when cooked correctly. In Tamil and Malayalam, this vegetable is referred as “Vendakkai” and in Hindi it is called “Okra” or “Bhindi”. 

Vendakkai pachadi is a Kerala model pachadi made with okra ( often known as women finger). The okra is sauteed or fried, then blended with curd and coconut chilli paste. It’s tempered with mustard seeds, urad dal and curry leaves. It’s so tasty, cooling and sometimes served with rice. 

Related Recipes

Beetroot Pachadi

Carrot Pachadi

Pineapple Pachadi

WHY THIS RECIPE WORKS 

Easy and flavourful : The vendakkai pachadi recipes use primary pantry elements like okra, curd, coconut and mustard seeds. As soon as the okra is fried, the remainder of the preparation may be put collectively in below a couple of minutes. The mixture of crispy okra and curd is so distinctive and is ideal for decent climate or for any particular events. 

WHY I LOVE THIS RECIPE  – Vendakki pachadi has a singular style that’s so satisfying and comforting for any meal. The sweetness from the coconut, the tanginess from the curd, refined spice from the chillies and the earthy flavour from the okra create an ideal concord. That’s what makes it particular for me, and in lots of households particularly throughout Kerala and Tamilnadu. 

Balanced flavours : Vendakkai pachadi has a mixture of tangy, spicy and delicate sweetness from the curd, chilli and coconut. It goes very properly with rice, pulao, roti or chapathi. 

Wholesome : Okra is wealthy in fibre and nutritional vitamins. It’s mild on the abdomen and good for digestion. Whether it is cooked in the correct method, it is going to be so tasty and will probably be cherished by individuals of all ages. 

Components

Women finger / Okra / Vendakkai : Vendakkai or okra is the primary star ingredient of the pachadi. Use recent and tender okra for higher cooking and style.

Curd : Curd ought to be thick when utilizing it for pachadi. And it shouldn’t be too bitter or too watery. Whish the curd or yogurt earlier than mixing with the masala. 

Oil : Historically many of the Kerala recipes and pachadi are ready utilizing coconut oil. It provides the genuine style and flavour. You can even use any oil of your selection like peanut oil, vegetable oil, canola oil. 

Masala paste : Grind recent grated coconut with inexperienced chillies and cumin seeds into a rough paste. That is the flavourful base for the pachadi. You can even add a chunk of ginger whereas grinding. 

Tempering : Tempering is the of completion in many 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 pink chillies. This fragrant tempering provides an exquisite perfume and flavour to the pachadi. You can even add a pinch of asafoetida and it aids in digestion. 

Hacks

Wash : Wash and clear the women finger / okra below operating water. Dry them fully earlier than chopping and frying. Drying them will take away the surplus moisture and scale back the sliminess of okra. 

Slicing : As soon as the okra is totally dried, trim the ends and reduce into one inch items. 

Deep frying : Whereas frying, don’t overcrowd the pan. Cook dinner in batches if needed to make sure even cooking. 

Non stick pan : In case you don’t need to deep fry the okra, then shallow fry them with minimal oil in a non stick pan. Add a pinch of salt whereas frying so that it’ll brown quicker and cook dinner evenly. 

Steaming okra : Historically this pachadi is ready by deep frying the okra. If you wish to make it mild and more healthy, then you possibly can steam the okra and add it to the masala. To steam the okra, you should utilize a steamer or electrical cooker like ninja or prompt pot. Add some water to the pot and in a steamer basket, place the okra. Cowl and steam it for 4 to five minutes. To examine if the okra is totally cooked, pierce it utilizing a fork. If it’s not but performed, then once more steam for two minutes. Okra typically takes 4 to six minutes for steaming. 

Masala paste : Contemporary grated coconut at all times yields the most effective style and flavour. You can even use frozen or dried coconut, however the texture and style will fully differ. Additionally whisk the yogurt or curd earlier than including it to the masala to keep away from lumps. 

Vendakkai Pachadi (Step by Step Photos)

1)Wash and pat dry okra with paper towel or kitchen towel. Take washed and dry okra in a chopping board.

2) reduce into items.

3)Drop okra in sizzling oil and fry until golden and crispy.

6)Women finger ought to be crispy. It’ll take round 5 to eight minutes. Pressure and put aside.

7)Put aside until use.

7)Take coconut, cumin and chilli in a blender and puree until coarse.

8)crush them coarse.

9)Switch this to a kadai.

10)Add salt.

11)Pour little water and cook dinner this for 1 minute to take away the uncooked odor from it.

12)Needn’t cook dinner longer, only a minute is sufficient. Now take off the warmth and permit it to chill fully.

13)Now add in fried women finger and blend properly.

14)The combination is prepared.

15)Now take it off the warmth and funky it. As soon as cooled add in fried women finger, curd and season with salt to style. Combine this properly.

16)Pachadi is prepared.

17)Make tempering, Warmth oil, and crackle some mustard, urad dal, dry pink chilli, curry leaves till crispy.

18)Pour this over the pachadi and blend properly.

19)Serve this with rice and any curry.

Professional Ideas

• Use recent hung or thick curd for making masala paste. Watery curd will make the pachadi runny. 
• In case your curd is just too bitter, add a teaspoon of milk to stability the style.
• The okra turns into sticky or slimy if it’s not dried properly after washing, so ensure that to dry it fully earlier than cooking. 
• All the time use a dry chopping board and knife to chop the okra.
• Regulate the inexperienced chillies in line with your spice degree. 
• You’ll be able to even add a pinch of sugar or jaggery so as to add a slight sweetness and in addition to stability the bitter style. 
• Fully cool the masala combination earlier than including fried okra and curd, in any other case it should curdle or spoil. 

Storage

Vendakkai pachadi tastes greatest when served recent. You can even retailer the leftover vendakkai pachadi within the fridge for 1 to 2 days. 

Serving

Historically vendakkai pachadi is served throughout Onam Sadhya feast together with sizzling steamed rice or with Kerala matta rice, pickle and papadam. It is usually a incredible facet dish for pulav, roti or chapathi. 

FAQ

Q. Why does okra / vendakkai change into sticky? 

Vendakkai or Okra has a pure slimy texture, which is why more often than not it turns into sticky when reduce. To keep away from this, dry the okra fully after washing them below water. Use a tissue paper or kitchen material towel to take away the surplus moisture and to keep away from stickiness. 

Q. Is Pachadi served sizzling or chilly ? 

Any number of pachadi is normally served at room temperature or barely chilled. Pachadi are supposed to be a slight cooling facet dish. 

Q. Can I make vendakkai pachadi with out coconut? 

No, historically coconut is a should in making pachadi. It affords the flavour and texture to the pachadi. You’ll be able to skip or substitute it with a bit of gram dal ( pottukadalai ) or cashewnut for a variation. 

Q. Is it troublesome to make vendakkai pachadi? 

No, it’s so easy and straightforward to make. The primary steps contain frying the okra, making a coconut chilli paste, mixing it with crushed curd or yogurt after which including a remaining tempering of mustard seeds, curry leaves and dry chilli. 

Variations

Mambazha pachadi : Mambazha pachadi or Ripe mango pachadi is a candy and tangy pachadi made with recent ripened mangoes, jaggery, coconut chilli paste and curd. It’s typically served throughout particular events like Tamil new yr, Vishu and Onam Sadhya feast. 

Narthangai pachadi : Narthangai pachadi is a well-liked candy and spicy condiment. It is usually generally known as narthangai pickle or citron pachadi. It’s ready utilizing narthangai, onion, spices, tamarind and jaggery. This pachadi is served throughout particular events in a banana leaf meal unfold. This pachadi has an extended shelf life in comparison with different pachadi’s.

Beetroot pachadi : Beetroot pachadi is a colourful pachadi made with beetroot, coconut, spices and yogurt. It is likely one of the staple pachadi in Onam Sadhya menu. It’s so easy and may be made in lower than 20 minutes.

Extra Pachadi Recipes

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