Vendakkai Pachadi Recipe (Vendakkai Khichadi)

Vendakkai pachadi typically generally known as Okra pachadi is a regular and in type South Indian recipe, significantly in Kerala. Pachadi is a staple in typical Kerala Sadhya feast. This vendakkai pachadi is made with sauted or fried okra, latest curd, coconut, spices and tempering.

It is a delicate and healthful recipe. This tangy and refreshing pachadi is often served on explicit occasions like Onam Sadhya, Vishu and Tamil new yr and it is served with rice on a banana leaf meal as part of festive unfold. This recipe is really easy and could also be made in decrease than half-hour. 

Girls Finger Pachadi

Lastly Onam has arrived and I would like all people a extremely very blissful onam. Hope you all are bust planning your weekend. I too have just some plans for this. It’s a simple side dish that could be made truly shortly. Typically they deep fry ladysfinger for this dish nonetheless I merely sautéd them in some oil till crispy and used it. And BTW I posted one different recipe for the time being so look at it too. Hope you may give this a try to let me know what you suppose.

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We used to make this vendakkai pachadi yearly all through Onam. Vendakkai pachadi is simple to digest and it is a glorious combination for regularly meals. The crispy fried okra blended into the creamy curd and ground coconut masala paste gives a refreshing and spicy type. The final word tempering gives a elevate of aroma and a refined heat. In case you’ve not at all tried pachadi with okra, then this recipe is a ought to try.

I’ve shared utterly completely different types of pachadi recipes in my weblog like cucumber pachadi, mango pachadi, beetroot pachadi, carrot pachadi, pumpkin pachadi, pineapple pachadi and inji thayir pachadi. You may even look at them out. 

About Vendakkai Pachadi

Pachadi is a South Indian recipe made with curd, coconut, and greens or fruits. It is a sweet, tangy and spicy condiment, very like raita however it usually encompasses a coconut paste and tempering. Pachadi is a staple recipe in Kerala and it is made principally all through Vishu and Onam Sadhya. 

Vendakkai is usually generally known as girls finger or okra. It is a inexperienced vegetable with tiny seeds inside. It has a singular slimy texture. Vendakkai or okra is stuffed with a great deal of nutritional vitamins like fiber and dietary nutritional vitamins. It is delicate, slimy and absorbs flavours fantastically when cooked appropriately. In Tamil and Malayalam, this vegetable is referred as “Vendakkai” and in Hindi it’s known as “Okra” or “Bhindi”. 

Vendakkai pachadi is a Kerala mannequin pachadi made with okra ( typically generally known as girls finger). The okra is sauteed or fried, then blended with curd and coconut chilli paste. It is tempered with mustard seeds, urad dal and curry leaves. It is so tasty, cooling and generally served with rice. 

Associated Recipes

Beetroot Pachadi

Carrot Pachadi

Pineapple Pachadi

WHY THIS RECIPE WORKS

Straightforward and flavourful : The vendakkai pachadi recipes use main pantry components like okra, curd, coconut and mustard seeds. As quickly because the okra is fried, the rest of the preparation could also be put collectively in beneath a few minutes. The combination of crispy okra and curd is so distinctive and is good for respectable local weather or for any explicit occasions. 

WHY I LOVE THIS RECIPE  – Vendakki pachadi has a singular type that is 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 a perfect harmony. That’s what makes it explicit for me, and in numerous households significantly all through Kerala and Tamilnadu. 

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

Healthful : Okra is rich in fibre and dietary nutritional vitamins. It is delicate on the stomach and good for digestion. Whether or not it’s cooked within the right methodology, it’s going to be so tasty and can most likely be cherished by people of all ages. 

Parts

Girls finger / Okra / Vendakkai : Vendakkai or okra is the first star ingredient of the pachadi. Use latest and tender okra for larger cooking and elegance.

Curd : Curd should be thick when using it for pachadi. And it should not be too bitter or too watery. Whish the curd or yogurt sooner than mixing with the masala. 

Oil : Traditionally most of the Kerala recipes and pachadi are prepared using coconut oil. It gives the real type and flavour. You may even use any oil of your choice like peanut oil, vegetable oil, canola oil. 

Masala paste : Grind latest grated coconut with inexperienced chillies and cumin seeds right into a tough paste. That’s the flavourful base for the pachadi. You may even add a piece of ginger whereas grinding. 

Tempering : Tempering is the of completion 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 pink chillies. This aromatic tempering gives an beautiful fragrance and flavour to the pachadi. You may even add a pinch of asafoetida and it aids in digestion. 

Hacks

Wash : Wash and clear the ladies finger / okra beneath working water. Dry them absolutely sooner than chopping and frying. Drying them will take away the excess moisture and cut back the sliminess of okra. 

Slicing : As quickly because the okra is completely dried, trim the ends and cut back into one inch gadgets. 

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

Non stick pan : In case you don’t must 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 will brown faster and cook dinner dinner evenly. 

Steaming okra : Traditionally this pachadi is prepared by deep frying the okra. In case you want to make it delicate and extra wholesome, then you definately probably can steam the okra and add it to the masala. To steam the okra, it’s best to make the most of a steamer or electrical cooker like ninja or immediate pot. Add some water to the pot and in a steamer basket, place the okra. Cowl and steam it for 4 to 5 minutes. To look at if the okra is completely cooked, pierce it using a fork. If it isn’t however carried out, then as soon as extra steam for 2 minutes. Okra usually takes 4 to 6 minutes for steaming. 

Masala paste : Up to date grated coconut always yields the best type and flavour. You may even use frozen or dried coconut, nonetheless the feel and elegance will absolutely differ. Moreover whisk the yogurt or curd sooner than together with it to the masala to avoid lumps. 

Vendakkai Pachadi (Step by Step Images)

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

2) cut back into gadgets.

3)Drop okra in scorching oil and fry till golden and crispy.

6)Girls finger should be crispy. It’s going to take spherical 5 to eight minutes. Stress and put apart.

7)Put apart till use.

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

8)crush them coarse.

9)Change this to a kadai.

10)Add salt.

11)Pour little water and cook dinner dinner this for 1 minute to remove the raw odor from it.

12)Needn’t cook dinner dinner longer, solely a minute is enough. Now take off the heat and allow it to relax absolutely.

13)Now add in fried girls finger and mix correctly.

14)The mixture is ready.

15)Now take it off the heat and funky it. As quickly as cooled add in fried girls finger, curd and season with salt to type. Mix this correctly.

16)Pachadi is ready.

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

18)Pour this over the pachadi and mix correctly.

19)Serve this with rice and any curry.

Skilled Concepts

• Use latest hung or thick curd for making masala paste. Watery curd will make the pachadi runny.
• In case your curd is simply too bitter, add a teaspoon of milk to stability the type.
• The okra turns into sticky or slimy if it isn’t dried correctly after washing, so be sure that to dry it absolutely sooner than cooking.
• On a regular basis use a dry chopping board and knife to cut the okra.
• Regulate the inexperienced chillies in keeping with your spice diploma.
• You can even add a pinch of sugar or jaggery in order so as to add a slight sweetness and along with stability the bitter type.
• Totally cool the masala mixture sooner than together with fried okra and curd, in every other case it ought to curdle or spoil.

Storage

Vendakkai pachadi tastes biggest when served latest. You may even retailer the leftover vendakkai pachadi inside the fridge for 1 to 2 days. 

Serving

Traditionally vendakkai pachadi is served all through Onam Sadhya feast along with scorching steamed rice or with Kerala matta rice, pickle and papadam. It’s normally a unimaginable side dish for pulav, roti or chapathi. 

FAQ

Q. Why does okra / vendakkai become sticky?

Vendakkai or Okra has a pure slimy texture, which is why most of the time it turns into sticky when cut back. To avoid this, dry the okra absolutely after washing them beneath water. Use a tissue paper or kitchen materials towel to remove the excess moisture and to avoid stickiness. 

Q. Is Pachadi served scorching or chilly ?

Any variety of pachadi is generally served at room temperature or barely chilled. Pachadi are alleged to be a slight cooling side dish. 

Q. Can I make vendakkai pachadi with out coconut?

No, traditionally coconut is a ought to in making pachadi. It affords the flavour and texture to the pachadi. You can skip or substitute it with a little bit of gram dal ( pottukadalai ) or cashewnut for a variation. 

Q. Is it troublesome to make vendakkai pachadi?

No, it is really easy and simple to make. The first steps include frying the okra, making a coconut chilli paste, mixing it with crushed curd or yogurt after which together with a remaining 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 latest ripened mangoes, jaggery, coconut chilli paste and curd. It is usually served all through explicit occasions like Tamil new yr, Vishu and Onam Sadhya feast. 

Narthangai pachadi : Narthangai pachadi is a popular sweet and spicy condiment. It’s normally commonly known as narthangai pickle or citron pachadi. It is prepared using narthangai, onion, spices, tamarind and jaggery. This pachadi is served all through explicit occasions in a banana leaf meal unfold. This pachadi has an prolonged shelf life compared with completely different pachadi’s.

Beetroot pachadi : Beetroot pachadi is a vibrant pachadi made with beetroot, coconut, spices and yogurt. It’s possible one of many staple pachadi in Onam Sadhya menu. It is really easy and could also be made in decrease than 20 minutes.

Further Pachadi Recipes

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About Aarthi

Over the last few years I’ve been on a mission to go looking out and create recipes that I might make from scratch. I hope you profit from the recipes on this weblog as they’re tried and true from my kitchen to yours!

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