Vendakkai Thayir Pachadi

(Ladies fingers (Okra ) with Curd / Bhindi Raita /Okra Raita )

Crispy Okra in curd flavoured with ginger and garlic, lightly spiced with green chillies , tempered with Coconut oil , fresh coconut paste, mustard seeds, cumin seeds, split black gram, split Bengal gram, asafoetida and curry leaves.     

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Serves: 4

Ingredients and Quantity:

Ladies fingers (Okra, Bhindi)- 225 gm.

Curds (Beaten) – 01 cup

Salt- to taste

Mustard powder- 1/4^th tsp.

Green chillies- 02 nos.

Sugar- to taste

Refined Oil – as required for deep frying

For the Tempering:-

Coconut oil – 02 tsp.

Mustard seeds- ½ tsp.

Cumin seeds- 1/3 tsp.

Split Black gram( Urad dal)- 3/4^th tsp.

Split Bengal gram (Channa dal)- 01 tsp.

Whole red chillies (Halved)- 02 nos.

Curry leaves- 01 sprig

Asafoetida powder- a pinch

Ginger- ½ inch piece

Garlic (optional)- 02 cloves

Fresh Coconut, paste- 1 ½ tbsp.

Method:

Slice off the ends (without exposing the tubes), wash, pat dry and cut into 1-inch rings.

Heat oil in a non-stick kadhai and deep fry over medium heat until crisp for 5-6 minutes.

Wash curry leaves. Remove and discard the stem of green chillies , wash and chop green chillies finely.

Prepare coconut paste.

Pick, wash, drain and pat dry the dals.

Whisk the curds add mustard powder, salt, sugar, green chillies (chopped),

Add the fried okra to the prepared curds.

Heat oil add cumin seeds, mustard seeds, urad dal, channa dal,  whole red chillies ,curry leaves and asafoetida, sauté over medium heat until the seeds crackle / splutter. Add ginger and garlic paste. Cook for some time add coconut paste, cook for 02 minutes.

Pour the tempering over the curds. Mix well.

Serve cold or at room temperature.

Chef Tips:

1. For Vendakkai Masala Pachadi : chopped onions and tomatoes , red chilli powder, coriander powder and turmeric should be added in the tempering.
2. You may shallow fry the okra rings instead of deep frying , ensuring that they are crisp.