{"id":6776,"date":"2022-11-01T08:43:00","date_gmt":"2022-11-01T03:13:00","guid":{"rendered":"https:\/\/chefreetuudaykugaji.com\/blog\/?p=6776"},"modified":"2022-12-01T19:25:47","modified_gmt":"2022-12-01T13:55:47","slug":"vendakkai-thayir-pachadi","status":"publish","type":"post","link":"https:\/\/chefreetuudaykugaji.com\/blog\/2022\/11\/01\/vendakkai-thayir-pachadi\/","title":{"rendered":"Vendakkai Thayir Pachadi"},"content":{"rendered":"

(Ladies fingers (Okra ) with Curd \/ Bhindi Raita \/Okra Raita ) <\/strong><\/p>\n

\"\"<\/p>\n

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.\u00a0\u00a0\u00a0\u00a0\u00a0<\/b><\/p>\n

Preparation Time: 10 minutes<\/strong><\/p>\n

Cooking Time: 15 minutes<\/strong><\/p>\n

Serves: <\/strong>4<\/p>\n

Ingredients and Quantity:<\/strong><\/p>\n

Ladies fingers (Okra, Bhindi)- 225 gm.<\/p>\n

Curds (Beaten) – 01 cup<\/p>\n

Salt- to taste<\/p>\n

Mustard powder- 1\/4th<\/sup> tsp.<\/p>\n

Green chillies- 02 nos.<\/p>\n

Sugar- to taste<\/p>\n

Refined Oil \u2013 as required for deep frying<\/p>\n

For the Tempering:-<\/strong><\/p>\n

Coconut oil \u2013 02 tsp.<\/p>\n

Mustard seeds- \u00bd tsp.<\/p>\n

Cumin seeds- 1\/3 tsp.<\/p>\n

Split Black gram( Urad dal)- 3\/4th<\/sup> tsp.<\/p>\n

Split Bengal gram (Channa dal)- 01 tsp.<\/p>\n

Whole red chillies (Halved)- 02 nos.<\/p>\n

Curry leaves- 01 sprig<\/p>\n

Asafoetida powder- a pinch<\/p>\n

Ginger- \u00bd inch piece<\/p>\n

Garlic (optional)- 02 cloves<\/p>\n

Fresh Coconut, paste- 1 \u00bd tbsp.<\/p>\n

Method:<\/strong><\/p>\n

Slice off the ends (without exposing the tubes), wash, pat dry and cut into 1-inch rings.<\/p>\n

Heat oil in a non-stick kadhai and deep fry over medium heat until crisp for 5-6 minutes.<\/p>\n

Wash curry leaves. Remove and discard the stem of green chillies , wash and chop green chillies finely.<\/p>\n

Prepare coconut paste.<\/p>\n

Pick, wash, drain and pat dry the dals.<\/p>\n

Whisk the curds add mustard powder, salt, sugar, green chillies (chopped),<\/p>\n

Add the fried okra to the prepared curds.<\/p>\n

Heat oil add cumin seeds, mustard seeds, urad dal, channa dal,\u00a0 whole red chillies ,curry leaves and asafoetida, saut\u00e9 over medium heat until the seeds crackle \/ splutter. Add ginger and garlic paste. Cook for some time add coconut paste, cook for 02 minutes.<\/p>\n

Pour the tempering over the curds. Mix well.<\/p>\n

Serve cold or at room temperature.<\/p>\n

Chef Tips:<\/strong><\/p>\n

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

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    \u00a0<\/u><\/em><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

    (Ladies fingers (Okra ) with Curd \/ Bhindi Raita \/Okra Raita ) <\/strong><\/p>\n

    \"\"<\/p>\n

    Crispy Okra in curd flavoured with ginger and garlic,<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[156,157,86,103],"tags":[328],"class_list":["post-6776","post","type-post","status-publish","format-standard","hentry","category-indian","category-indian-cuisine","category-raitas","category-vegetarian","tag-indiancuisine"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9arbY-1Li","jetpack_likes_enabled":false,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/6776","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/comments?post=6776"}],"version-history":[{"count":3,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/6776\/revisions"}],"predecessor-version":[{"id":11691,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/6776\/revisions\/11691"}],"wp:attachment":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media?parent=6776"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/categories?post=6776"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/tags?post=6776"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}