Vendakkai Thayir Pachadi Ladies fingers (Okra ) with Curd / Bhindi Raita /Okra Raita
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- 1/4th 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)- 3/4th 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.
- 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.
- For Vendakkai Masala Pachadi: chopped onions and tomatoes, red chilli powder, coriander powder and turmeric should be added in the tempering.
- You may shallow fry the okra rings instead of deep-frying , ensuring that they are crisp.