Kerala Style Vendakkai Pachadi Recipe (Okra in Coconut Curry)
Pachadi is an essential side dish at any Kerala Sadya (Grand feast), whether it is a wedding or a religious holiday or a birthday. Pachadi is a side dish made from different vegetables like ginger, cucumber, pineapple, lady’s finger, bitter gourd or ginger. The traditional Vendakka Pachadi uses deep fried okra/ lady's finger. But my version of Kerala Style Vendakkai Pachadi Recipe uses baked okra making it healthier with very less oil. A Pachadi usually uses only yogurt for the gravy but I love the taste of coconut in all my sadya dishes and hence have added a mixture of coconut and yogurt to make a thick gravy.
The Kerala Style Vendakkai Pachadi can be served with hot steamed rice and beetroot thoran.
If you like this recipe, other pachadi recipes that you can try are:
- 25 Bhindi (Lady Finger/Okra)
- 5 Green Chillies , finely chopped
- 1/4 cup Curd (Dahi / Yogurt)
- 1 sprig Curry leaves
- 1/2 cup Fresh coconut , grated
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Mustard seeds
- 1 Dry red chilli , split
- 2 teaspoons Cooking oil
- Salt , to taste
How to make Kerala Style Vendakkai Pachadi Recipe (Okra in Coconut Curry)
To begin the preparation of Kerala Style Vendakkai Pachadi, first chop the okra to round slices. Combine the sliced okra with salt and around 2 teaspoons of oil. Arrange them on a baking sheet in a single layer.
Preheat the oven to 350 degree F. Bake the okra for around 15 to 20 minutes or until they are cooked.
Now add the chopped green chilies. Bake for a few more minutes until they turn slightly brown and crispy. [Take care not to burn them]
Once done, remove from oven and allow to cool.
Beat the yogurt lightly with a whisk till smooth.
Grind coconut with cumin seeds and keep aside.
In a small pan, heat oil and add mustard seeds. Allow the mustard to splutter. Add red chili and saute for a second.
Into this add the ground coconut mixture and enough salt and saute till the raw taste of coconut goes away.
Now add the baked okra into this and saute well for a few minutes [3 to 4 minutes].
Once done, remove the pachadi from the flame and allow it to cool. Once cooled, add the beaten curd and mix well.
Serve the Kerala Style Vendakkai Pachadi with hot steamed rice and beetroot thoran.
Donna is an avid cook and like many others, discovered her love for cooking after marriage. She experiments with various cuisines from around the world with Indian cuisine at its heart. Being a Keralite, the majority of her recipes are from Kerala (South Indian). She strongly believe in "Cooking made easy".