Kerala Style Vendakka Pachadi Recipe - Roasted Bhindi Coconut Raita
This Kerala Style Vendakka Pachadi Recipe is a personal favourite and we simply love the flavours from the roasted bhindi which is tossed in a flavoured curd with a crunchy tadka on top. Serve it as an accompaniment along with hot parotta and egg curry or even a simple meal of rasam and hot steamed rice.
Kerala Style Vendakka Pachadi Recipe is an essential side dish at any Kerala Sadya, a popular feast.
The traditional Vendakka Pachadi uses deep fried ladies finger for the crunch. A Pachadi usually uses only yogurt for the gravy but the additional taste of coconut makes all the difference to the taste.
Bhindi/ Vendakka has many health benefits and rich in folic acid and Vitamin B6. Also it is low in calories and so is a good addition to your daily diet.
If you like this recipe, other pachadi recipes that you can try are:
For the Vendakkai
- 150 grams Bhindi (Lady Finger/Okra) , cut into rounds
- Salt , to taste
- Oil For the coconut paste
- 2 Green Chillies
- 1 teaspoon Cumin seeds (Jeera)
- 1/4 cup Fresh coconut For the Pachadi
- 2 cups Curd (Dahi / Yogurt) , whisked
- Salt , to taste
- 1 teaspoon Coconut Oil
- 1 teaspoon White Urad Dal (Split)
- 1/4 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 sprig Curry leaves
How to make Kerala Style Vendakka Pachadi Recipe - Roasted Bhindi Coconut Raita
To begin making the Kerala Style Vendakka Pachadi Recipe, wash the vendakkai well and pat dry them on a kitchen towel. Once dry, slice them thin rounds, lightly salt them and keep it ready.
Heat oil in a pan on medium heat, and shallow fry the vendakkai till well cooked and crispy. Make sure not to burn them, since they are thinly sliced into rounds they will tend to brown quickly.
Once crispy, using a slotted spoon remove the roasted Vendakka from the pan and place it on a plate lined with kitchen paper towel.
To make the coconut paste , into a mixer jar add the coconut, cumin seeds and green chilli and blend along with 1/4 cup of warm water to make a smooth paste. Keep this aside
In a mixing bowl, combine the finely ground coconut paste, curd and salt and whisk well and set aside.
To make the tadka for the Vendakka Pachadi, heat oil on medium heat in a tadka pan; add the mustard seeds and split urad dal and let allow the seeds to crackle and the dal to turn slightly golden brown and crisp. Stir in the curry leaves and turn off the heat.
Stir in the tadka to the coconut curd pachadi mixture and finally stir in the vendakka to make the delicious Vendakka Pachadi. Refrigerate the Vendakka Pachadi and serve chilled along with a meal.