Vendakka pachadi /Fried Ladies Finger in yogurt - coconut gravy

Ladies finger pachadi or okra pachadi is a typical Kerala dish which usually served as a side dish in onam or vishu sadya (Keralas grand feast). In this dish, fried ladies finger is mixed in yogurt coconut gravy. Usually I don't prefer this vegetable, due to its stickiness. But in this dish due to frying, stickiness is almost reduced and feel quite good.

Taste of this recipe  depends on the curd, so adjust the amount of curd according to its tanginess. It is almost like ladies finger raita.

Vendakka pachadi recipe Author: Anju Aneesh Recipe type : Side dish Cuisine: India, South India, Kerala Preparation time: 15 minutes / Cooking time: 20 minutes / Total time: 35 minutes Ingredients  1.5 cups ladies finger finely chopped 2 green chilies finely chopped 1' piece ginger finely chopped Oil for frying For grinding 1/2 cup grated coconut 2 green chilies 1/4 teaspoon mustard seeds 1/2 cup water For seasoning 2 teaspoon coconut oil 1/2 teaspoon mustard seeds 2 whole dried red chilies 1 spring curry leaves Direction for preparation of vendakka pachadi Heat oil in a pan, fry ladies finger pieces till crispy. Remove from heat and keep aside. Fry chopped green chilies and chopped ginger in the same oil until they cooked, remove from heat and keep aside. Meanwhile, grind coconut, green chilies and mustard seeds with half cup of water to get a fine paste. Mix all the ingredients together in another pan. Cook on low flame till the raw smell of coconut leaves. Add curd and mix well and immediately switch off the stove. Add salt to taste and mix well. In another pan, prepare the seasoning, heat oil, splutter mustard seeds, add red chillies and curry leaves. Saute for one or two seconds Pour everything on the top of the pachadi. Keep covered for half an hour. After that serve with steamed rice.

Let us go to the step by step preparation of vendakka pachadi

1. Heat oil in a pan, fry ladies finger pieces on low-medium heat till became crispy. Remove from heat and keep aside.
   
2. Fry chopped green chilies and chopped ginger in the same oil until they cooked, remove from heat and keep aside.
   
3. Meanwhile, grind coconut, green chilies and mustard seeds with half cup of water to get a fine paste.
   
4. Mix all the ingredients (i.e, fried ladies finger, fried ginger, fried green chilies and ground coconut paste) together in another pan.
   
5. Cook covered on low flame till the raw smell of coconut leaves.
   
6. Add curd and mix well and immediately switch off the stove. 
   
7. Add salt to taste and mix well.
   
8. In another pan, prepare the seasoning, heat oil, splutter mustard seeds, add curry leaves and red chilies. Stir for one or two seconds
   
   9.  Pour everything on the top of the pachadi. Mix well.
   

      10. Keep it covered for half an hour. Serve with steamed rice.

My notes on vendakka pachadi / Ladies finger pachadi

1. Never boil the curry after adding curd.
2. The pachadi should not be too thin or too thick. It should be in semi-gravy consistency,