Vendakkai Pachadi (Kichadi)Recipe

Vendakkai pachadi also known as vendakkai kichadi or okra pachadi is a traditional and popular South Indian recipe, especially in Kerala served mostly on special occasions in Onam Sadhya. This vendakkai pachadi is made with sauted or fried okra, fresh curd, coconut, spices and tempering.

Ladies Finger Pachadi

Finally Onam has arrived and I wish everyone a very very happy onam. Hope you all are bust planning your weekend. I too have a few plans for this. This is a simple side dish that can be made really quickly.

Jump to:

• About Vendakkai kichadi
• Ingredients
• Step by Step Pictures
• Expert Tips
• FAQ
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We used to make this vendakkai pachadi every year during Onam. The crispy fried okra mixed into the creamy curd and ground coconut masala paste gives a refreshing and spicy taste.

About Vendakkai kichadi

Pachadi is a South Indian recipe made with curd, coconut, and vegetables or fruits. It is a sweet, tangy and spicy condiment, similar to raita but it usually includes a coconut paste and tempering. Pachadi is a staple recipe in Kerala and it is made mostly during Vishu and Onam Sadhya. 

Vendakkai is also known as ladies finger or okra. It is a green vegetable with tiny seeds inside. It has a unique slimy texture. Vendakkai or okra is packed with a lot of nutrients like fiber and vitamins.

It is soft, slimy and absorbs flavours beautifully when cooked properly. In Tamil and Malayalam, this vegetable is referred as "Vendakkai" and in Hindi it is known as "Okra" or "Bhindi". 

Vendakkai pachadi is a Kerala style pachadi made with okra ( also known as ladies finger). The okra is sauteed or fried, then mixed with curd and coconut chilli paste. It is tempered with mustard seeds, urad dal and curry leaves. It is so tasty, cooling and often served with rice. 

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The vendakkai pachadi recipes use basic pantry ingredients like okra, curd, coconut and mustard seeds. Once the okra is fried, the rest of the preparation can be put together in under a few minutes.

I've shared different varieties of pachadi recipes in my blog like cucumber pachadi, mango pachadi, beetroot pachadi, carrot pachadi, pumpkin pachadi, pineapple pachadi and inji thayir pachadi. You can also check them out. 

Ingredients

• Ladies finger / Okra / Vendakkai : Vendakkai or okra is the main star ingredient of the pachadi. Use fresh and tender okra for better cooking and taste.
• Curd : Curd should be thick when using it for pachadi. And it should not be too sour or too watery. Whish the curd or yogurt before mixing with the masala. 
• Oil : Traditionally most of the Kerala recipes and pachadi are prepared using coconut oil. It gives the authentic taste and flavour. You can also use any oil of your choice like peanut oil, vegetable oil, canola oil. 
• Masala paste : Grind fresh grated coconut with green chillies and cumin seeds into a coarse paste. This is the flavourful base for the pachadi. You can also add a piece of ginger while grinding. 
• Tempering : Tempering is the finishing touch in most of the South Indian dishes. In a pan, add coconut oil, mustard seeds and urad dal. Let it sizzle and pop up. Then add curry leaves and dried red chillies.

Step by Step Pictures

1)Wash and pat dry okra with paper towel or kitchen towel. Take washed and dry okra in a cutting board.

2) cut into pieces.

3)Drop okra in hot oil and fry till golden and crispy.

6)Ladies finger should be crispy. It will take around 5 to 8 minutes. Strain and set aside.

7)Set aside till use.

7)Take coconut, cumin and chilli in a blender and puree till coarse.

8)crush them coarse.

9)Transfer this to a kadai.

10)Add salt.

11)Pour little water and cook this for 1 minute to remove the raw smell from it.

12)Don't need to cook longer, just a minute is enough. Now take off the heat and allow it to cool completely.

13)Now add in fried ladies finger and mix well.

14)The mixture is ready.

15)Now take it off the heat and cool it. Once cooled add in fried ladies finger, curd and season with salt to taste. Mix this well.

16)Pachadi is ready.

17)Make tempering, Heat oil, and crackle some mustard, urad dal, dry red chilli, curry leaves until crispy.

18)Pour this over the pachadi and mix well.

19)Serve this with rice and any curry.

Expert Tips

Wash : Wash and clean the ladies finger / okra under running water. Dry them completely before cutting and frying. Drying them will remove the excess moisture and reduce the sliminess of okra. 

Cutting : Once the okra is completely dried, trim the ends and cut into one inch pieces. 

Deep frying : While frying, don't overcrowd the pan. Cook in batches if necessary to ensure even cooking. 

Masala paste : Fresh grated coconut always yields the best taste and flavour. You can also use frozen or dried coconut, but the texture and taste will completely differ. Also whisk the yogurt or curd before adding it to the masala to avoid lumps. 

Storage : Vendakkai pachadi tastes best when served fresh. You can also store the leftover vendakkai pachadi in the refrigerator for 1 to 2 days. 

Serving : Traditionally vendakkai pachadi is served during Onam Sadhya feast along with hot steamed rice or with Kerala matta rice, pickle and papadam. It is also a fantastic side dish for pulav, roti or chapathi. 

FAQ

Q. Why does okra / vendakkai become sticky? 

Vendakkai or Okra has a natural slimy texture, which is why most of the time it becomes sticky when cut. To avoid this, dry the okra completely after washing them under water. Use a tissue paper or kitchen cloth towel to remove the excess moisture and to avoid stickiness. 

Q. Is Pachadi served hot or cold ? 

Any variety of pachadi is usually served at room temperature or slightly chilled. Pachadi are meant to be a slight cooling side dish. 

Q. Can I make vendakkai pachadi without coconut? 

No, traditionally coconut is a must in making pachadi. It offers the flavour and texture to the pachadi. You can skip or replace it with a little gram dal ( pottukadalai ) or cashewnut for a variation. 

Q. Is it difficult to make vendakkai pachadi? 

No, it is so simple and easy to make. The main steps involve frying the okra, making a coconut chilli paste, mixing it with beaten curd or yogurt and then adding a final tempering of mustard seeds, curry leaves and dry chilli. 

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