Vendakka Thayir Pachadi / Okra Curd Pachadi Recipe
I had forgotten how easy and quick it is to put together a thayir pachadi and call it a side dish. Now that summer has officially set in in Singapore (its technically summer here throughout the year!), our consumption of buttermilk and curd has gone up significantly - as if TH wasn't guzzling down enough of it already.
Pachadi, especially vendakka pachadi is a very common part of a sadya or wedding meal. Its simplicity balances out the heat of the other curries and side dishes that are seen as more important. I have always had a soft corner for the simple pachadi.
Vendakka Thayir Pachadi
Serves 2
What I Used:
10 vendakka / okra
1 small onion
1 tsp oil
1/4 tsp mustard seeds
1/4 tsp roasted jeera / cumin
1 green chilli (or to taste)
1 cup thick plain yogurt
1/4 to 1/2 cup water
Salt to taste
How I Made It:
1. Cut the okra into thin rounds. Chop the onion finely and the green chilli into small pieces (or crush using a pestle and mortar).
2. Heat oil, add mustard seeds and when they pop, add the onions, green chilli and okra. Fry for 8-10 mins until the onions are golden and the okra is fried and crisp. Drain and leave aside to cool.
3. Beat yogurt with salt and jeera. Dunk in the fried okra mixture and mix well.
Serve with rice and side dish / kozhambu.
This goes to JFI - Wedding Treats hosted by Priya of Akshayapaatram, originally conceived by Indira of Mahanandi.
Posts
Please don't laugh at me but I really wanna know what that vegtable is and where I can find it? Btw I am in Melboure. It looks so cute.
ReplyDeletelovely and my favourite recipe. We too make this but adding onions is new to me.
ReplyDeleteHi there, the vegetable is called okra and you should be able to find it in any vegetable store, or supermarket.
ReplyDeletelovely pictures as usual and i love it in the summer months...you don't like curry patta in it ??
ReplyDeleteit's yummy any way though..
I have had this in hotels...but never thought of giving a try at home...looks very simple and tasty!
ReplyDeleteSangeeta, you are right!! I don't rem if I had curry leaves when I made this but that's a great idea!
ReplyDeleteWow.. comforting and tasty.. pic looks so good
ReplyDeletethis is a fave at home & its my hubby who usually makes it in no time
ReplyDeleteNever had okra yogurt pachadi before... have tasted it with various other veggies but never with okra... will try it some time...
ReplyDeleteOre Jollu oorudhu ma.. I've never made it with onions and vendakkai - always just vendakkai only. But I can so see how awesome this would taste!
ReplyDeletewhat a coincidence - i made this yesterday for lunch and had the leftovers today -n even better today - I don't add onions tho' just kari patta - its a yummy yummy thing. GREAT pics! Happy Vishu!
ReplyDeleteHave been thinking to make this for longtime, being an okra fan, I must try this soon. Happy Vishu Nags !!
ReplyDeleteLuv this simple vendakaya recipe...nice click..
ReplyDeleteHappy Vishu Nags
ReplyDeleteI've learnt something new. Thank you.
ReplyDeleteHi Nags,
ReplyDeletePrepareed this yesterday and it is really tasty, my hubby liked it very much and so prepared it today for his lunch!
I did add curry leaves.
Thanks for this very simple but a tasty recipe.
Pictures looks delicious! Thanks for recipe! Have to try it one day.
ReplyDeleteHey Nags, forgot to say.. new template looks good!!
ReplyDeletePachadi looks lovely, would love to have it with rice!
ReplyDeleteWe add coconut,thats the only difference,i love this a lot!
ReplyDeleteMy mom adds a tsp of ground mustard with the curd. She adds coconut as well but that is optional. The mustard gives a deep flavor when mixed with the tangy curd.
ReplyDeleteNags, I made this today...was soo tasty.Actually I luv okra in any form..except raw so just luved it with curd. My lil one was licking the curd alone as she cant chew the okras properly :)
ReplyDelete