Vendaka Pachadi Recipe – Spicy Okra Raita Bliss
Vendaka Pachadi, also known as Bhindi Raita, is a popular South Indian side dish made with yogurt, okra, and spices. This refreshing raita is a perfect accompaniment to spicy curries and biryanis. The creamy yogurt and crunchy okra make it a delightful combination that is sure to please even the most discerning palate.
| Course | Side dish |
|---|---|
| Cuisine | Kerala, South Indian |
| Servings | 4-6 people |
| Preparation time | 15 minutes |
| Cooking time | 10 minutes |
| Calories | 120 per serving |
Ingredients:
- 250 gm okra (lady’s finger), cut into small pieces
- 1 cup plain yogurt
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chilli powder
- Salt, to taste
- 2 tablespoons vegetable oil
- Chopped fresh cilantro, for garnish
Method:
- Heat oil in a pan over medium heat. Add cumin seeds and mustard seeds. Let them splutter.
- Add the okra pieces and sauté until they are cooked and crispy.
- In a bowl, whisk together the yogurt, turmeric powder, red chilli powder, and salt.
- Add the cooked okra to the yogurt mixture and mix well.
- Refrigerate for at least 30 minutes to allow the flavors to meld.
- Garnish with chopped cilantro and serve chilled.
This Vendaka Pachadi is a staple in many South Indian households, especially during festivals and special occasions. I have fond memories of my grandmother making this dish for our family gatherings, and it’s a tradition I continue to this day. The combination of the creamy yogurt and crunchy okra is a match made in heaven, and I’m sure you’ll enjoy it just as much as I do!
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