Kerala Style Vendakka Pachadi Recipe – Roasted Bhindi Coconut Raita
Description:
Kerala Style Vendakka Pachadi is a delightful and essential side dish featured in a traditional Kerala Sadya, a grand feast. With its unique blend of roasted okra and a tangy coconut yogurt mixture, this dish adds a burst of flavor and freshness to any meal. Served chilled, it complements main courses like steamed rice and curry, making it an ideal accompaniment for lunch or dinner. The roasted bhindi (okra) pairs wonderfully with the smooth coconut curd mixture, and the tempering of mustard seeds and curry leaves enhances the flavors, creating a balanced and delicious treat.
Cuisine: Kerala Recipes
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| For the Vendakkai (Okra) | |
| Bhindi (Lady Finger/Okra) | 150 grams, cut into rounds |
| Salt | To taste |
| Oil | For shallow frying |
| For the Coconut Paste | |
| Green Chillies | 2 |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Fresh Coconut | 1/4 cup |
| For the Pachadi (Raita) | |
| Curd (Dahi / Yogurt) | 2 cups, whisked |
| Salt | To taste |
| Coconut Oil | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1/4 teaspoon |
| Curry Leaves | 1 sprig |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Instructions
-
Prepare the Bhindi:
Begin by washing the bhindi (okra) thoroughly. Pat them dry with a kitchen towel to ensure there’s no moisture. Slice the bhindi into thin rounds. Lightly salt the sliced bhindi and set aside. -
Shallow Fry the Bhindi:
Heat oil in a pan over medium heat. Once the oil is hot, add the salted bhindi and shallow fry them until they become crispy and golden brown. Keep an eye on them, as they can brown quickly due to their thinness. Once crispy, remove the bhindi using a slotted spoon and place them on a plate lined with kitchen paper towels to absorb excess oil. -
Make the Coconut Paste:
In a mixer jar, combine the fresh coconut, cumin seeds, and green chillies. Add about 1/4 cup of warm water and blend until you achieve a smooth paste. Set this aside for later use. -
Prepare the Pachadi Mixture:
In a mixing bowl, whisk together the coconut paste, curd (yogurt), and salt. Mix well until everything is well combined and the mixture is smooth. Set aside. -
Make the Tadka (Tempering):
Heat coconut oil in a tadka pan over medium heat. Add the mustard seeds and white urad dal. Let the mustard seeds crackle and the urad dal turn golden brown and crisp. Once done, stir in the curry leaves and immediately turn off the heat. -
Combine the Ingredients:
Pour the prepared tadka (tempering) into the coconut curd mixture and stir well to combine. Finally, gently fold in the crispy bhindi (okra) into the pachadi, mixing until evenly distributed. -
Chill and Serve:
For the best flavor, refrigerate the Vendakka Pachadi for about 30 minutes before serving. This allows the flavors to meld together and the dish to chill, making it even more refreshing. -
Serving Suggestion:
Serve Kerala Style Vendakka Pachadi chilled with a traditional Kerala Sadya meal. It pairs beautifully with steamed rice, Thakkali Rasam (tomato soup), and Beetroot Thoran (stir-fried beetroot). Enjoy this cooling and flavorful side dish as part of a wholesome, nourishing meal.
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 3 g |
| Carbohydrates | 9 g |
| Fiber | 3 g |
| Fat | 8 g |
| Saturated Fat | 2 g |
| Sodium | 220 mg |
| Potassium | 220 mg |
Additional Notes:
- Bhindi (Okra): Make sure the okra is dry before frying, as moisture can cause them to become soggy during cooking.
- Coconut Paste: If you want a more intense coconut flavor, you can add a little extra coconut to the paste.
- Tadka (Tempering): Be careful not to burn the mustard seeds or urad dal while making the tadka. Stir occasionally for best results.
- Chilled Dish: This dish is best served cold, so plan ahead and allow time for it to refrigerate before serving.
Kerala Style Vendakka Pachadi brings together the rustic, earthy flavors of okra and the creamy, tangy delight of coconut yogurt, making it a refreshing and essential component of any Kerala feast.
