Kerala Style Vendakka Pachadi Recipe - Roasted Bhindi Coconut Raita (Archana’s Kitchen)

Home Recipes Kerala Style Vendakka Pachadi Recipe – Roasted Bhindi Coconut Raita (Archana’s Kitchen)

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For the Vendakkai

150 grams Bhindi (Lady Finger/Okra) , cut into rounds

Salt , to taste

Oil

For the coconut paste

2 Green Chillies

1 teaspoon Cumin seeds (Jeera)

1/4 cup Fresh coconut

For the Pachadi

2 cups Curd (Dahi / Yogurt) , whisked

Salt , to taste

1 teaspoon Coconut Oil

1 teaspoon White Urad Dal (Split)

1/4 teaspoon Mustard seeds (Rai/ Kadugu)

1 sprig Curry leaves

To begin making the Kerala Style Vendakka Pachadi Recipe, wash the vendakkai well and pat dry them on a kitchen towel. Once dry, slice them thin rounds, lightly salt them and keep it ready.
Heat oil in a pan on medium heat, and shallow fry the vendakkai till well cooked and crispy. Make sure not to burn them, since they are thinly sliced into rounds they will tend to brown quickly.
Once crispy, using a slotted spoon remove the roasted Vendakka from the pan and place it on a plate lined with kitchen paper towel.
To make the coconut paste , into a mixer jar add the coconut, cumin seeds and green chilli and blend along with 1/4 cup of warm water to make a smooth paste. Keep this aside
In a mixing bowl, combine the finely ground coconut paste, curd and salt and whisk well and set aside.
To make the tadka for the Vendakka Pachadi, heat oil on medium heat in a tadka pan; add the mustard seeds and split urad dal and let allow the seeds to crackle and the dal to turn slightly golden brown and crisp. Stir in the curry leaves and turn off the heat.
Stir in the tadka to the coconut curd pachadi mixture and finally stir in the vendakka to make the delicious Vendakka Pachadi. Refrigerate the Vendakka Pachadi and serve chilled along with a meal.
Serve Kerala Style Vendakka Pachadi with hot Steamed rice, Thakkali Rasam and Beetroot thoran for a healthy lunch or dinner.