Let me introduce you to one of our all time favorite Okra Recipe - Vendakkai Thayir Pachadi or simply put, South Indian Okra or Bhindi Raita. Simple, cooling for summers and makes the most delicious side for mains.
For the uninitiated, Raita is an Indian condiment, also known as Thayir Pachadi in Southern part of India. Made with vegetables and seasonal fruits, this is one of the best sides or condiments served during summers.
The difference between South Indian vs. North Indian Raita is that the former uses coconut and yogurt combination. We also temper the curd with mustard seeds and curry leaves which makes it delectable.
This is a Kerala Style Thayir Pachadi Recipe that uses a coconut-cumin-green chili mix which gives the raita a unique taste. There are no spices powders or masala's added.
Pachadi is served as part of wedding menu, festive occasions like Onam, Vishu or Tamil New Year.
Easy to put together, you can experiment with a variety of ingredients such as Eggplant, Tomatoes, Cucumber as the base for thayir pachadi remains common for all.
The recipe is Gluten-Free and can be easily made Vegan. Refer to the Notes section on the recipe card for more details.
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Ingredients
Okra / Vendakkai / Bhindi - In my previous post of Bhindi Masala, I have provided, in detail, steps to clean and cook Okra to avoid slime. Feel free to go through the post and read the tips.
For this recipe, you can use either fresh or pre-cut frozen okra.
Okra needs to be crisp on the outside and soft on the inside. You can either deep fry the okra or sauté them, like I have, for this recipe.
Okra can be air fried. However I find the texture too dry and chewy so prefer the sauté or stir fry method.
Feel free to choose a method that is most convenient and time saving.
Yogurt - While I have opted for regular yogurt (plain, unsweetened), you can use coconut yogurt or any vegan yogurt of your choice.
Coconut - Cumin - Green Chili - Adds nutty taste, earthy aroma and heat to the cool pachadi.
Tempering - Urad Dal, Mustard seeds, dry red chilies and curry leaves used for tempering with coconut oil
How to Make Vendakkai Thayir Pachadi
Step 1 - Stir Frying the Okra / Vendakkai / Bhindi
Use a wide pan so that the okra does not stick together and turn slimy.
Step 2 - Making the Coconut-Cumin-Chili Mix
The texture of this mix should be coarse. Do not use water.
Step 3 - Prepping the Yogurt
Whisk the yogurt, add salt and the coarsely ground coconut mix.
Step 4 - Final Assembling, Tempering
Stir Fried Okra added to the yogurt and tempered with coconut oil.
Important Tips
- The yogurt should be fresh. It is the key ingredient for the recipe.
- If serving the pachadi for a crowd or festival, mix the okra with the yogurt, just before serving. You can also stir fry the okra previous night and refrigerate.
- Traditional Kerala recipes use Coconut oil. Feel free to substitute with any neutral oil, if you don't like the flavor or taste of coconut oil.
- You can garnish the pachadi with finely chopped coriander or cilantro.
- Thayir Pachadi is best consumed within 24 hours. In summers, the yogurt turns sour quickly. If it is too sour for your taste, add few spoons of milk to the yogurt, whisk and serve.
Serving Suggestions
For a banana leaf spread, Thayir Pachadi is served as a side with Thoran, Avial, Mathanga Erissery, Mambazha Pulissery and Rice. These are traditional Kerala Recipes served for weddings and special occasions, festivals etc.
For everyday meals, pachadi can be served with Roti, a curry or dal as well.
South Indian Thayir Pachadi Recipes
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Vendakkai Pachadi | Okra Raita
Ingredients
- 1 tbsp Coconut Oil
- 2 cups Bhindi / Okra / Vendakkai approx 300g okra, chopped
- 2 cups Fresh Thick Yogurt or Curd plain, unsweetened
- ½ cup Fresh Grated Coconut
- 4 Green Chilies
- ½ tsp Cumin Seeds or Jeera
- Salt to taste
Tempering
- ½ tbsp Coconut Oil
- 1 Whole dry red chili roughly torn into 4 pieces
- ½ tsp Mustard Seeds
- ½ tsp Urad Dal or Split Skinless Black Gram
- A sprig of Curry leaves
Instructions
Stir Frying or Sautéing Vendakkai / Okra
- Heat a pan, add 1 tbsp coconut oil and sauté vendakkai / bhindi or okra until its crisp on the outside and soft inside. Once done, set aside to cool.
Preparing the Yogurt Coconut and Chili Mix
- Whisk the yogurt in a bowl until lump-free. Add salt.
- In a mixer grinder jar or chutney jar, coarsely pulse or grind 1/2 cup freshly grated coconut, cumin and green chilies.
- Add this to the whisked yogurt and mix well.
Assembling
- Add the stir fried vendakkai or okra to the yogurt, coconut mix and prepare for tempering
- Heat a pan, add 1/2 tbsp coconut oil, mustard seeds, urad dal and dry red chilies. Once mustard crackles, add curry leaves. Switch off flame. Add this to the pachadi, mix and serve
Video
Notes
- Vendakkai / Okra / Bhindi - For this recipe, you can use either fresh or pre-cut frozen okra. Cut the okra uniformly for faster cooking. The pieces should not be too thin or too thick.
- While sautéing / stir frying okra, I have not added salt. Salt is added to the yogurt and coconut mix.
- Okra needs to be crisp on the outside and soft on the inside. You can either deep fry the okra or sauté them, like I have, for this recipe. Stir Frying or sautéing should be done in a wide pan to prevent slime.
- Okra or Bhindi can be air fried too. However I find the texture too dry and chewy so prefer the sauté or stir fry method.
- Yogurt - The yogurt should be fresh. It is the key ingredient for the recipe. I have used regular yogurt (plain, unsweetened), you can use coconut yogurt or any vegan yogurt of your choice.
- This pachadi is made spicy using green chilies. Feel free to adjust the quantity or skip, if you prefer less heat.
- Traditional Kerala recipes use Coconut oil. Feel free to substitute with any neutral oil, if you don't like the flavor or taste of coconut oil.
- Thayir Pachadi is best consumed within 24 hours. In summers, the yogurt turns sour quickly. If it is too sour for your taste, add few spoons of milk to the yogurt, whisk and serve.
- This dish tastes best when served chilled.
- The recipe is Gluten-Free.
- You can garnish the pachadi with finely chopped coriander or cilantro.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan