Vendakkai Thaiyr Pachhadi is my favourite. Nothing like this easy to make, awesome tasting Raita! Given a choice, all Raitas for me are on one side and this on the other, out weighing the rest!
Amma indulges me very often with this exotic Pachhadi!
Amma indulges me very often with this exotic Pachhadi!
INGREDIENTS
12 Vendakkai | Bhindi | Ladiesfingers | Okra, thinly sliced
1 cup Dahi | Curd, whisked
1 Sukhi Lal Mirch | Dried Red Chilli, broken into half
1/4 tsp Rai | Mustard Seeds
1/4 tsp Urad Dal
1 sprig Kadhi Patta | Curry Leaves
1/2 tsp + 1/2 tsp Oil
To taste Salt
12 Vendakkai | Bhindi | Ladiesfingers | Okra, thinly sliced
1 cup Dahi | Curd, whisked
1 Sukhi Lal Mirch | Dried Red Chilli, broken into half
1/4 tsp Rai | Mustard Seeds
1/4 tsp Urad Dal
1 sprig Kadhi Patta | Curry Leaves
1/2 tsp + 1/2 tsp Oil
To taste Salt
METHOD
- Wash and cut the stem and tip of Okra. Slice them into thin roundels and spread them across the surface of a plate. This ensures that the stickiness of the Okra dries out.
- In a small kadhai, heat half of the oil and saute Okra till it becomes a bit crisp.
- Transfer the crisp Okra to a bowl.
- Add curd and salt to the crisp Okra.
- In the same kadhai, make a tempering by heating the remaining oil. Add rai, curry leaves and red chilli. When rai splutters, pour the tempering on top of the Okra.
- Mix well.
- Serve as an accompaniment with Rice | Khichadi, Biryani | Pulav.
We had this awesome Vendakkai Thayir Pachhadi with Lapsi Veg Khichadi today!
About C R Meena
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