Thursday, April 12, 2012


‘Thayir pachadi’ is a part of every South Indian feast – it is also called ‘kichadi’.
‘Vendakka thayir pachadi’ made with fried vendakka (okra) and curd is a speciality – it is very versatile and tastes great with keera molagoottal, molagoottal, molagooshiam and erissery – and also with sambar.

Ingredients –
Vendakka / Bhendi /okra – 250 gms – chopped in thin circles
Fresh yogurt – 250 ml (whisked)
Grated coconut – 1 – 2tbsp
Ginger – 1/8 of an inch
Green chilli – 1
Salt to taste
Oil – 1 tsp
Mustard seeds – ½ tsp
Urad dal – ½ tsp
Asafetida - a pinch
Oil for frying

Method -
Wash, dry and cut the bhendi in thin circles.
Heat oil in a kadhai and fry the vendakka in the hot oil till it turns a little crisp.
Drain and keep aside on a tissue paper and smear salt on it.
Whisk the yogurt, add required salt. If it is too thick, add a tbsp of water.
Churn the coconut, ginger and green chilli in the mixer and add it to the yogurt.
Heat 1 tsp oil in a small pan. Add mustard seeds, urad dal and asafetida. When they splutter, add it to the yogurt.
Add the fried vendakka to the yogurt just before serving and mix well.

If you add the fried okra early, it will lose its crispness.
Instead of fried vendakka, we can add grated cucumber or finely chopped tomatoes and make thayir pachadi.

© Copyright 2011. Brinda Balasubramonian.

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