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Vendaikai Thayir Pachadi (Bhindi Raitha/Okra in Yogurt)

Vendaikai_Thayir_Pachadi_Bhindi_Raitha_Okra_Yogurt_1 During the hot summer season, I always include a pachadi or raitha in daily menu. Pachadi suits well as a side dish and the curd used in this helps to keep the body cool. Here is Vendaikai Thayir Pachadi that can be prepared with few ingredients at short notice.

Okra is known as Vendaikai or Vendakkai in Tamil and as Bhindi in Hindi. Yogurt/Curd is known as Thayir in Tamil and as Dahi in Hindi.

Ingredients

  • Okra – 15 no
  • Curd – 1 cup Vendaikai_Thayir_Pachadi_Bhindi_Raitha_Okra_Yogurt_2
  • Salt – as per taste
  • For seasoning
    • Mustard –½ tea spoon
    • Urad dal – ½ tea spoon
    • Red chilli – 2 no
    • Curry leaves – few
    • Asafetida – pinch
    • Oil – 1 to 2 tea spoon

Method

  • Wash and cut okra into small pieces; beat curd and keep; in a pan do the seasoning.

Vendaikai_Thayir_Pachadi_Bhindi_Raitha_Okra_Yogurt_3 Vendaikai_Thayir_Pachadi_Bhindi_Raitha_Okra_Yogurt_4

  • Add okra, salt and fry in low flame till crisp.

Vendaikai_Thayir_Pachadi_Bhindi_Raitha_Okra_Yogurt_5 Vendaikai_Thayir_Pachadi_Bhindi_Raitha_Okra_Yogurt_6

  • After cooling, mix with curd.

Vendaikai_Thayir_Pachadi_Bhindi_Raitha_Okra_Yogurt_7

  • Serve with rice or roti.

Vendaikai_Thayir_Pachadi_Bhindi_Raitha_Okra_Yogurt_8

Tips

  • Use fresh thick curd.

{ 6 comments… add one }

  • Sushma Mallya May 15, 2010, 1:12 pm

    Looks delicious, have seen this in many blogs and yours too look awesome…must try it soon

  • niloufer riyaz May 15, 2010, 1:31 pm

    My favotrite. yummy

  • shamanags May 15, 2010, 3:12 pm

    yummy pachadi

  • Priya May 15, 2010, 6:13 pm

    Such a delicious pachadi, just love it..

  • Swathi May 16, 2010, 12:21 am

    kamala,
    Vendaikai thayir pachadi looks really good. We used grind some coconut with them, Love it. Thanks for your support against plagiarism.

  • Manju Rajender May 16, 2010, 2:29 am

    Kamala, I expected wonderful pics and there it is. A very healthy recipe.

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