Vendakkai pachadi/Okra raitha is a crunchy and refreshing dish perfect for a pulao or masala paratha. This is one of my mom's recipe, which I would like to share.
This can be made so quickly, this adds up as an extra dish on the plate which is not on her menu for the parties. Small things add up and make it a grand feast apart from the main courses. This raitha is one of them. If she has time before the food is served, the dishes keep adding until everyone is ready to eat. You don't need a main dish to go with it. I can have this just like a snack.
Preparation Time:10 mins | Cooking Time:10 mins | Serves: 4
Ingredients:
Vendakkai/Okra - 1 1/2 cup chopped into small pieces
Curd/yogurt - 1 cup
Onions (optional) - 1/4 cup
Seeragam/Cumin powder - 1/2 tsp
Coconut - /4 cup
Green chili - 2 nos
Pottu kadla/ fried gram - 1 tsp
Tempering (optional)
Mustard - 1/2 tsp
Urad - 1/2 tsp
Method:
- Keep all the ingredients ready to cook.
- Coarse grind the coconut, green chili, fried gram.
- In one cup yogurt add the ground coconut, cumin powder
- In a pan take little oil and season with mustard and urad, when splutters add the onions. Fry for a min.
- Add the okra and sprinkle some salt and fry for about 5 to 7 mins.
- Keep the okras crunchy and not to lose the color.
- Cool it down. Add to the yogurt and mix together.
- Crunchy and fresh vendakkai pachadi is ready to serve. Sprinkle some cumin or chat masala on top.
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