Vendakkai Pachadi is a quite simple raita made using curd and okra. It is light and cooling, goes well with almost any meal you make. The curd gives soft creamy taste and roasted bhindi gives small crisp bites in between. This raita taste little different from regular ones and feels nice and fresh to eat.
It is good for hot days or when you want something not too heavy but still tasty. The mix of fried bhindi, curd and few mild spices makes it mild and soothing. It may look simple but when you eat it, it feels homely and gives very comforting taste. It finishes so fast that sometimes I make extra just to keep some for later.
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About Vendakkai Pachadi
Vendakkai Pachadi is a easy South Indian side dish. It is also known as Bhindi Raita in North Indian cooking. But the South Indian version has little extra tempering and uses coconut oil which gives that beautiful aroma. The curd makes it cooling and smooth, while the bhindi gives some bite to it.
The texture of this pachadi is creamy with small crunch from tempering. You get that nice mix of sour and light spice flavor in every spoon. It can be made in just few minutes and needs very simple ingredients. It is one of the dishes to prepare when you do not want to spend much time in kitchen.
You can roast or shallow fry the bhindi until slightly crisp before mixing with the curd. It removes the stickiness and also gives a roasted flavor. The tempering of mustard, cumin and red chilies adds strong aroma and little spice kick to balance the mild curd taste.
I love vendakkai / ladies finger / okra / bhindi in any form, with curd I know I will love it for sure and I did. Hubby too liked it and gave a big thumps up as he was not convinced when I said am going to make Bhindi raita but then when he tasted it, he loved it too. This pairs up well with rotis and for rice with sambar and poriyal.
I usually make this raita for lunch during hot weather. It cools the body and goes well with rice or even chapathi. My family like it a lot, specially when served chilled.
Vendakkai Pachadi Ingredients
- Ladies finger - I have used fresh tender bhindi, it gives nice crisp and good flavor when fried. You can also air fry if you prefer less oil.
- Curd - The main ingredient which gives soft creamy taste and balances spice. If curd is little sour, you can add little milk to reduce it.
- Oil - I used refined oil for roasting bhindi. You can use sesame or groundnut oil also, each gives small difference in flavor.
- Mustard seeds - Used for tempering, gives light crunch and nice aroma when fried.
- Cumin seeds - Adds small earthy flavor that goes well with curd. You can skip if you want.
- Red chillies - It gives light spice and little color to the raita. You can also use green chilli if you want more spice taste.
- Curry leaves - Fresh curry leaves always give nice smell and that small traditional touch.
- Coconut oil - I have used this for tempering, it gives very good aroma and rich taste. You can also use ghee or normal cooking oil if you like.
Why This Recipe Works
- This recipe is very easy to make and need only few simple ingredients.
- It gives light and cooling feel, very good for hot sunny days.
- The fried bhindi adds small crunch here and there, makes the raita tastier and filling.
- You can alter curd thickness or spice level as you like.
- It is an healthy side dish that goes well with rice or roti varieties.
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How to make Vendakkai Pachadi Step by Step
1.Rinse bhindi well to remove the dirt on the outer skin if any. Wipe off with a tissue paper to remove moisture. Trim both the edges. Slice them thin as thin as possible. I used a knife, if you have a slicer you can use it too.
2.Saute with little oil, keep cooking in low flame. Sauté till it becomes slightly crisp, browned here and there, it will be non sticky. It will take at least 10-15 minutes in low flame, keep turning over for even roasting, then switch off.
3.Beat curd with a whisk and Set aside.
4.Heat oil in a tadka pan - add the items listed under 'to temper' let it splutter. Add salt to curd then add roasted bhindi.
5.Add the tadka ingredients, give a quick mix and serve.
Serve chilled!
Expert Tips
- Roasting bhindi - Always roast in low flame till it turns non sticky and little brown. I keep stirring often for even cooking.
- Use thick curd - Use thick fresh curd else raita becomes watery. Thick curd gives nice creamy texture.
- Do not mix hot bhindi - Let bhindi cool for few minutes before adding to curd or it will make it slimy.
- Extra tempering - Sometimes I keep little tempering separate to add on top before serving. It gives nice crunch while eating.
- Variation - You can add small chopped onion or crushed roasted peanuts for little different taste.
Serving and Storage
Serve this with rice, pulao, biryani. It also goes nice with chapathi or plain paratha. The pachadi taste best when served chilled. Store leftover in fridge and use within one day. Before serving just mix once as curd may separate slightly.
FAQS
1.Can I make this using deep fried bhindi?
Yes, you can use deep fried bhindi, it gives more crisp and strong flavor.
2.Can I skip tempering?
You can skip but tempering gives nice aroma and small crunch which makes pachadi tasty.
3.What if curd is sour?
You can add little milk or water to curd to reduce sourness.
4.Can I make this ahead of time?
You can roast bhindi early and store. Mix with curd only when serving so it stays fresh.
5.Why my bhindi became sticky?
If bhindi is not dried well or cooked in high flame it gets sticky. Always wipe dry and cook slow in low flame.
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📖 Recipe Card
Vendakkai Pachadi Recipe | Bhindi Raita Recipe
Ingredients
- 10 ladies finger
- 1 cup thick curd
- 2 teaspoon oil
- salt to taste
To Temper:
- 1 teaspoon coconut oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 2 small red chillies
- 1 small sprig curry leaves
Instructions
- Rinse bhindi well to remove the dirt on the outer skin if any. Wipe off with a tissue paper to remove moisture. Trim both the edges.
- Slice them thin as thin as possible. I used a knife, if you have a slicer you can use it too.
- Sauté with little oil, keep cooking in low flame. Sauté till it becomes slightly crisp, browned here and there, it will be non sticky. It will take at least 10-15 minutes in low flame, keep turning over for even roasting. Then switch off.
- Beat curd with a whisk and Set aside.
- Heat oil in a tadka pan - add the items listed under 'to temper' let it splutter.Add salt to curd then add roasted bhindi.
- Add the tadka ingredients, give a quick mix and serve.
- Serve Bhindi Raita chilled!
Notes
- Roasting bhindi - Always roast in low flame till it turns non sticky and little brown. I keep stirring often for even cooking.
- Use thick curd - Use thick fresh curd else raita becomes watery. Thick curd gives nice creamy texture.
- Do not mix hot bhindi - Let bhindi cool for few minutes before adding to curd or it will make it slimy.
- Extra tempering - Sometimes I keep little tempering separate to add on top before serving. It gives nice crunch while eating.
- Variation - You can add small chopped onion or crushed roasted peanuts for little different taste.
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