Thayir Pachadi is a common dish prepared for any feast in Tamil Nadu / Kerala. It's a Coconut ground paste in Youghurt base with or without vegetables. Vendakkai Pachadi (also called as Vendakkai Kichadi in some places) is one of the popular Pachadi variety where the shallow fried Vendakkai (Lady's finger) is added to the pachadi.
Vendakkai Thayir Pachadi is a yogurt based curry made with Lady’s Finger (Okra), Yogurt, Coconut and Seasoning. This is served as part of any feasts in Tamil Nadu / Kerala. In the banana leaf, the Thayir Pachadi are served on the top right corner. While vegetables like cucumber, carrot, mango are used in the Thayir Pachadi, Lady’s Finger is most commonly used. Shallow fried / Deep fried (based on individual preferences) Lady’s Finger pieces added to the pachadi.
To make the Thayir Pachadi, first blend coconut, green chili and cumin seeds to fine paste. Then add this coconut paste to the Yogurt and mix well. Lady’s finger (Okra) is then sautéed in oil until crispy and set aside to cool. Add this sautéed okra to the yogurt mixture. Finally add the tempering. It’s ready for serving.
If you like this Vendakkai Thayir Pachadi, then you can also try other Thayir Pachadi Recipes
Inji Thayir – Inji Thayir is a yogurt spiced with Ginger & Green Chili.
Nellikai Thayir Pachadi – a traditional South Indian Pachadi or raita that is a perfect accompaniment for Poricha Kuzhambu, Sambar and Rasam!
Daangar Pachadi – Daangar Pachadi, very simple to prepare but it is very delicious. We can use this pachadi as a side dish for vathakuzhambu, kariveppilai thokku and many more
Cuisine: Indian, Kerala, Tamil Brahmin, Tamil Nadu
Equipments Needed
Heavy Bottomed Pan
Prep Time: 5minutes
Cook Time: 15minutes
Total Time: 20minutes
Servings: 4people
Calories: 30kcal
Author: Sowmya Venkatachalam
Thayir Pachadi is a common dish prepared for any feast in Tamil Nadu / Kerala. It's a Coconut ground paste in Youghurt base with or without vegetables. Vendakkai Pachadi (also called as Vendakkai Kichadi in some places) is one of the popular Pachadi variety where the shallow fried Vendakkai (Lady's finger) is added to the pachadi.
Take the yogurt (curd) in a bowl. Whisk it nicely to make it smooth. Keep it aside.
Wash and pat dry the ladies finger and spread it on a clean dry cloth for about 15 mins.
Chop them in smaller pieces as we chop for the Lady's Finger poriyal/fry.
Shallow fry Lady's Finger (Vendakkai)
Heat the 3 tbsp oil in a heavy bottomed pan. Once the oil is hot add the chopped Lady's finger. Add turmeric powder and 1/2 tsp salt. Mix well. Keep cooking in low flame. Saute till it becomes slightly crisp. It may take upto 10-15 mins to cook. Keep turning over for even roasting.
Making of Coconut Paste
Take grated coconut, green chili and cumin seeds to a mixer grinder. Add 2-3 tbsp of water and grind it to a smooth paste. Add more water if required while grinding. Keep this aside
Making of Vendakkai Thayir Pachadi
Add the coconut past, salt to the yogurt and mix well. Add fried lady's finger and give a good mix.
Tempering
Heat oil in a pan. Once the oil is hot add the Mustard seeds. When Mustard seeds starts to sputter add the urad dal, broken red chili, hing and curry leaves. Give a good mix and switch off the flame.
Add the tempering to the Vendakkai Thayir Pachadi. The Pachadi is ready to Serve !
Nutritional Info
Nutrition Facts
Vendakkai Thayir Pachadi recipe | Bhindi Raita
Amount Per Serving (0.25 Cup)
Calories 30Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 14g5%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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Method to make Vendakkai Thayir Pachadi
PREPARATION
Take the yogurt (curd) in a bowl. Whisk it nicely to make it smooth. Keep it aside.
Wash and pat dry the ladies finger and spread it on a clean dry cloth for about 15 mins. Chop them in smaller pieces as we chop for the Lady’s Finger poriyal/fry.
SHALLOW FRY LADY’S FINGER (VENDAKKAI)
Heat the 3 tbsp oil in a heavy bottomed pan. Once the oil is hot add the chopped Lady’s finger along with turmeric powder and 1/2 tsp salt.
Keep cooking in low flame. Sauté till it becomes slightly crisp. It may take up to 10-15 mins to cook. Keep turning over for even roasting.
MAKING OF COCONUT PASTE
Take grated coconut, green chili and cumin seeds to a mixer grinder.
Add 2-3 tbsp of water and grind it to a smooth paste. Add more water if required while grinding. Keep this aside
MAKING OF VENDAKKAI THAYIR PACHADI
Add the coconut past, salt to the yogurt and mix well.
Add fried lady’s finger and give a good mix.
TEMPERING
Heat oil in a pan. Once the oil is hot add the Mustard seeds. When Mustard seeds starts to sputter add the urad dal, broken red chili, hing and curry leaves. Give a good mix and switch off the flame.Add the tempering to the Vendakkai Thayir Pachadi.
