Vendakkai Pachadi | Okra Raita is a refreshing, flavourful side with crispy fried okras and mildly spiced coconut paste added to Fresh, Creamy Yogurt. This South Indian Style Raita will surely become your favourite in everyday meals.
If you want to have a simple, delicious thayir pachadi along with Rice or Roti, what better than this Vendakkai Pachadi?
In Tamil, Raita is known as Thayir Pachadi. Okra is known as Vendakkai. Thus comes the name Vendakkai Raita. From being served during celebrations and festivals to being a part of everyday meals, this okra raita has a special place in our hearts.
This creamy, mildly spiced raita is perfect for cooling your body down when the summer heat soars.
How is this different from other Raita recipes
South Indian Raita has this mildly spiced coconut paste added along with Yogurt and vegetables, which makes it different from the other raita recipes.
I have grown up eating raita this way, and I love the mild spice that comes from adding green chillies. Among these, Vendakkai Pachadi and Tomato Pachadi are my favourites.
The taste and flavour of this okra raita is very unique. You don’t need any other side dish when serving this raita.
Why I love Okra Raita
The mild crunch from the okras makes the raita very addictive.
The coconut, green chilli paste adds a great flavour to the raita.
A simple side dish that can be made in 10 minutes.
Very different from the usual, plain onion or cucumber raita.
Tastes amazing with just minimal ingredients.
Ingredients for Vendakkai Pachadi
How to make Vendakkai Pachadi
Wash,pat dry and chop the okras.
Add oil to a pan. Once hot, add the okras. Add some salt and saute on medium flame until the okras get crispy. This may take around 10 minutes.
Make the spice paste using coconut, cumin seeds and green chillies. Add little water to make a smooth paste.
Add yogurt to a bowl. To the yogurt, add salt and beat it well. Now, add the ground coconut paste and mix well. Temper with mustard seeds, curry leaves and red chilli and add that to the yogurt.
Finally , add the okras.
Can we skip the Coconut Paste
The beauty of this Vendakkai pachadi is the addition of coconut paste. But if you prefer skipping it, omit the coconut, green chilli paste. Follow the rest of the instructions to make delicious vendakkai raita.
Vendakkai Pachadi tastes great when served with a mild pulao, and rotis. You can serve it with Vegetable Brinji, Coconut Milk Pulao, Beetroot Rice, and
Green Moong Khichdi, Paneer Peas Pulao . In our family, it is served along with regular South Indian meals. I personally love having it with Vatha Kuzhambu,
Curry leaves rice, Tomato rice etc.
Today, I served Vendakkai Pachadi with Sprouts Pulao and leftover Paneer Gravy. It was such a delicious combination. I prefer having just a bowl of this Okra Raita for lunch on a few hot summer days. Tastes amazing as it is!
Adjust the number of green chillies according to your desired spice level.
Always use fresh, thick yogurt for raita.
Skip coconut oil and use any other neutral oil of your choice.
To retain the crispiness of the okras, add them to the yogurt just before serving.
Other Recipes you may like
Vendakkai Pachadi | Okra Raita
To fry the okras
- 1 tbsp Coconut Oil
- 350 grams Vendakkai / Okra
- 1/2 tsp Salt
- 1/4 cup Coconut
- 1/2 tsp Cumin seeds
- 2 Green Chilli
For the Raita
- 2 cups Yogurt
- Salt to taste
- 1 tsp Coconut Oil
- 1 tsp Mustard Seeds
- 5 Curry Leaves
- 1 Red Chilli
Fry the okras
- Wash and pat dry the okras. Slice the okras as desired. You can slice them in medium size or keep it thin and small.
- Add coconut oil to a pan. Once hot, add the okras. Add salt. Saute on medium flame till the okras get crispy.
Prepare Coconut Paste
- To a blender jar, add coconut, cumin seeds and green chillies.
- Make a fine paste by adding little water.
- Add coconut oil to a pan. Once hot, add mustard seeds, curry leaves and red chilli. Switch off.
- Add yogurt to a bowl. Add salt and beat well. Add the tempering and give a mix.
- Finally, add the fried okras to the yogurt mixture. Adjust salt if needed. Serve.