Vendakkai Pachadi is a simple but deliciosu raita made with curd spices and ladies finger or bhindi. Vendakkai Pachadi or Bhindi Raita is presented here in this post with step by step pictures and video.
Vendakka Pachadi is a very easy sidedish that you can make to go with rice.I have always been thinking to try and post this but somehow these raita recipes takes a backseat.As onam is nearing I thought to share this easy raita recipe.
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.
Check out other Onam Sadya Dishes
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📖 Recipe Card
Vendakkai Pachadi | Bhindi Raita
Ingredients
- 10 nos vendakkai ladies finger
- 1 cup thick curd
- 2 teaspoon oil
- salt to taste
To Temper:
- 1 teaspoon coconut oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 2 small red chillies
- a 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.
- Saute with little oil, keep cooking in low flame. Saute till it becomes slightly crisp, browned here and there, it will be nonsticky. It will take at least 10-15mins 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
Wipe it off with tissue paper well before slicing, this is one the keys to reduce slimminess.
Slow cook for even roasting and to avoid burning.I used my cast iron skillet.
I reserved a little of the tempering for garnish which actually was good while eating as the crunch was there.
You can even deep fry bhindi.
Vendakkai Pachadi Step by Step
- 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.
- Saute with little oil, keep cooking in low flame.Saute till it becomes slightly crisp, browned here and there, it will be nonsticky.It will take atleast 10-15mins 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 chilled!
Expert Tips
- Whisk the curd well.
- Wipe it off with tissue paper well before slicing, this is one the keys to reduce slimminess.
- Slow cook for even roasting and to avoid burning.I used my cast iron skillet.
- I reserved a little of the tempering for garnish which actually was good while eating as the crunch was there.
- You can even deep fry bhindi.
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