Thursday, May 20, 2010

Okra / Vendakka Pachadi

Yet another okra recipe, which brings the 'nadan' lunch taste to your tongue, stimulating your taste buds! Oh! am beginning to luv this vegetable! Earlier, I thought of this one as a sticky, messy veg, used only in sambars. Anyways, these new variations are taking okra to a different level, its not at all messy now a days;)! This is from the onam menu which is just perfect with rice! So, here comes a simple Kerala recipe to be added to your lunch menu. Try it out!


Okra / Ladies finger : 15 nos.
Coconut oil : 1 tbspn
Yogurt / thick curd : 1/2 a cup
Salt : as required

For seasoning, we require, 

Coconut oil : 2 tbspn
Grated coconut : 3 tbspn
Mustard seeds : 1/2 tspn
Red chilly : 2 nos.
Shallots : 5 nos.
Curry leaves : 2 sprigs

Finely grind the following;

Grated coconut : 1/2 a cup
Green chilly : 2 nos.
Ginger : 1/2 inch piece
Mustard seeds : 1/4 tspn
Jeera seeds : 1/4 tspn
  • Clean okra and cut off both the tips. Cut the okra into thin pieces as you do for okra stir fry and keep aside.
  • Take a non-stick pan and pour 1 tbspn oil to it; fry the okra pieces along with a little salt until crisp.
  • Take the pan again, pour the remaining oil. When hot, add the mustard seeds and allow to splutter.
  • Add chopped shallots followed by grated coconut, red chillies cut into two and then add curry leaves and saute very well under medium flame. 
  • Take a bowl and pour the yogurt into it along with ground coconut and then add the fried okra.
  • Once seasoning is done, pour this to the bowl containing the remaining ingredients and cover it for a minute. 
  • Mix everything together; check salt and add if required.
Note : You may increase the amount of yogurt and okra if required, for richness.

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