This World Health Day, eat better and healthier with this vendakkai pachadi recipe, which is a South Indian side dish with lesser calsories than you would get from the typical boondi raita. This raita is built around pan-fried okra that is added into a thick, tangy curd with a coconut oil tempering poured over the top. You might find the same recipe as bhindi raita in North India, but what distinguishes the South Indian version is the tempering that is done in coconut oil with mustard seeds, cumin, dried red chillies, and curry leaves. The key step in the vendakkai pachadi recipe is frying the okra right before it is added to the curd. But before the okra or bhindi is cut, it must be wiped completely dry because any moisture causes sticking, plus the sliminess might alter the taste or texture of the dish. The bhindi is cooked slowly in a little oil on a low flame until the sliminess is completely gone and the edges start to brown. Only once cooled should it be mixed into the curd, or the heat will make the curd runny and the okra lose its crunch. World Health Day falls on April 7th, around the same time that summer heat is beginning to swelter in India. Vendakkai pachadi is a good choice during this time to cool down the body. The pachadi recipe is also quite light, quick to make and nourishing, so you can add it to your lunch or dinner menu, along with steamed rice, sambar, or chapati. It is a natural fit for everyday South Indian thali menus, too.