Name: World Health Day Special: ~Vendakkai Pachadi~ Recipe
Total time: 20 min
Yield: 1
Cuisine: Indian
Ingredients: 10 Ladies finger (okra or bhindi); 1 cup Thick fresh curd; 2 tsp Oil; to taste Salt; To temper:; 1 tsp Coconut oil; ½ tsp Mustard seeds; ½ tsp Cumin seeds; 2 small Dried red chillies; 1 small sprig Curry leaves

Question 1

Why does my okra turn sticky when I cook it?

Accepted Answer

Two reasons: the okra was not dried thoroughly before cooking, or the heat was too high. Always wipe the okra completely dry and cook on a low flame while stirring.

Question 2

Can I deep-fry the okra instead of pan-frying?

Accepted Answer

Yes, deep-fried okra in the pachadi recipe gives a crunchier texture and stronger flavour. Fry until golden, drain on paper towels, cool completely, then add to the curd.

Question 3

Can I use regular cooking oil instead of coconut oil for the tempering?

Accepted Answer

Yes. Ghee or any cooking oil works. Coconut oil is used traditionally and gives the pachadi recipe its characteristic South Indian aroma.

Question 4

Can I make vendakkai pachadi ahead of time?

Accepted Answer

Fry the okra and prepare the tempering in advance. Mix everything just before serving so the okra stays crisp and the curd stays fresh.