Okra pachadi/Veddakai pachadi is a popular most sought after and one of the most important yogurt based dish served on the plantain leaf lunch especially during festivals. Forming a part of the Sadya, a huge gastronomical affair during Vishu or other Kerala festivals. This simple but tasty dip or side dish is also a essential part of yr Banana leaf saapadu culture.
I like to make this as often as possible when we have some left over okras no enough for a big side dish, and also when it is summer I prefer such raitas or cool dips, creamy spicy pachadis..
1 cup thinly sliced okras into rounds after trimming the heads and tails.
1/2 cup grated fresh coconut
1 cup thick fresh yogurt whisked
1 tsp cumin seeds
2 green chills
1/2 tsp mustard seeds
1/2 tsp split udad dal
2 red chillis for tempering.
2 tbsp oil
Pinch of salt.
There are two ways to cook the okras first, either you bake them crisp or with little oil , fry them till crisp but dont scorch them.
1. In a deep non stick preferably, add the oil, add the chopped okras and keep shallow frying them till they darken lightly and become crisp.
2. Prepare the tempering of mustard seeds, split udad dal with the two red chillis and keep it ready.
3. Grind to a coarse paste coconut, green chilis, cumin seeds and little yogurt.
4. Add the fried , or roasted okras to the ground paste, mix rest of the yogurt, and pour the prepared tempering on the mixture, add salt.
This is such a simple dish but one which everyone will enjoy while having many other side dishes.
( This was not a planned post , so the pic is not too good, I had to add the recipe after a friend asked about it, maybe I will add better pics next time and update the post.:-)