Vendakka Pachadi

Method

1. 1

   Prepare okra: Wash 250g vendakka (okra). Dry completely. Trim tops and slice into 1-inch rounds.

2. 2

   Fry okra: Heat 2 tbsp coconut oil. Fry okra on high heat 5-6 minutes until completely dry and slightly crispy. Season with salt. Remove.

3. 3

   Make coconut-mustard paste: Blend half cup fresh grated coconut, 1 tsp mustard seeds, 2 green chillies and a pinch of turmeric with a little water to a smooth paste.

4. 4

   Whisk yogurt: Whisk 1 cup thick fresh yogurt until completely smooth.

5. 5

   Combine: Mix the coconut-mustard paste into the whisked yogurt. Add fried okra.

6. 6

   Make tempering: Heat 1 tbsp coconut oil. Add 1 tsp mustard seeds — when they pop add 2 dried red chillies, curry leaves and a pinch of asafoetida.

7. 7

   Add tempering: Pour sizzling tempering over the vendakka pachadi. Mix gently.

8. 8

   Chill briefly: Refrigerate 15 minutes before serving.

9. 9

   Adjust: Taste and add salt.

10. 10

    Serve: Vendakka pachadi should be creamy with a mustard kick. The pre-fried okra prevents sliminess. Serve with rice as part of Kerala sadhya.