Classic Kerala dish — vendakka pachadi with okra in yogurt.
Ingredients
- 400g okra in yogurt
- 2 tbsp coconut oil
- 1 fresh coconut (milk extracted)
- 2 shallots
- 2 green chillies
- 1 sprig curry leaves
- 1/4 tsp turmeric
- Salt to taste
Method
Prepare okra: Wash 250g vendakka (okra). Dry completely. Trim tops and slice into 1-inch rounds.
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.
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.
Whisk yogurt: Whisk 1 cup thick fresh yogurt until completely smooth.
Combine: Mix the coconut-mustard paste into the whisked yogurt. Add fried okra.
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.
Add tempering: Pour sizzling tempering over the vendakka pachadi. Mix gently.
Chill briefly: Refrigerate 15 minutes before serving.
Adjust: Taste and add salt.
Serve: Vendakka pachadi should be creamy with a mustard kick. The pre-fried okra prevents sliminess. Serve with rice as part of Kerala sadhya.