Nov 5, 2012

Vendakkai Thayir Pachadi or Bhindi Raita or Okra Raita

Vendakkay Thayir Pachadi or Bhindi raita or Okra Raita - Easy recipe

A delicious side dish with rice in South Indian cuisine !!!

Serves: 2 - 3


200 ml medium thick curd / yogurt

¼ teaspoon salt (or to taste)

10 nos bhindi / vendakkay / okra

2 tablespoon oil


Whisk curd and salt till smooth and keep aside in a serving bowl.

Wash and dry the bhindi . Wipe  each bhindi with a  soft kitchen cloth.

Cut both the ends of the bhindi and cut into small circles.

Heat oil in a small non stick  pan / kadai on medium heat. Fry bhindi circles until golden color and crisp on a medium to low heat. Keep aside.

Other ingredients for the  seasoning:

1 teaspoon oil

½ teaspoon mustard seeds

1 red chilli, halved

4 curry leaves (optional)


Heat oil in a small pan. Add mustard seeds. When they crackle, add halved red chiili and curry leaves. Fry on a low heat until crisp.

Final stage:

Pour the seasoning and shallow fried bhindi circles over whisked curd and serve as a side dish with rice.

Here's the recipe of Bhindi Masala 

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