One of the first ways I learnt to eat yoghurt was when my mom topped crispy fried bits of okra on the vendakkai pachadi. She always used to give me more of these crispy ones if I finish the small bowl of yoghurt soaked ones she gave first. Slowly the deal worked out… I learnt to eat the yoghurt and she could get my plate cleaned up.
With the love for okra running in the blood, my kids are satisfied with this recipe too. From the traditional deep-fried okra bits, the major change we have made to the recipe is to use sauteed ones.
The coconut flavour infused from the fresh ground coconut in the recipe gives a sense of hometown that I miss.
This is also a Sadhya special pachadi recipe you often see on the right-hand side too corner of the banana leaf meal.
Since this pachadi is a raw recipe it’s the quick way to use up small bits of sauteed leftover okra too. Sometimes we happily pair it with a pulao or as a side dish for chappathi. It tastes best on hot summer days with the cooling feel if yoghurt. Mind you, you cannot leave the prepared dish outside for. Long as it turns sour easily and gets spoiled.
Read up on the benefits of okra/ladies finger and the time-tested methods to make it non-slimy in Okra stirfry
Try these on the sadhya menu
As much as you may like these… Adding up a few more sadhya preps and yoghurt based recipes for a quick reference.
Don’t miss to tag @mildlyindian when you make the recipes.
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