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Vendakka pachadi
okra in coconut yogurt sauce
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course
Main Dish, sidedish, Traditional
Cuisine
Baby toddler food, diabetic friendly, gluten free, Indian, Karnataka, Kerala, Kids choice, South indian, Summer, tamilnadu, Vegetarian
Servings
4
people
Calories
78
kcal
Ingredients
1x
2x
3x
10
okra
vendakkai, bhindi, ladies finger
1
cup
low fat yogurt
oil to spray
salt to taste
for tempering
1
tsp
coconut oil
1/2
tsp
mustard seeds
(rai)
dry red chilli
optional
1
sprig
curry leaves
to grind to paste
1/2
tsp
cumin seeds
(jeera)
2
tbsp
grated coconut
1
green chilli
deseeded
Instructions
Saute the okra as mentioned in https://mildlyindian.com/nonsticky-okra-stir-fry/
Whisk the yoghurt well and set aside
grind the coconut, cumin and chillies to a fine paste
Whisk this into the yoghurt well.
Add the ingredients for tempering in a small pan and once they splutter in the heat remove and add to the prepared yogurt.
Add in the sauteed bits of okra and serve immediately
Nutrition
Calories:
78
kcal
Carbohydrates:
7
g
Protein:
3
g
Fat:
5
g
Saturated Fat:
4
g
Polyunsaturated Fat:
0.1
g
Monounsaturated Fat:
0.4
g
Trans Fat:
0.002
g
Cholesterol:
4
mg
Sodium:
522
mg
Potassium:
120
mg
Fiber:
2
g
Sugar:
3
g
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