Go Back
+ servings

Vendakka  pachadi

okra in coconut yogurt sauce
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 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


  • 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


  •  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


Calories: 78kcalCarbohydrates: 7gProtein: 3gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gTrans Fat: 0.002gCholesterol: 4mgSodium: 522mgPotassium: 120mgFiber: 2gSugar: 3g
Tried this recipe?Let us know how it was!