Vendakkai Pachadi Recipe | Bhindi Raita Recipe

Vendakkai Pachadi is a very simple raita made using curd and ladyfinger. It’s light and cool, going well with almost any meal you make. The curd gives a soft creamy taste and the roasted bhindi gives small crunchy bits in between. The taste of this raita is a little different from the normal raita and tastes good and fresh.

This is great for hot days or when you want something not too heavy but still delicious. The mixture of fried ladyfinger, curd and some mild spices makes it light and soothing. It may look simple but when you eat it it feels homey and tastes very comforting. It goes over so fast that sometimes I make extra to keep some for later.

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About Vendakkai Pachadi

Vendakkai Pachadi is an easy South Indian side dish. In North Indian cooking it is also known as Bhindi Raita. But the South Indian version has a little extra tadka and uses coconut oil which gives a beautiful aroma. The curd makes it cool and smooth, while the bhindi gives it a bit of flavour.

The texture of this pachadi is creamy and has the slight crunch of tadka. You get a nice blend of sour and mild spice flavors in every spoonful. It can be made in just a few minutes and requires very simple ingredients. This is one of those dishes that you can prepare when you don’t want to spend much time in the kitchen.

You can fry or lightly fry the bhindi till it becomes slightly crisp before adding it to the curd. This removes the stickiness and also imparts the roasted taste. The tempering of mustard, cumin and red chilli adds a strong aroma and a bit of spice to balance the mild flavor of the curd.

I love Vendakkai/Bhindi/Bhindi/Bhindi in any form, with curd, I knew I would definitely like it and I did. Husband also liked it and gave a big thumbs up because when I said that I am going to make Bhindi Raita, he could not believe it but when he tasted it, he also liked it very much. It pairs well with sambar and poriyal with roti and with rice.

I usually make this raita for lunch during hot weather. It cools the body and also goes well with rice or chapatti. My family loves it, especially when served cold.

Vendakkai Pachadi Ingredients

• women’s finger – I have used fresh soft lady finger, it gives nice crisp and good taste when fried. If you prefer less oil then you can also air fry it.
• Curd – The main ingredient that gives a soft creamy taste and balances the spices. If the curd is a little sour then you can add some milk to it to reduce it.
• Oil – I used refined oil to fry ladyfinger. You can also use sesame or peanut oil, each has a slight difference in taste.
• mustard seeds – Used for tempering, gives light crispness and good aroma when fried.
• Cumin – Adds a mild earthy flavor that goes well with curd. You can skip if you want.
• red chilli – It gives light spice and light color to the raita. If you want more spicy taste then you can also use green chillies.
• Curry leaf -Fresh curry leaves always give a nice aroma and a nice little traditional touch.
• coconut oil – I have used it for tempering, it gives very nice aroma and rich taste. If you want, you can also use ghee or normal cooking oil.

Why does this recipe work

• This recipe is very easy to make and requires only a few simple ingredients.
• It gives off a feeling of light and cool, great for hot sunny days.
• The fried bhindi adds a bit of crispiness, making the raita delicious and filling.
• You can vary the thickness of the curd or the spice level as per your wish.
• This is a healthy side dish that goes well with rice or roti.

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How to make Vendakkai Pachadi step by step

1. Wash bhindi thoroughly to remove dirt present on the outer skin. Wipe with tissue paper to remove moisture. Trim both edges. Cut them as thinly as possible. I used a knife, if you have a slicer you can use that too.

2. Add some oil and fry, keep cooking on low flame. Fry it till it becomes slightly crisp, brown here and there, it will not be sticky. It will take at least 10-15 minutes on low flame, keep turning for uniform roasting, then turn off.

3. Beat the curd with a whisk and keep aside.

4. Heat oil in a tadka pan – add the items listed under ‘To make the tadka’ and let it splutter. – Add salt to curd, then add roasted ladyfinger.

5. Add the tadka ingredients, mix quickly and serve.

serve chilled!

Expert Tips

• Roasting Ladyfinger – Always fry it on low flame until it becomes sticky and turns light brown. I stir often to ensure even cooking.
• Use thick curd- Use thick fresh curd otherwise the raita will become watery. Thick curd gives a nice creamy texture.
• Do not mix hot bhindi – Let the bhindi cool for a few minutes before adding it to the curd, otherwise it will become sticky.
• Extra Tadka – Sometimes I keep a little tadka aside to drizzle on top before serving. It gives a nice crunch while eating.
• ups and downs – For a slightly different taste, you can add small chopped onions or crushed roasted peanuts.

serving and storage

Serve it with rice, pulao, biryani. It also goes well with chapatti or plain paratha. Pachadi tastes best when served cold. Keep leftovers in the refrigerator and use within a day. Mix just once before serving as the curd may separate slightly.

general questions and answers

1.Can I make this using fried bhindi?

Yes, you can use fried bhindi, it gives more crisp and stronger taste.

2.Can I skip seasoning?

You can skip it but adding tadka adds nice aroma and slight crispiness which makes the pachadi delicious.

3.What will happen if curd is sour?

To reduce the sourness, you can add some milk or water to curd.

4.Can I make it ahead of time?

You can fry bhindi quickly and store it. Mix in curd only at the time of serving so that it remains fresh.

5.Why did my bhindi become sticky?

If ladyfinger is not dried properly or cooked on high flame, it becomes sticky. Always wipe dry and cook slowly on low flame.

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