Okra Pachidi / Vendakkai Pachidi

Pachidi / Pachadi, not sure how to spell it in English. It is a savory South-Indian sauce made with yogurt or buttermilk. My cousin recently taught me how to make this really really delicious pachidi with okra. This pachidi is Kerala / Palakkad style, so it has a flavorful spattering of coconut!

Highly recommended!

The okras came fresh from our garden! Double delicious :)

Ingredients:

1. 1 cup diced okra (wash the okra and dry them with paper towels before chopping)
2. 3 tablespoons vegetable oil
3. 1 teaspoon black mustard seeds
4. 1/4 teaspoon hing / asafoetida
5. 1 tablespoon split urad dhal / dehusked split black gram
6. 1/3 cup shredded coconut (unsweetened)
7. 2 green chillies
8. 1.5 cups whisked, smooth yogurt

Preparation:

1. Grind together - coconut and green chillies with a sprinkle of water - to make a coarse paste.
2. Heat 2 tablespoons oil in a pan. When hot, fry/cook okra on medium heat until crispy and tender.
3. Add coconut paste to okra and fry for a minute. 
4. Add yogurt and salt to it and mix everything. Heat for a minute - no more. Remove from heat
5. Garnish with this tadka - heat remaining oil in a pan. When hot, splutter mustard seeds, add hing and urad dhal and fry for a few seconds until urad dhal begins to change color.
6. Add tadka to pachidi and mix well

Serve as a side-dish with rice or roti. A really yummy pachidi!