Okra, also known as ladies finger, is a nutrient-dense vegetable that offers numerous health benefits. It is rich in vitamins A and C, antioxidants, and dietary fiber, making it an excellent choice for promoting overall health. The antioxidants found in okra help combat oxidative stress and may reduce the risk of chronic diseases such as cancer and heart disease. Additionally, okra is known for its potential to regulate blood sugar levels, making it beneficial for those managing diabetes. Its high fiber content supports digestive health and may aid in cholesterol management by binding to cholesterol during digestion.

Okra, Bhindi, or Ladies Finger Raita or Vendakkai Pachadi combines the health benefits of bhindi with yoghurt and coconut, creating a refreshing dish that supports gut health due to the probiotics in yoghurt. Adding coconut adds healthy fats and enhances the dish’s flavour profile. This pachadi serves as a delicious side dish and contributes to a balanced diet by incorporating essential nutrients from its ingredients, including calcium, magnesium, and vitamins that promote heart and bone health.

Vendakkai Pachadi 

Vendakkai Pachadi, or Okra/Bhindi/Ladies Finger Raita, is a traditional South Indian dish made with sautéed bhindi, yoghurt, and coconut. It’s a refreshing side dish that pairs well with rice and curries. 

Ingredients:

For the Pachadi:

• 2 cups of ladies finger, chopped into thin rounds
• 2 cups fresh thick yoghurt or curd
• ½ cup fresh or frozen grated coconut
• 1 tsp cumin seeds
• 2-3 green chillies
• Salt, to taste
• 4-5 tbsp oil for sautéing

For the tempering:

• 1 tsp oil
•  ½ tsp mustard seeds
•  ½ tsp urad dal 
• 1-2 dry red chillies, broken into pieces
•  A sprig of curry leaves

Method:

• Wash the vendakkai thoroughly and pat dry to remove moisture, which helps avoid sliminess.
• Cut them into thin rounds and keep them aside.
• Heat 4-5 tbsp oil in a pan over medium heat.
• Once the oil is hot, add the chopped bhindi and sauté in batches until they are crispy and golden brown. Each batch should take between 5-8 minutes. Once done, remove it from the heat and let it cool.
• In a blender, combine the grated coconut, green chillies, cumin seeds and a pinch of salt. Blend until it becomes a smooth paste. If you need extra moisture while blending, add some of the yoghurt. 
• In a mixing bowl, whisk the yoghurt until smooth. Add the coconut mixture to the yoghurt and mix well. Adjust salt to taste.
• Once the sautéed okra has cooled down and you are ready to serve the dish, gently fold the crisp bhindi into the yoghurt-coconut mixture.
• In a small pan, heat 1 tsp of oil and let it become warm. Add in the mustard seeds and urad dal; let them crackle.
• Once they start to splutter, add the broken dry red chillies and curry leaves. Sauté for a few seconds until fragrant.
• Pour the tempering over the prepared pachadi mixture and mix gently.
• Serve chilled or at room temperature with steamed rice or as part of a larger meal.

Tips

• Ensure that the vendakkai is well-dried before cutting to minimise sliminess during cooking.
• Adjust the number of green chillies based on spice preferences.
• This dish can be refrigerated for a couple of hours before serving for enhanced flavours. Just remember to add the crisp ladies fingers just before serving to ensure that the dish’s crispiness is kept.