Vendakkai Thayir Pachadi

An authentic South Indian raita is served along with rice, Urulai curry, or Papaddams. Vendakkai Thayir Pachadi is one of the many variants of pachadi. Vendakkai Thayir Pachadi is made by cooking Vendakkai/Ladies Finger/Okra and adding with curd. This easy and quick recipe requires no grinding.

Planning & Pre-Preparation: 10 mins
Cooking time: 15 mins


Ingredients 1:

  • Oil – 3 Tsp (2 Tsp. at the beginning and 1 Tsp. while cooking) 
  • Vendakkai/Ladies Finger/Okra- 200 gms approx.
  • Green Chillies/ Pachai Milagai – 2
  • Thick Curd (Fresh) – 3/4 Cup
  • Salt - per taste
  • Curry Leaves/ Karuveppilai
  • Coriander leaves

Ingredients 2 (Tempering ingredients):

  • Oil – 1 Tsp.
  • Mustard/ Kadugu - 1 Tsp.
  • Urad Dal/ Uluttam Paruppu – 1 Tsp.
  • Red Chilli/ Sigappu Milagai – 1
  • Asafoetida/Kayam/Hing – 1 Tsp.


  • To a Kadai, add oil and sliced Vendakkai/Ladies Finger/Okra. Mix well. 
  • Cook on low flame for about 10-12 mins.
  • Now add Oil to avoid burning at the bottom of the Kadai.
  • Then add slit Green Chillies/ Pachai Milagai and mix well.
  • After 12 mins, check whether the Vendakkai/Ladies Finger/Okra is completely cooked. If not keep cooking for a few more mins. 
  • Once cooked completely, allow it to cool down. 
  • To a bowl add fresh thick curd and salt. Beat the curd thoroughly using a beater until a smooth texture is attained.
  • Now add Curry Leaves/ Karuveppilai and Coriander leaves to the curd.
  • Then add cooled down Vendakkai/Ladies Finger/Okra and tempering to the curd before serving the dish.
  • Mix well and serve immediately. Vendakkai Thayir Pachadi is ready!!!! Serve with hot rice. Taste best with Urulai curry or Papaddams.

Tempering directions: 

  • To a Kadai, add oil and Ingredients 2 (Tempering ingredients). Saute well and once the dal turns golden brown, switch off the flame. 
  • Transfer the tempered ingredients over the curd and ladies finger/vendakkai/okra mixture. 

Points to be noted

  • The texture of Vendakkai/Ladies Finger/Okra will result in a slimy gel-like when a) we stir it continuously and b) we cover and cook it with a lid.  
  • Let the Vendakkai/Ladies Finger/Okra get completely cooled down before adding to the curd mixture to avoid thinning of curd. 
  • Serve immediately after adding Vendakkai/Ladies Finger/Okra to the curd mixture to avoid sagging of the dish.
  • If you want to reduce the spiciness, you can reduce the green chilli from 2 to 1. 


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