Vendaikai Thayir Pachadi

This pachadi made with okra can be served with any flavored rice or with Chapati.

Vendaikai Thayir Pachadi

Recipe by S Kamala
0.0 from 0 votes
Course: Pachadi(Salad)Cuisine: Indian, tamilDifficulty: Medium


Prep time


Cooking time



This pachadi made with okra can be served with any flavored rice or with Chapati.


  • Vendaikai – 7 to 8 Nos

  • Curd – 1 cup or as required

  • Oil – 2 teaspoons

  • Salt – 1/2 teaspoon or as per taste

  • To grind:
  • Green chili – 1

  • Fresh ginger – a small piece

  • Coconut gratings – 1 tablespoon

  • Cumin (Jeeragam) – ½ teaspoon

  • For Seasoning:
  • Oil – 1 teaspoon

  • Mustard – 1/2 teaspoon

  • Red Chilli – 1

  • Asafoetida Powder – a pinch

  • Curry leaves – few


  • Wash and wipe the vendaikai with a clean cloth or paper towel. Cut it into small rounds.
  • In a tawa put one or two teaspoons of oil and spread the okra pieces.
  • Allow to fry in one side. Then turn around the pieces and again allow to fry on other side also. Repeat this and let the okra pieces fry well. Add a pinch of salt and stir it. Remove and keep aside. You can also do it in Microwave oven.
  • Grind coconut, cumin, ginger and green chilies to a fine paste.
  • Beat the curd and add this paste along with a pinch of salt. Mix well.
  • Add the fried okra pieces in the curd.
  • In a small kadai add a teaspoon of oil and add mustard. When it pops up add red chili, asafetida powder and curry leaves. Add this to the Curd and mix well.

Recipe Video


  1. its a innovative recipe, would surely love to try it out!

    • Hi Swati,

      Thank you for visiting. Actually this recipe is a very old recipe. Normally deep fried okra pieces are added to the curd and served as Pachadi.

  2. Dear kamala,
    My mom prepares this dish often. This is simple and pleasant recipe. Thanks for sharing.

  3. Thanks for the receipe..sounds easy to make and I like curd dishes…will try today.

  4. sarojinee

    after try this in a function thought i cant get it again
    but your website got it for me.
    thank you from Malaysia

  5. thanks a lot for this wonderful recipe mam.

Leave a Comment

Your email address will not be published. Required fields are marked *