Pachadi is a South Indian side served with rice and vegetables. Almost all pachadi recipes use yogurt as a base and include a vegetable like cucumber or carrot seasoned with Indian spices. Pachadi is the south Indian version of raita, a popular north Indian yogurt dip. The addition of okra to pachadi is new to me and this recipe from Meenakshi Ammal’s “Cook and See” part 1 is definitely a keeper. It makes a great side for rotis too. You could also grind coconut, cumin seeds and green chilies to a fine paste and add it to the yogurt along with okra for a variation.
1/2 pound okra, cut into small discs
3/4 cup plain, non fat yogurt
2 Thai green chilies, slit vertically
1 teaspoon mustard seeds
1 tablespoon oil
1. Heat oil in a pan and when its hot, add mustard seeds and let it pop.
2. Add green chilies and fry for 30 seconds.
3. Add cut okras, salt and pan fry till they turn brown and crisp. Turn off heat and let the okra cool.
5. Whisk yogurt until creamy. Add completely cooled okras and mix well. Add more salt if required.