Bhindi Raita | Okra Raita | Vendakkai thayir Pachadi

Bhindi Raita or okra raita or vendakkai thayir pachadi(ladies finger in tempered yoghurt) as we call it is a simple and refreshing side dish made with okra or bhindi or vendakkai(in Tamil) and curd or yoghurt. Basically, okra is sautéed with minimal spices and is added to curd and finished with a basic tempering. Paired with kara kuzhambu or any spicy curry with rice, this recipe is fairly simple and requires very less ingredients. This type of raita is quite popular in South Indian household specially during summer months. Unlike the regular onion raita or bondi raita this recipe does not include the usage of spices like cumin powder or chat masala. Turmeric is the only spice used in this recipe.

Furthermore, bhindi raita can also be made by deep frying bhindi in hot oil or air-fried, but my recipe calls for sautéing the bhindi. This raita is my mom’s recipe and is made in the last min, just before serving your food. Bhindi in this raita can also be replaced with sautéed bell peppers. This is a no onion and garlic recipe. Green chilies can also be added in the tempering according to your preference.Little to no water is added based on the thickness of the curd or yoghurt (this raita taste better when made in thick yoghurt). Raita can be customized with different ingredients to suit your taste, but the basic recipe consists of yogurt, spices, and various additions.

Prepping, Cooking & Storage:

• Fresh bhindi is used in this preparation. I recommend fresh okra’s over frozen ones.
• Fresh home set curd was used in this preparation. Store bought greek yoghurt can also be used.
• Little to no water is added based on the thickness of the curd or yoghurt.
• Okra can be sautéed or fried based on the preference.
• Whole red chilies and green chilies can used based on the spice preferences.
• Onion and garlic is not used here.
• This raita is usually prepared in the last min before serving food. But this raita can be made well advance and can be store in the refrigerator (just make sure to add little water and check the seasonings before serving).
  

  Bhindi Raita | How to make okra raita | Vendakkai Pachadi

  Sautéed bhindi in tempered yoghurt

  Print Recipe Pin Recipe

  Prep Time 10 minutes mins

  Cook Time 20 minutes mins

  Total Time 30 minutes mins

  Course Side Dish

  Cuisine Indian

  Servings 4

  Equipment

  • 1 Kadai or Heavy bottom pan

  Ingredients

    

  • 250 grams Ladies finger or bhindi or okra
  • 1 cup Thick curd (greek yoghurt)
  • 2+2 tbsp Oil (cooking + tempering)
  • 1 tsp Mustard
  • 1 tsp Urad dal
  • 2 Whole red chillies
  • 1/4 tsp Turmeric
  • 1 spring Curry leaves
  • 1/4 tsp Asafoetida (hing)

  Instructions

   

  Prepare the Bhindi

  • Wash and pat dry bhindi or okra and set aside.
  • Now, finely chop them (as shown in the video).

  Cook the Bhindi

  • In a kadai or pan, add in oil followed by urad dal, asafoetida (hing)and whole red chillies.
  • Add in the okra or bhindi and fry it in low flame for few mins.
  • Add in turmeric and salt and continue to cook in low flame until the okra's are reduced in size.

  Prep the curd or yoghurt

  • Whisk the curd with little or no water.

  Make the tempering

  • In a pan, add in oil followed by mustard. Let it splutter.
  • Now add in curry leaves, whole red chilli and hing.

  Make the raita

  • To the whisked curd, add in the sautéed okra and the tempering. Serve immediately.

  Keyword Bhindiraita, Okraraita, Vendakkaipachadi