Vendakkai Pachidi

Rated 4.5 out of 5
4.5 out of 5 stars (based on 2 reviews)
Very good50%


Table of Contents


  • 10 Ladies Fingers
  • 1/2 tub or 2 cups yogurt

For grinding:

  • 1 teaspoon black mustard seeds
  • 1/2 cup grated coconut
  • 2 green chili (use 1 if you don’t like spice)

For tempering:

  • 1 tablespoon coconut oil
  • 1/2 teaspoon black mustard seeds
  • 1 or 2 dried red Chillis
  • 1 sprig of curry leaves
  • 1 teaspoon salt


  1. Add 1 tablespoon of neutral oil in a hot pan and add sliced ladies fingers into the pan. Cook them until the ladies fingers develop a slightly black edge and don’t have any sticky strings. Keep aside when cooked.
  2. In a food processor, add grated coconut, green chilli and 1 teaspoon small black mustard seeds. Add 2 tablespoons water to assist in the grinding. You’re looking for a coarse paste. Grind until the mustard seeds are split or broken. We’re actively looking for a strong mustard-y flavour.
  3. For tadka (tempering), to a hot pan, add 1 tablespoon coconut oil, mustard seeds, dried red chilies and finally the curry leaves. Fry that off for a minute or two or until the mustard seeds have splattered about a bit.
  4. To assemble, in a bowl add yogurt and mix in the paste from the grinder and add a teaspoon of salt. Taste for salt at this point. Adjust salt to preference.
  5. Add the cooked ladies fingers and mix. Finally add the tempering on top and serve.

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Rated 5 out of 5
September 10, 2022

Hey Kitchen Society fam! Its been 3 gorgeous months since I started this journey of sharing recipes, making reels and hopefully building a community of likeminded amazing people who also share a passion in food and society. Given I’m super new but not very old in this “creator journey”


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