Ladies Finger Pachadi brings together the earthy flavors of okra with creamy yogurt in this traditional South Indian recipe. This dish is perfect for those days when you want something light yet satisfying. The ladies finger gets beautifully tender while the curd adds a cooling touch that balances the mild spices. It’s one of those recipes that feels like a warm hug from your kitchen. You’ll love how the mustard seeds pop and release their nutty aroma, while curry leaves add that authentic South Indian touch.
About the Recipe
This Ladies Finger Pachadi recipe is your gateway to authentic South Indian flavors without any fuss. What makes this dish special is its simplicity – just a handful of ingredients create something truly delicious. The okra loses its sticky texture and becomes beautifully tender, while the thick curd creates a creamy base that’s both comforting and refreshing. It’s the kind of recipe that works perfectly for weekday meals or when you want to add something different to your dinner table. Even beginners will find this recipe foolproof and rewarding.
Why You’ll Love This Recipe
You’ll fall in love with how easy this pachadi is to make. The cooking process is straightforward, and you probably have most ingredients in your kitchen already. The combination of textures is wonderful – tender okra pieces in creamy, spiced yogurt that’s neither too heavy nor too light. It’s naturally cooling, which makes it perfect for hot days or spicy meals. The tempering of mustard seeds and curry leaves fills your kitchen with the most amazing aroma. Plus, it’s ready in just about 20 minutes, making it ideal for busy weeknights when you want something homemade and healthy.
Cooking Tips
Choose fresh, tender okra for the best results – avoid pieces that feel too hard or have brown spots. Make sure your curd is thick and fresh to prevent curdling. When frying the ladies finger, cook them well until they’re tender but not mushy. Don’t add the curd mixture while the pan is too hot, as it might curdle. Let the tempered spices cool slightly before mixing with yogurt for the smoothest texture.
Serving and Storing Suggestions
This recipe serves 3-4 people as a side dish and takes about 20 minutes to prepare. Serve Ladies Finger Pachadi immediately while it’s fresh, alongside steamed rice, chapati, or as part of a South Indian thali. It tastes best when consumed on the same day. You can store leftovers in the refrigerator for up to 2 days, but the texture is best when fresh.
Similar Recipes
- Cucumber Pachadi
- Beetroot Pachadi
- Bottle Gourd Pachadi
- Tomato Pachadi
- Mixed Vegetable Raita
Nutrient Benefits
Ladies finger is packed with fiber, vitamins C and K, and folate, which support digestive health and immunity. The yogurt provides probiotics that are great for gut health, along with protein and calcium for strong bones. This dish is naturally low in calories and offers a good balance of nutrients. The minimal oil used makes it a heart-healthy choice that fits well into most dietary plans.
Ladies Finger Pachadi
Ingredients
- 250 g Ladies Finger / Bhindi / Okra
- 2 tsp Oil
- 1/4 tsp Turmeric Powder
- 1/2 tsp Mustard Seeds
- few Curry Leaves
- 3/4 cup Thick Curd
- as per taste Salt
Instructions
- Heat oil in a pan over medium flame.
- Add the mustard seeds, curry leaves and temper them.
- Add the chopped ladies finger, turmeric powder and fry well.
- In a bowl, mix the curd and salt.
- Add the fried ladies finger and serve them.
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Frequently Asked Questions
Can I use regular yogurt instead of thick curd?
Yes, but strain regular yogurt through a cloth for 30 minutes to remove excess water. Thick curd works better because it doesn’t make the dish watery and has a richer texture. If your yogurt is too thin, the pachadi might become runny and won’t have that creamy consistency that makes this dish so appealing.
Why does my okra become slimy when cooking?
Pat the chopped okra dry before cooking and avoid overcrowding the pan. Cook on medium heat and stir gently. The sliminess usually reduces as the okra cooks through completely. Also, make sure your pan is hot enough when you add the okra – this helps seal the pieces and reduce the sticky texture.
How do I prevent the curd from curdling?
Use fresh, thick curd and let the cooked vegetables cool slightly before mixing. Don’t reheat the dish after adding curd, as heat can cause separation. Room temperature curd works better than cold curd straight from the fridge. Mix gently and serve immediately for the best texture.
