Follow these steps for perfect results
Okra
sliced
Green Chilies
finely chopped
Yogurt
whisked
Curry Leaves
Coconut
grated
Cumin Seeds
Mustard Seeds
Dry Red Chili
broken
Oil
Salt
Preheat oven to 350°F (175°C).
Cut okra into round slices.
Toss okra with salt and 2 teaspoons of oil.
Spread okra on a baking sheet.
Bake for 15-20 minutes.
Add green chilies to the baking sheet.
Bake for another 4 minutes.
Remove okra from oven and set aside to cool.
In a bowl, whisk yogurt until smooth.
Grind coconut and cumin seeds into a paste.
Heat 2 teaspoons of oil in a small pan.
Add mustard seeds and let them splutter (about 15 seconds).
Add dried red chili, broken into pieces, and sauté for 20 seconds.
Add the ground coconut mixture and salt.
Cook for 3 minutes.
Add baked okra to the pan.
Cook for 3 minutes.
Turn off heat and let it cool completely.
Once cooled, add yogurt and mix well.
Serve with rice and sambar.
Expert advice for the best results
Roasting the okra brings out its sweetness and reduces sliminess.
Adjust the amount of green chilies to your spice preference.
Ensure the pachadi is completely cooled before adding the yogurt to prevent curdling.
Everything you need to know before you start
15 minutes
The pachadi can be made a day ahead and stored in the refrigerator.
Serve in a bowl, garnished with fresh curry leaves or a sprinkle of coconut.
Serve as a side dish with rice and sambar.
Serve as a part of a Kerala Sadhya (feast).
Cools the palate and complements the spices.
Discover the story behind this recipe
Pachadi is a traditional Kerala side dish, often served as part of a Sadhya (feast).
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