Vendakkai Thayir Pachadi/ Spicy Okra in yogurt sauce/ Bhindi Raita

I had a lot of veggies in the fridge the other day. But there were very few veggies 2 of each type and I had a handful of Okra. So I decided to make a festive menu with all the veggies on-hand. And I ended up making Sambar, rasam, 2 curry/poriyal varieties, appalam, and my all time favorite Okra raita.

It is a very simple and easy recipe. My mom makes it very often and of course she makes it very delicious too. Here is how I made it.

Ingredients:

Okra - About 8-10 small sized ones
Oil - 1/2 Tbsp
Mustard seeds - A few for tempering
Urad Dal - 1/4 Tsp for tempering
Chana Dal - 1/2 Tsp for tempering
Asafoetida /Hing - 1/8th of a Tsp
Turmeric Powder - A pinch
Red Chilli Powder - 1/8th of a Tsp
Curry Leaves - Optional (I did not use them)
Salt - To taste

Method:

• Cut the okra into small pieces about 1/2 an inch thickness and set it aside.

• In a pan heat oil. Once the oil is hot add in the mustard seeds, urad dal chana dal, asafoetida/hing, salt and curry leaves. Then add in the okra and fry well.

• Once the okra is cooked through, remove from flame and allow it to cool down completely.

• In a bowl take some yogurt and whisk it well to get a very smooth consistency.

• Add the cooled okra to the yogurt and mix well. Set aside for about 1/2 an hour before serving.

• Serve chilled or at room temperature with lunch or dinner.

Notes:

• Some like to deep fry the okra until it is dark brown. It depends on you whether you would like it to be deep fried or just cooked.
• You can choose not to add turmeric powder and red chilli powder.
• I did not have curry leaves. So I did not use them. You can add them for extra flavor.
• Thickness of yogurt depends on how you like it. I like it medium thick. I whisk it so that I get a smooth yogurt.