One needs no accompaniment to rice other than maybe a Papad or pickle when you serve it with this Okra Curd Pacchadi. I simply love this recipe shared by my friend Geetha Navaneeth as it can not only be prepared quickly, but is a quick fix solution when having guests.
Ingredients:
15 Okra/ Lady’s finger chopped into half inch bits
1 cup / 200 ml curds/ yoghurt
A pinch of turmeric
Salt
A quarter of a coconut grated
2 green chillies
1tsp Cumin seeds
1 tsp oil to saute the Okra
For the tempering:
1 tsp coconut oil or oil of choice
1/2 tsp mustard seeds
1/2 tsp Urad dal/ split black gram
A large pinch of Hing/ asafoetida
1 dry red chilly broken into two
1 sprig curry leaves
Method:
Heat oil in a pan . Tip in the chopped okra, turmeric and salt and roast on a gentle flame till it turns crisp. Keep aside. Grind the coconut, green chillies and cumin seeds to a fine paste. Add it to the okra along with the curds. Mix well. Heat oil in a pan. Drop in the mustard and after it splutters add the Urad dal. After the urad dal turns a golden brown add the red chilly bits, asafoetida and curry leaves. Toss. Drop the seasoning to the okra Curd Pacchadi. Mix and check for salt. Do be careful as salt has been added while roasting the okra.
Serves two.
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