This South Indian dish is great as a side, either chilled or at room temperature. It always brings back childhood memories of eating sadya meals on banana leaves.
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Serves
4
Okra
Cumin Seeds
Green Chilli
Grated Fresh Coconut
Coconut Oil
Black Mustard Seed
Curry Leaf
Ground Turmeric
Asafoetida
Natural Yoghurt
Water
Salt
FOR THE TARKA:
Coconut Oil
Mustard Seeds
Curry Leaf
Dried Red Chilli
Salt
Serves
4
Okra
Cumin Seeds
Green Chilli
Grated Fresh Coconut
Coconut Oil
Black Mustard Seed
Curry Leaf
Ground Turmeric
Asafoetida
Natural Yoghurt
Water
Salt
FOR THE TARKA:
Coconut Oil
Mustard Seeds
Curry Leaf
Dried Red Chilli
Salt
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Step 1.
Wash and thoroughly dry the okra, then trim and slice it into 1cm chunks. Transfer to a bowl with a sprinkle of salt, then toss and set aside.
Step 2.
Toast the cumin seeds in a dry pan until dark and aromatic. Transfer to a pestle and mortar or electric spice grinder with the green chilli and grated coconut, then coarsely grind.
Step 3.
Heat the coconut oil in a frying pan and add the mustard seeds. Once they crackle, add the okra with a pinch of salt and the curry leaves. Stir-fry for 4-5 mins.
Step 4.
Add the turmeric and asafoetida and cook for 1 min. Add the cumin and coconut mixture and cook for 2-3 mins.
Step 5.
Remove the okra from the heat. Mix the yoghurt with water and add to the cooked okra – add a splash more water if needed. Stir well, then taste and season with salt, if needed.
Step 6.
Before serving, make the tarka. Heat the coconut oil in a small pan over a medium heat. Add the mustard seeds, curry leaves and dried chilli. Once they sizzle, pour it all over the pachadi and serve.
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