Beetroot – Vendakka (Okra) Pachadi


1 beetroot
3-4 okra / vendakka
2-3 green chillies, chopped
small piece ginger
1 cup grated coconut
1/2 cumin seeds
1/4 tsp + 1/2 tsp mustard seeds
1 cup yogurt
2 dry red chillies
1 sprig curry leaves
salt to taste
coconut oil, as required


  1. Cut okra into thin round pieces and fry in little oil till light brown and keep it aside.
  2. Peel and chop the beetroot into pieces and cook on medium flame adding salt and about 1/4 cup of water till done.
  3. Transfer it to a small blender and grind it to a thick paste and add to a pan.
  4. Grind the grated coconut, green chillies, ginger and cumin seeds to a smooth paste adding 1/4 cup yoghurt.
  5. Add 1/4 tsp mustard seeds to this and grind for a few seconds.
  6. Add this ground coconut paste to the beetroot paste, mix well and cook for few minutes.
  7. Add the remaining yogurt, mix well and heat in low flame for 1-2 minutes. Don’t allow to boil.
  8. Add the fried okra pieces and mix well. Adjust the salt.
  9. Heat 2 tsp oil in a small pan and splutter 1/2 tsp mustard seeds. Add dry red chillies and curry leaves and pour this over the pachadi…Serve with rice.

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