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vendakka pachadi recipe without coconut

Vendakka Pachadi Recipe Without Coconut - Okra In Yogurt Gravy South Indian Kerala Style Recipe

Vendakka pachadi without coconut is South Indian Kerala style okra in yogurt gravy which makes a simple and delicious side dish for rice. This is made using crispy fried okras which is mixed with thick yogurt or curd and mild seasonings.
Course Side Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2


  • okra 3 to 4 small sized
  • thick yogurt curd 1 cup (adjust as needed)
  • salt as needed
  • oil as needed to stir fry okra
  • turmeric powder ½ teaspoon
  • red chili powder ½ teaspoon
  • garam masala powder ½ teaspoon optional

For seasoning

  • coconut oil 1 tablespoon
  • mustard seeds ½ teaspoon
  • curry leaves a few make sure no water in leaves
  • dry red chilies 2 to 3 broken


  • Wash all the okra and pat dry very well using a paper towel, make sure there is no water content left on any okra.
  • Slice each okra in thin round slices and keep aside.
  • Heat about 2 tablespoons of oil in a pan and add the sliced okra.
  • Let the okra get stir fried in low to medium heat until the okra start turning light brown in color. As we are using only a small amount of okra here, it will get stir fried pretty quickly in few minutes time, but make sure not to stir the okra before it starts to turn brown, as the sliminess will increase if you stir frequently.
  • Once the okra start to turn brown in color, you can gently flip the okra so the other side too will get browned.
  • Once the okra is lightly browned and all the sliminess is gone, add salt and stir gently.
  • Add all spices - turmeric powder, red chili powder and also garam masala powder (if you are using it), gently mix and let it stir fry for another 2 more minutes in low heat.
  • Transfer the fried okra to a separate dish or bowl, keep this aside.
  • In a separate serving bowl (large enough to hold the entire dish), whisk the yogurt very well so there are no lumps, add salt as needed, keep this also aside.
  • To prepare the seasoning, heat the 1 tablespoon of oil in a separate pan and add mustard seeds.
  • When the mustard seeds splutter, add broken dried red chilies and curry leaves, fry for a few seconds. Keep the prepared seasoning aside.
  • Transfer the fried okra to the whisked yogurt and gently mix to blend with the yogurt.
  • Pour the prepared seasoning also to the mixture of yogurt and okra, gently mix.
  • Vendakka pachadi without coconut (vendakka kichadi) or okra in yogurt gravy is ready to be served,


Serve the dish with rice along with any other vegetarian curry like sambar or dal curry or any vegetarian curry of your choice and other side dishes, pickles etc for a delicious South Indian style vegetarian lunch or dinner.