Okra Pachadi Recipe – Coconut & Green Chili Yogurt Dip

Last Updated on 2 months by Neha Deshmukh

Okra Pachadi Recipe – Coconut & Green Chili Yogurt Dip

Introduction

Oh, pachadi! It’s one of those dishes that just feels like home, doesn’t it? This Okra Pachadi, with its cool yogurt, fresh coconut, and a little kick from green chilies, is a staple in my family, especially during festivals. I first made this when I was trying to recreate my grandmother’s version, and honestly, it took a few tries to get it just right! But now, it’s a guaranteed hit whenever I serve it. It’s so refreshing, and the textures are just wonderful. Let’s get cooking!

Why You’ll Love This Recipe

This Okra Pachadi is more than just a side dish; it’s a burst of flavor and texture in every bite. It’s quick to make – ready in under 30 minutes – and requires minimal cooking. Plus, it’s incredibly versatile. Enjoy it as a dip, a side with rice, or even as a cooling element with spicier meals. You’ll love how easily it comes together and how much everyone enjoys it!

Ingredients

Here’s what you’ll need to make this delicious Okra Pachadi:

• 1 tbsp Coconut Oil
• 2 cups Bhindi (Okra), chopped
• 2 cups Fresh Thick Yogurt
• ½ cup Fresh Grated Coconut
• 4 Green Chilies
• ½ tsp Cumin Seeds
• Salt to taste
• ½ tbsp Coconut Oil
• 1 Whole dry red chili
• ½ tsp Mustard Seeds
• ½ tsp Urad Dal
• 1 sprig Curry leaves

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Coconut Oil: Varieties and Uses
I prefer using virgin coconut oil for its lovely aroma, but any good quality coconut oil will work. About 15ml is perfect for that initial sauté and the tempering.

Bhindi (Okra): Choosing the Best Quality
Look for firm, bright green okra pods. Avoid any that are bruised or have blemishes. Smaller pods tend to be less seedy and more tender. Around 200g of okra is ideal.

Yogurt: The Importance of Thick, Fresh Yogurt
This is key. You want a really thick, creamy yogurt – the kind that holds its shape. Dahi is best, but Greek yogurt works in a pinch. Avoid anything watery, as it will affect the pachadi’s texture. About 480ml of yogurt is what we’re aiming for.

Fresh Grated Coconut: Regional Variations & Substitutions
Freshly grated coconut is the star here! If you can’t find fresh, unsweetened desiccated coconut can be used, but it won’t have the same vibrant flavor. About 60g of grated coconut is perfect.

Green Chilies: Adjusting the Spice Level
I like to use 2-3 green chilies for a good kick, but feel free to adjust this based on your preference. Remove the seeds for a milder flavor.

Cumin Seeds: Roasting for Enhanced Flavor
While not essential for this recipe, lightly roasting the cumin seeds (about 2g) in a dry pan for a minute or two before grinding intensifies their flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 1 tbsp of coconut oil in a pan over medium heat. Add the chopped okra and sauté until it’s crisp on the outside and tender inside. This usually takes about 8-10 minutes. Don’t overcrowd the pan – work in batches if necessary. Let the okra cool completely.
2. While the okra cools, whisk the yogurt in a bowl until it’s smooth and creamy. Add salt to taste.
3. Coarsely grind the grated coconut, cumin seeds, and green chilies together. You can use a small blender or a mortar and pestle. Mix this fragrant mixture into the whisked yogurt.
4. Gently fold the cooled okra into the yogurt-coconut mixture. Make sure everything is well combined.
5. Now for the tempering! Heat ½ tbsp of coconut oil in a small pan. Add the mustard seeds and let them crackle. Then, add the urad dal and dry red chili, and sauté for a few seconds. Finally, add the curry leaves and sauté for another 30 seconds.
6. Pour the hot tempering over the pachadi and mix well.

Expert Tips

• Don’t skip the cooling step for the okra! Warm okra will make the yogurt watery.
• Taste and adjust the salt and chili levels as needed.
• For a smoother pachadi, you can blend the yogurt-coconut mixture briefly.

Variations

• My friend Priya adds a pinch of asafoetida (hing) to the tempering – it adds a lovely savory note.
• My mom always makes a version with a little bit of grated ginger mixed into the yogurt.
• For a sweeter pachadi, add a teaspoon of sugar or jaggery.

Vegan Adaptation

Easily made vegan! Simply substitute the yogurt with a plant-based yogurt alternative – coconut yogurt or cashew yogurt work beautifully.

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment

Want more heat? Add another green chili or a pinch of cayenne pepper. Prefer it milder? Remove the seeds from the green chilies or use only one.

Festival Adaptations (e.g., Onam, Ganesh Chaturthi)

Pachadi is a traditional part of the Onam Sadhya spread in Kerala, and it’s also often made during Ganesh Chaturthi. It represents the balance of flavors – sweet, sour, spicy, and bitter – essential in a traditional Indian meal.

Serving Suggestions

Serve this Okra Pachadi chilled as a dip with papadums or vegetable sticks. It’s also fantastic as a side dish with rice, dal, and any Indian meal. It’s especially good with something spicy – the cool yogurt really balances the heat.

Storage Instructions

Store leftover pachadi in an airtight container in the refrigerator for up to 2 days. The texture might change slightly, but it will still taste delicious!

FAQs

What is Pachadi and where does it originate from?

Pachadi is a traditional Indian side dish, typically made with yogurt, vegetables, and spices. It originated in South India and is a staple in cuisines like Tamil Nadu, Kerala, and Andhra Pradesh.

Can I use frozen okra for this recipe?

While fresh okra is best, you can use frozen okra in a pinch. Just make sure to thaw it completely and pat it dry before sautéing.

How can I adjust the sourness of the pachadi?

If you prefer a tangier pachadi, add a squeeze of lemon or lime juice.

What is the best way to grate fresh coconut?

A traditional coconut scraper is ideal, but a food processor with a grating attachment can also work. Be careful not to over-process it.

Can this pachadi be made ahead of time?

Yes, you can make the pachadi a few hours ahead of time. However, add the tempering just before serving to maintain its flavor and aroma.