How to make Ladyfinger Pachidi - An accompaniment made from fried ladyfingers with yogurt and tempered with sesame oil.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Ladyfingers, Yogurt (दही)

Cuisine : Karnataka

Course : Raitas

Ladyfinger Pachidi Recipe Card

Ladyfinger Pachidi
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Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

For more recipes related to Ladyfinger Pachidi checkout Bhindi ki Pachadi, Bhindi Raita. You can also find more Raitas recipes like Batata Nu Raita, Sweet Tamarind Raita, Akhrot Aur Angoor Ka Raita, Boorani Raita.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Ladyfinger Pachidi Recipe

  • Ladyfingers 15-20

  • Yogurt 2 cups

  • Salt to taste

  • Asafoetida 1/4 teaspoon

  • Oil to deep fry

  • Curry leaves 10-12

  • Sesame oil (til oil) 1 tablespoon

  • Mustard seeds 1/2 teaspoon

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Whole dry red chilli 2

Method

Step 1

Wipe and finely slice the ladyfinger and spread it out on an absorbent paper for about ten minutes. Wash and wipe dry curry leaves.

Step 2

Heat sufficient oil in a kadai and deep-fry the ladyfingers till crisp. Drain onto an absorbent paper.Whisk yogurt and add a little water if it is too thick.

Step 3

Mix salt and asafoetida powder into it. Stir in fried ladyfinger.Heat sesame oil and add mustard seeds, when it starts to crackle, add fenugreek seeds, dry red chilli and curry leaves. Pour the tempering on the pachidi and cover immediately to trap the flavours.

Step 4

Mix and serve.