How to make Vendaikkai Pachadi -

Sweet and sour ladyfingers in yogurt.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Ladyfingers, Yogurt (दही)

Cuisine : Tamil Nadu

Course : Raitas

For more recipes related to Vendaikkai Pachadi checkout Bhindi ki Pachadi, Bhindi Raita. You can also find more Raitas recipes like Mango And Mint Raita Fruits And Walnut Raita Papdi Nu Raitu Palak Raita

Vendaikkai Pachadi

Vendaikkai Pachadi Recipe Card


The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Vendaikkai Pachadi Recipe

  • Ladyfingers trimmed 8

  • Yogurt 1 tablespoon

  • Mustard seeds 1/4 teaspoon

  • Whole dry red chillies 1

  • Split black gram skinless (dhuli urad dal) 1/4 teaspoon

  • Tamarind pulp 1 tablespoon

  • Salt to taste

  • Jaggery (gur) grated 2 teaspoons

  • Yogurt 2 cups

  • Rice flour 1/4 teaspoon


Step 1

Cut ladyfingers into one inch long pieces. Heat oil in a deep pan and fry mustard seeds, red chilli and urad dal. When mustard crackles, add ladyfinger pieces and sauté for two-three minutes.

Step 2

Add tamarind pulp and salt. Cover and cook till done. Add grated jaggery and yogurt and mix well. Mix rice flour with a little water and add to the pachadi. Cook for a minute and Remove from heat. Allow to cool to room temperature and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.