Vendakkai thayir pachadi/ Bhindi raitha

This simple easy to make yummy raitha /thayir pachadi is from my mother-in-law's cookbook.  This pachadi/raitha goes very well with Cauliflower saadham/Gobi Rice .

Ingredients:

Vendakkai/ Bhindi                                              100 gms
Thayir/Curd/Plain natural yogurt                        1 cup
Salt                                                                       As needed
Red chilli powder (optional)                                1/2 tsp


To temper

Canola/Vegetable/Sunflower refined oil             1 tblspn
Mustard seeds                                                       1/2 tsp


Method

1. Cut vendakkai/bhindi to rings as thin as possible, discarding the head and tail portions of it.
2. In a small stir fry pan, add oil, heat and add mustard seeds to splutter. Bring the heat to low.
3. Add cut vendakkai rings/bhindi rings to it , mix well , add salt and red chilli powder (if adding) and mix well to give it a uniform coating of oil, salt and red chilli powder. Turn the heat back to medium.
4. Cook these bhindi rings for 5 mins or until it gets roasted. 
5. Take a cup of yogurt/curd/thayir and beat it until smooth. Add these cooked vendakkai/bhindi rings to it. Mix well. Taste and add salt if needed.

Vendakkai thayir pachadi/bhindi raitha is ready to be had with the yummy Cauliflower rice/Gobi rice.  It goes very well with rasam rice too.

Manga vathal thayir pachadi

This recipe speaks of my paternal grandma's cooking legacy.
Ingredients


Manga vathal                               - 5 nos
Water                                           - 1/4 cup
Mor milagai                                 - 2 nos (deep fried already)
Curd/ Plain natural yogurt           - 1/2 cup
Salt                                               - if and as needed

To temper

Canola oil                                  -  1 tsp
Mustard seeds                           - 1/4 tsp


Method

1.) Boil water and add manga vathal to it. Close the pan and switch off the stove and leave it for about 15 mins until vathal becomes soft and can be mashed roughly using hands.
2.) Mash it roughly in the water. Do not drain the water
3.) Add curd/yogurt to it. Make sure that the yogurt is thick and not watery.
4.) Crush mor milagai and add to it and mix well.
5.) Taste the pachadi. If salt is needed add to suit taste.
6.) In iluppakarandi or a small stir fry pan, add oil, heat it and add mustard seeds to splutter.

This tangy pachadi can be mixed with  1 tsp of  indian sesame oil / nallennai and  hot rice and can be had with appalam for a delicious, hearty rainy day meal. It can also be a great side dish as any other raitha.