Okra and yoghurt are pretty good together, as we have seen with other Okra Pachadi recipes. Today’s recipe differs a little in its treatment of the okra and the spices used. It is South Indian in style, with a mustard seed tadka and curry leaves. As well, the okra are split into lengths rather than rounds, giving a different visual appeal. Pachadi is similar to the North Indian raita.
Read more about Okra here.
We have a number of Okra and Yoghurt dishes. Try Quick Okra Raita, Okra in a Spicy Yoghurt Sauce (use okra in place of the pineapple), Okra Pachadi, Okra with Cumin and a Yoghurt Sauce, and Bhindi Raita.
Crisp Okra Raita | Fried Okra with Yoghurt and Spices
12 young okra
2 Tblspn rice flour
ghee for frying
2 cups yoghurt
sea salt to taste
2 Tblspn ghee
1 tspn mustard seeds
1 tspn channa dal
1 Indian dried red chilli, pinched
8 curry leaves
Rinse the okra and dry each one on a paper towel or tea towel. Trim each end and slice in half lengthwise. Toss with the rice flour.
Heat the ghee for frying, and fry the okra until crispy. Remove and drain on paper towel.
Mix the yoghurt well with salt to taste, and whisk until there are no lumps.
Heat the ghee in a kadhai or pan and add the mustard seeds. Allow them to pop, then add the channa dal and chilli. As the channa dal turns golden, add the curry leaves. Pour the ghee and spices over the yoghurt.
Garnish the yoghurt with the fried okra and serve.
recipe notes and alternatives
The crispy okra makes a nice snack on its own.