Vendakkai thayir pachadi recipe

1. Wash and pat dry the lady’s finger. Cut them into small pieces.
Heat oil in a wok. Add the ladyfinger pieces, cover and cook for about 5 minutes.
Remove the lid and fry for another 5 to 10 minutes, on low heat, stirring occasionally.
Once the ladyfinger is fried well, add salt and mix well.
Remove from heat and let it cool.
Grind the coconut, green chilies, mustard seeds and curry leaves to a smooth paste adding a little water.
Beat the curd well; add the coconut paste and fried ladyfinger. Mix well and check for seasoning.
Heat 1 teaspoon oil in a small frying pan. Add mustard seeds, once they splutter pour over the pachadi.