Vendakka Thayir Pachadi

• Thick Yogurt – 1 cups
• Water – ¼ or as required
• Grated coconut – 1/3 cup
• Green Chili – 1
• Okra – 3-4
• Coconut oil – as required for frying the Okras

Tempering

• Mustard – ½ teaspoon
• Dried red chilli – 1
• Curry leaves – 10
• Oil – 1 tablespoon

• Grind the grated coconut and green chili into a fine paste. Adding a little water if required and set aside.
• Chop the okra’s into slices (1/2 cms) and deep fry till they turn golden brown. Set aside on Kitchen towel to drain out excess oil.
• Mix the coconut-chili paste with yogurt, add the fried okra, salt to taste and mix well. Add water or as required if the mixture is too thick.
• Heat 1 tablespoon oil in a pan, add the mustard seeds and let it start to splatter. Add the curry leaves and red chili.  Add this to the yogurt coconut mixture.
• This goes best with rice.