Baked Vendakka/Okra Kichadi



Here is yet another kichadi recipe which is a favourite of ours. Vendakka kichadi is usually made by deep frying or sauteing okra in oil(to prevent it from getting slimy) but here I have tried baking okra for kichadi. It tasted exactly like the usual kichadi and was delicious. I added only yoghurt to kichadi, but you can also add ground coconut-cumin mixture to fried or baked vendakka for a better taste and flavor.



1. Vendakka/ okra – 23 – 25 small

2. Green chillies – 5-6 chopped fine

3. Yoghurt – 1/4 – 1/2 cup

4. Curry leaves – 1 sprig

5. Mustard seeds – 1/2 tsp

6. Oil – 2-3 tsp

7. Salt – To taste



1. Chop the okra to round slices. Try to chop them uniformly. Combine the sliced okra with salt and around 2 tsp oil. Arrange them in a baking sheet.


2. Preheat the oven to 350 F. Bake the okra for around 15 – 20 mts or until they are cooked. Now add the chopped green chillies and then change to broil mode. Broil for 5-6 mts or until they turn slightly brown and crispy.  Take care not to burn them. When it cools down, add yoghurt and mix well. Check for salt. Temper with mustard seeds, dry red chillies and curry leaves. Serve along with rice.





1. The usual recipe for vendakka kichadi calls for pan-frying vendakka / okra. Saute the okra pieces and green chillies in oil until they turn brown at the edges. You can substitute okra with bitter gourd/pavakka for pavakka kichadi.

2. You could also add ground coconut-cumin mixture to this kichadi. Grind about  1/2 cup grated coconut with 1/4 – 1/2 tsp cumin seeds. Add this ground paste to the spluttered mustards. Saute for a minute until the raw taste of coconut is gone and then add the fried or baked okra. Mix well. when slightly cooled, add the yoghurt. Mix well, check for salt and switch off.

We are really excited to receive some awards from Suhaina of My Singapore Kitchen and Jo of Panchpakwan.  Thanks a looot gals!!  We are really honored.

Whoever receives these awards should list 5  favorite recipes from their blogs. Here are our favorite recipes: Gulab Jamun, Roasted pepper hummus, Mixed Noodles, Chicken Roast and Stuffed Buns.











We would love to share it with Kairali Sisters of pazhampappadampayasam, Namitha and Sunitha of Collaborative Curry, Vinolia of Akal’s Saappadu, Sathya of Samayal Corner, Meena of Dakshin, Pavithra Sreehari of Binge on Veg, Rumana of Spice Ur Senses, Nithu of Nithus Kitchen, Priya of Priya’s easy and tasty recipes, Priya Mitharwal of Mharo Rajasthan’s Recipes, Subhie of Subhie’s Kitchen, Beena Shylesh of My Kitchen, Sushma Malya of Authentic Food Delights, Prani of Pranis Kitchen, Kamalika of Silence Sings, Gita of  Gita’s Kitchen, An Open Book of Look Who’s Cooking Too, Aruna of Veggie Paradise, Nisha of Nisha’s Kitchen, Shabitha of My Home Kitchen,  Shama of Easy2Cook Recipes, Superchef of Mirch Masala, Shabs of Shab’s Cuisine, Ann of Happy and Healthy Cooking, Soma of Our Recipe Diary, Sayantani of A Homemaker’s Diary, Jyoti of Panch Pakwan and Shahana of Me n My Apron.

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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