Vendakka / Okra Kichadi Recipe
Ingredients (Serves 5 – 6)
1. Okra / Vendakka – 15 – 20 small, cut into thin rounds
Green chilies – 2, slit
Salt – To taste
Coconut oil – 1/4 cup or as required
2. Grated coconut – 1/2 – 3/4 cup
Mustard seeds – 1/8 tsp
Cumin seeds – 1/8 tsp
Green chilly – 1
Water – 2 tbsp or as required
3. Yoghurt – 3/4 – 1 cup
4. Coconut oil – 2 tsp
Mustard seeds – 1/2 tsp broken
Dried red chilly – 1, broken
Curry leaves – A few
Method
1. Grind the coconut along with 1/8 tsp mustard seeds, 1/4 tsp cumin seeds, 2 tbsp water/yoghurt and one green chilly to a fine paste. Set aside.
2. Shallow-fry the okra and 2 slit green chilies, stirring occasionally until slightly crisp and browned, about 10 – 15 minutes over medium-high heat. Drain on to a paper towel.
3. In the remaining oil, add the ground coconut mixture and cook for 1 – 2 minutes until its raw taste disappears. Set aside until warm.
4. Combine the coconut mixture and beaten yoghurt in a bowl. Add salt, to taste.
5. Heat coconut oil in a small pan. Splutter mustard seeds and fry dry red chilly and curry leaves. Pour over the yoghurt-coconut mixture. Mix well. Add fried okra just before serving. Serve with hot rice.
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