Vendakka / Okra Kichadi

Vendakka Kichadi

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.

Vendakka kichadi

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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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About Maya

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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