Vendakka, Lady’s Finger Or Okra Kichadi is a delicious traditional side dish served as part of a Kerala Sadya. Made with okra (vendakka), coconut, yogurt, and an aromatic tempering, this kichadi has a wonderful combination of flavours and textures.
Unlike a spicy curry, kichadi is meant to be a refreshing accompaniment to the elaborate Sadya spread. The slightly tangy yogurt pairs beautifully with the coconut and the lightly fried okra, making this a simple yet flavourful dish.
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Vendakka- Lady's Finger Kichadi Recipe, Kerala Sadhya Dish
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Side
Cuisine: Indian
Serves: 4 People
Ingredients
For Frying
- Coconut oil- 4 tbsp
- Lady's finger, Okra, Vendakka– 2 cups, cut into rounds
- Green chilies, chopped- 2
- Curry leaves- 5 leaves
- Salt- 1 tsp
To Grind
- Grated coconut- ½ cup
- Yogurt or curd- 1 tbsp
- Mustard seeds- ½ tsp
Other Ingredients
- Yogurt or curd- 3 tbsp
For Tempering
- Coconut oil- 1 tbsp
- Mustard seeds - ½ tsp
- Dried red chilies- 2, broken
- Curry leaves- 1 sprig
Instructions
- Cut the lady's finger/okra into round slices.
- Place a sauce pan or clay pan over medium heat, add coconut oil.
- Add the okar along with green chilies & curry leaves, fry till okra turns crispy & golden brown.
- To a blender jar, add grated coconut & yogurt, grind to a smooth paste.
- Now add the mustard seeds to the ground coconut & yogurt, grind for a few seconds till mustard seeds are coarsely ground, don't let the mustard seeds turn into a paste.
- Pour the ground coconut to the fried okra, combine well.
- Add salt to taste.
- Cook for 2 minutes.
- Remove the pan from the heat.
- In a bowl, take ½ cup yogurt & beat well using a spoon or fork.
- Add the yogurt to the okra & coconut mixture, combine well.
- Keep it covered.
- Place a small pan over medium heat.
- Add coconut oil, let turn hot.
- Add mustard seeds, let them splutter.
- Add dried red chilies & curry leaves, saute for a few seconds.
- Immediately, pour the tempering over okra kichadi.
- Keep the kichadi covered for a few minutes, let the aroma from the tempering infuse into the kichadi.
- This kichadi is served as a side dish in Kerala Sadhya. enjoyed with rice.
- Instead of okra, you can add bitter gourd or cucmber.
