Vendakkai Kichadi is a healthy yummy side dish made using ladies finger, curd, coconut, green chilies, cumin seeds and a basic tempering. Vendakkai Kichadi is relished with rice meal and is an integral part of Onam Sadhya. The mild tangy flavor of curd with soft yet slightly crisp bhindi pieces makes it a nice combo. Follow the step by step pictures and video to make Vendakkai Kichadi.
This side dish is very light on stomach and easy to prepare too. Since it uses just a handful of ingredients, it's a quick recipe for lunch meals. Curd keeps it cool and coconut adds richness. It's different from the usual poriyal or curry and works best as a cool ending to a heavy sadya.
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About Vendakkai Kichadi
Vendakkai Kichadi is a curd-based dish where bhindi is sliced thin, sautéed till crisp then mixed with ground coconut, curd and a basic tempering. It's quite popular in Kerala cooking, especially during Onam time. The taste is slightly tangy, creamy and has a crisp crunch here and there from the bhindi.
Kerala Style Kichadi can also be made with cucumber or bitter gourd. Vendakkai Kichadi is one of the staple side dish in Kerala during any grand occasions like onam ,vishu etc. Vendakka kichadi or Okra kichadi is a popular raita made with coconut base and it is one of the popular side dishes in Onam sadya.
The main thing in this recipe is getting the texture of bhindi right. It can be deep fried or shallow fried, roasting may make it slimy and may not be suitable for this dish. We can enjoy it with rice, parippu curry, thoran and papadam. It gives a nice cooling feel at the end of the meal.
I usually make this on festival days or when I cook Kerala-style lunch. It doesn't need much preparation and comes together quickly. Kichadi is a Kerala style replacement for our pachadi or raita and can be made with many other vegetables too.
Vendakka Kichadi Video
Vendakkai Kichadi Ingredients
- Bhindi / Vendakkai - I have used tender bhindi. It has to be sliced thin and fried till crisp. This gives nice crisp texture. You can also tawa roast it until crisp but do not make it slimy and soggy.
- Curd - It is the main base of this dish. I used thick curd, whisked till smooth. It gives a cooling taste and makes the dish creamy. Use fresh curd for better taste.
- Coconut - I have used this to grind with chili, mustard seeds and cumin seeds. You can use frozen coconut too.
- Green chilli - It gives mild spice to the kichadi. Just one is enough. You can increase if you like little more spicy.
- Cumin seeds - is added while grinding coconut paste and is a must for great taste and helps in digestion.
- Coconut oil - I used this for tempering. For frying you can use any cooking oil.
- Mustard seeds - Used in tempering. It gives a light nutty crunch when you bite.
- Red chilies - Just 2 small ones for tempering, added for spice.
- Curry leaves - For flavor and aroma. Always add fresh ones if possible.
Why This Recipe Works
- It uses very simple ingredients but tastes different and unique.
- Curd gives a soothing, cool flavor that balances the spices.
- Bhindi turns slightly crisp and gives nice texture to the dish.
- It's light and good for digestion, fits well in a heavy sadhya.
- It can be made quickly and doesn't need any grinding except one small paste.
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How to make Vendakka Kichadi Step by Step
1.Take 2 tablespoon coconut along with ¾ teaspoon cumin seeds, 1 big green chili, ¼ teaspoon mustard seeds and 2 tablespoon curd.
2.Grind it to a semi fine paste, Set it aside.
3.Beat 1 cup curd well until smooth, set aside.
4.Cut ladies finger into slightly thin slices like shown. I have used 15 ladies finger for this recipe.
5.Heat oil in a pan add sliced ladies finger in preheated oil. I added in batches.
6.Fry in medium flame until golden brown, drain and set aside.
7.Repeat to finish. Now ladies finger is all fried and ready, Set aside.
8.To a pan add 1 tablespoon coconut oil - add ½ teaspoon mustard seeds let it splutter then add few curry leaves and 2 small red chilies, give a quick sauté and switch off. Set it aside.
9.Add prepared coconut mixture along with ¼ cup water and let it cook for 3-5 minutes.
10.Switch off, remove from flame and set aside to cool down.
11.Add beaten curd along with fried ladies finger. I reserved around a tablespoon for garnish.
12.Mix it well and add prepared tempering.
13.Mix it well.
Vendakkai Kichadi is ready!
Expert Tips
- Cutting bhindi - Try to slice the bhindi slightly thin. I used a knife but slicer can be used too for even size.
- Frying bhindi - Make sure to cook it in medium flame only. Keep stirring in between till it turns slightly brown and crisp.
- Cool before adding curd - Always cool down the coconut mixture fully before adding curd else curd may split.
- Curd type - I use thick, fresh curd. Try not to use sour curd. If it's too thick, just add little water and whisk smooth.
- Tempering - I usually temper at the end and pour over the kichadi. You can also add it before serving to keep aroma fresh.
Serving and Storage
Serve them chilled or at room temp along with hot rice and other sadhya dishes. This goes well with avial, sambar and parippu curry too. It can be stored in fridge for a day but better to use fresh curd and finish on same day for best taste.
FAQS
1.Can I skip coconut?
No coconut is one of the main ingredient in this dish and I don't recommend skipping. If you skip it then will be like regular okra raita.
2.Can I add onions?
Not really, kichadi usually doesn't have onions. Better to keep it simple and stick to basic.
3.Why my curd got split?
Maybe the coconut mix was still hot or warm. Try to cool it down fully before adding curd.
4.Can I use sour curd?
No, sour curd makes it too tangy. Fresh curd gives soft and better taste.
5.Can I roast bhindi?
Yes you can roast, but make sure it is crisp and not slimy.
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📖 Recipe Card
Vendakkai Kichadi Recipe
Ingredients
- 15 ladies finger
- 1 cup thick curd
- salt to taste
To grind
- 2 tablespoon coconut
- ¾ teaspoon cumin seeds
- 1 big green chili
- ¼ teaspoon mustard seeds
- 2 tablespoon curd
To temper
- 1 tablespoon coconut oil
- ½ teaspoon mustard seeds
- few curry leaves
- 2 red chilies
Instructions
- Take 2 tablespoon coconut along with ¾ teaspoon cumin seeds, 1 big green chili, ¼ teaspoon mustard seeds and 2 tablespoon curd.
- Grind it to a semi fine paste, Set it aside.
- Beat 1 cup curd well until smooth, set aside.
- Cut ladies finger into slightly thin slices like shown. I have used 15 ladies finger for this recipe.
- Heat oil in a pan add sliced ladies finger in preheated oil. I added in batches.
- Fry in medium flame until golden brown, drain and set aside.
- Repeat to finish. Now ladies finger is all fried and ready, Set aside.
- To a pan add 1 tablespoon coconut oil - add ½ teaspoon mustard seeds let it splutter then add few curry leaves and 2 small red chilies, give a quick sauté and switch off. Set it aside.
- Add prepared coconut mixture along with ¼ cup water and let it cook for 3-5 minutes.
- Switch off, remove from flame and set aside to cool down.
- Add beaten curd along with fried ladies finger. I reserved around a tablespoon for garnish.
- Mix it well and add prepared tempering.
- Mix it well.
- Vendakkai Kichadi is ready!
Video
Notes
- Cutting bhindi - Try to slice the bhindi slightly thin. I used a knife but slicer can be used too for even size.
- Frying bhindi - Make sure to cook it in medium flame only. Keep stirring in between till it turns slightly brown and crisp.
- Cool before adding curd - Always cool down the coconut mixture fully before adding curd else curd may split.
- Curd type - I use thick, fresh curd. Try not to use sour curd. If it's too thick, just add little water and whisk smooth.
- Tempering - I usually temper at the end and pour over the kichadi. You can also add it before serving to keep aroma fresh.
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