Vendakka kichadi recipe – One of the staple sidedish in Kerala during any grand occassions 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.
Kichadi is a dish made in Kerala more like our raita but with coconut, that what I heard from my friend. As onam is nearing though to post some dishes which I had missed out in the past years.More onam sadya recipes here.
Ingredients
- 10 nos okra (vendakkai)
- salt to taste
- 1 cup curd
- 1 tbsp coconut oil
To grind to a coarse paste:
- 2 tbsp grated coconut
- 1/4 tsp jeera 1
- 1 no green chilli
To temper:
- 1 tsp coconut oil
- 1/2 tsp mustard seeds
- 2 nos red chillies (small sized)
- a small sprig of curry leaves
Instructions
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Beat curd with a whisk and Set aside.
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Grind coconut,jeera and green chillies along with little water to a coarse paste.Set aside.
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Rinse bhindi well to remove the dirt on the outer skin if any.Wipe off with a tissue paper to remove moisture. Trim both the edges.
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Slice them thin as thin as possible.I used a knife, if you have a slicer you can use it too.
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Saute with little oil, keep cooking in low flame.Saute till it becomes slightly crisp, browned here and there, it will be nonsticky. It will take atleast 10-15mins in low flame, keep turning over for even roasting.
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Add coconut paste saute for 2mins until raw smell leaves.Switch off.Leave it aside to cool.
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Add required salt, add whisked curd.
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Temper the items listed under 'to temper' table and add it to the kichadi. Mix well and serve.
Recipe Notes
- Make sure to cool down the okra coconut mixture before adding curd.
Steps to make Vendakka kichadi recipe:
- Beat curd with a whisk and Set aside.
- Grind coconut, jeera and green chillies along with little water to a coarse paste.Set aside.
- Rinse bhindi well to remove the dirt on the outer skin if any.Wipe off with a tissue paper to remove moisture. Trim both the edges.
- Slice them thin as thin as possible.I used a knife, if you have a slicer you can use it too.
- Saute with little oil, keep cooking in low flame.Saute till it becomes slightly crisp, browned here and there, it will be nonsticky. It will take atleast 10-15mins in low flame, keep turning over for even roasting.
- Add coconut paste saute for 2mins until raw smell leaves.Switch off.Leave it aside to cool.
- Add required salt, add whisked curd.
- Temper the items listed under ‘to temper’ table and add it to the kichadi.Mix well and serve.
Serve with rice and any curry of your choice.
Enjoy with rice.
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