Vendakka kichadi recipe-Kerala style okra kichadi recipe

 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.

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Vendakkai kichadi recipe

Vendakkai kichadi recipe is a trafitional kerala onam sadya dish.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Side Dish

Cuisine: Indian

Servings: 2

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

• 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.

Notes

• Make sure to cool down the okra coconut mixture before adding curd.

Steps to make Vendakka kichadi recipe:

1. Beat curd with a whisk and Set aside.
   
2. Grind coconut, jeera and green chillies along with little water to a coarse paste.Set aside.
   
3. 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.
4. Slice them thin as thin as possible.I used a knife, if you have a slicer you can use it too.
   
5. 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.
   
6. Add coconut paste saute for 2mins until raw smell leaves.Switch off.Leave it aside to cool.
   
7. Add required salt, add whisked curd.
   
8. 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.