Vendakkai Kichadi is a healthy yummy side dish made by sautéing vendakkai with grind coconut & blending it with curd. Vendakkai Kichadi is relished with rice meal and is part of Onam Sadhya. Vendakkai Kichadi Recipe is described in this post with step by step pictures.

Vendakkai Kichadi is 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

Prep Time10

Cook Time10

Total Time20

Servings2

AuthorSharmilee J

Ingredients

10 nos bhindi / vendakkai
salt to taste
1 cup curd
1 tablespoon coconut oil

To grind to a coarse paste:

2 tablespoon grated coconut
1/4 teaspoon jeera 1
1 no green chilli

To temper:

1 teaspoon coconut oil
1/2 teaspoon 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 non sticky. It will take at least 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 Vendakkai Kichadi for lunch meal.

Notes

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

Nutrition Facts

Vendakkai Kichadi

Amount Per Serving (75 g)

Calories 188 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 13g81%

Polyunsaturated Fat 0.4g

Monounsaturated Fat 2g

Cholesterol 16mg5%

Sodium 60mg3%

Potassium 230mg7%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 6g7%

Protein 5g10%

Vitamin A 134IU3%

Vitamin C 2mg2%

Calcium 154mg15%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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Vendakkai Kichadi Recipe Step by Step

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.