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Vendakkai Kichadi Recipe

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.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings2
AuthorSharmilee J

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.
Nutrition Facts
Vendakkai Kichadi Recipe
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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