Vendakka Kichadi
Crispy fried okra in a creamy, tangy yogurt and coconut sauce. This classic Kerala Sadya dish is a delightful combination of textures and flavors, perfect as a side for rice.
For 4 servings
6 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Okra
- b.Wash the okra and pat it completely dry with a kitchen towel. This step is crucial to prevent it from becoming slimy.
- c.Trim the top and tail of each okra, then slice them into thin, uniform 1/4-inch rounds.
- 2
Step 2
- a.Fry the Okra until Crispy
- b.Heat 3 tablespoons of coconut oil in a wide pan or kadai over medium heat.
- c.Add the sliced okra in a single layer. If necessary, fry in two batches to avoid overcrowding the pan.
- d.Fry for 8-10 minutes, stirring occasionally, until the okra turns deep golden brown and becomes very crispy.
- e.Using a slotted spoon, remove the fried okra and set it aside on a plate to cool completely.
- 3
Step 3
- a.Grind the Coconut Paste
- b.In a small blender or grinder jar, combine the grated coconut, green chilies, ginger, and cumin seeds.
- c.Add 2-3 tablespoons of water and grind to a very smooth, fine paste.
- 4
Step 4
- a.Prepare the Yogurt Base
- b.In a medium-sized mixing bowl, add the thick curd and whisk gently until it is smooth and creamy, without any lumps.
- c.Add the ground coconut paste and salt to the whisked curd.
- d.Mix everything together thoroughly until well combined.
- 5
Step 5
- a.Prepare the Tempering (Tadka)
- b.In the same pan used for frying okra, heat the remaining 1 tablespoon of coconut oil over medium-high heat.
- c.Once the oil is hot, add the mustard seeds and allow them to splutter completely.
- d.Add the broken dried red chilies and the sprig of curry leaves. Sauté for about 30 seconds until the chilies darken slightly and the leaves turn crisp.
- 6
Step 6
- a.Assemble and Serve
- b.Just before you are ready to serve, gently fold the crispy fried okra into the prepared yogurt base.
- c.Pour the hot tempering (tadka) over the kichadi.
- d.Mix gently one last time and serve immediately with steamed rice as part of a meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the okra is bone dry before chopping; any moisture will make it slimy when cooked.
- 2Frying the okra until it's deeply golden and crisp is the secret to a perfect Vendakka Kichadi.
- 3Use thick, full-fat yogurt for the creamiest consistency. If your yogurt is thin, hang it in a cheesecloth for 30 minutes to drain excess whey.
- 4Do not add the fried okra to the yogurt base until the very last minute to maintain its crunchiness.
- 5For the most authentic Kerala flavor, use coconut oil. No other oil provides the same taste.
- 6Never heat the yogurt mixture after adding it to the pan, as it can curdle. The heat from the tempering is sufficient.
Adapt it for your goals.
Vegetable Swap
You can make a similar kichadi using other vegetables. Try it with finely chopped and sautéed bitter gourd (Pavakka Kichadi) or grated and cooked beetroot for a vibrant color and different flavor profile.
No Coconut VersionNo Coconut Version
For a quicker version, you can skip the coconut paste. Simply whisk yogurt with salt, and mix in finely chopped green chilies and ginger. Then add the fried okra and tempering.
Spice LevelSpice Level
To make it spicier, grind a small pearl onion (shallot) along with the coconut paste. You can also increase the number of green chilies.
Why this is on our healthy list.
Promotes Gut Health
The curd (yogurt) base is rich in probiotics, which are beneficial bacteria that support a healthy digestive system, improve nutrient absorption, and enhance gut flora.
Rich in Dietary Fiber
Okra is an excellent source of both soluble and insoluble dietary fiber, which aids in smooth digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Provides Healthy Fats
The use of fresh coconut and unrefined coconut oil provides medium-chain triglycerides (MCTs), a type of saturated fat that is easily digested and serves as a quick source of energy for the body.
Frequently asked questions
The key is moisture control. Ensure the okra is washed and completely dried with a cloth before you start chopping. Frying it over medium heat until it's fully crisp also eliminates any residual sliminess.