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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
Prepare the Okra
Fry the Okra until Crispy
Grind the Coconut Paste
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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.
This kerala recipe takes 30 minutes to prepare and yields 4 servings. At 284.62 calories per serving with 10.43g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Prepare the Yogurt Base
Prepare the Tempering (Tadka)
Assemble and Serve
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.
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.
To make it spicier, grind a small pearl onion (shallot) along with the coconut paste. You can also increase the number of green chilies.
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.
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.
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.
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.
You can prepare the components separately in advance. Fry the okra and store it in an airtight container at room temperature. Prepare the yogurt-coconut base and refrigerate it. Combine them and add the fresh tempering just before serving to ensure the okra stays crispy.
Yes, it's a well-balanced dish. Okra is a great source of fiber, vitamins C and K, and folate. The yogurt base provides probiotics for gut health, protein, and calcium. Using coconut oil in moderation adds beneficial healthy fats.
One serving of approximately 185g contains around 230-260 calories. The exact count can vary based on the fat content of the yogurt and the amount of oil absorbed by the okra.
Vendakka Kichadi is a classic side dish (pachadi/kichadi) in a Kerala Sadya (feast). It also pairs wonderfully with steamed rice, sambar, rasam, or as a cooling side for any spicy South Indian curry.
You can, but for the most authentic and delicious result, full-fat, thick yogurt is highly recommended. It provides a rich, creamy texture that low-fat versions can't replicate, and the kichadi may turn out thinner.