Vendakka Kichadi

1. 1
   prep · ~5 min

   Prepare the coconut paste.

   1.Add coconut, 0.5 tsp mustard seeds, cumin seeds, and 1 green chili to a small grinder jar.

   2.Add water and grind to a smooth, thick paste.

   3.Whisk the yogurt in a bowl until smooth and set it aside.
2. 2
   saute · ~10 min

   Cook the okra.

   1.Heat 1 tbsp coconut oil in a pan over medium heat.

   2.Add the sliced okra and cook, stirring often, until the slime reduces and the pieces turn tender and lightly golden.

   3.Sprinkle a small pinch of the salt over the okra during cooking.

   TIPDry the okra really well before slicing so it cooks cleanly and does not turn sticky.
3. 3
   mix · ~3 min

   Mix the kichadi base.

   Transfer the coconut paste to a bowl with the yogurt. Add the cooked okra and the remaining salt, then mix gently until evenly combined.

4. 4
   temper · ~2 min

   Make the tempering.

   1.Heat the remaining 1 tbsp coconut oil in a small pan.

   2.Add the remaining 0.5 tsp mustard seeds and let them splutter.

   3.Add the remaining green chili and curry leaves, then fry for a few seconds until fragrant.

   TIPKeep the heat moderate while tempering so the mustard pops without burning the curry leaves.
5. 5
   assemble · ~2 min

   Finish the vendakka kichadi.

   Pour the hot tempering over the yogurt and okra mixture. Mix lightly or leave the tempering on top, then let it sit for 2 minutes before serving.

6. 6
   serve

   Serve the kichadi at room temperature or slightly chilled.

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