Vendakka Kichadi

Name: Vendakka Kichadi
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 250 g okra (washed well, fully dried, trimmed and sliced thin); 1 cup yogurt (thick, whisked smooth); 0.5 cup coconut (fresh, grated); 2 pcs green chili (split); 1 tsp mustard seeds; 0.5 tsp cumin seeds; 8 pcs curry leaves; 2 tbsp coconut oil; 0.5 tsp salt; 2 tbsp water (for grinding)

RATING

4.4/5(78)

TASTE SCORE

8/10

A creamy Kerala-style yogurt side with tender okra, coconut, and a gentle mustard kick. It balances tangy, mild, and earthy flavors beautifully, making it a lovely match for rice-based meals and festive sadya spreads.

PREP

15m

COOK

20m

SERVES

1 KATORI

163 cal

SERVINGS

METHOD · 6 STEPS

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.
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.
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.
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.
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.
serve
Serve the kichadi at room temperature or slightly chilled.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Dry the okra completely before slicing; even a little moisture makes the kichadi turn slimy.
2
Cook the okra until the edges look lightly golden, not just soft, for the cleanest texture in the yogurt.
3
Let the sautéed okra cool slightly before mixing it into the yogurt so the curd stays smooth and doesn't split.
4
Grind the coconut paste thick rather than loose, so the kichadi stays creamy instead of watery.
5
Use slightly sour, thick yogurt for the classic Kerala-style tang and better body.
6
Add the tempering just before serving if you want the curry leaves and mustard to stay especially fragrant.
7
This keeps well chilled for several hours, but stir gently before serving because the yogurt can settle a little.