Vendakkai Kichadi is a healthy yummy side dish made by sautéing vendakkai with grind coconut & blending it with curd. Vendakkai Kichadi is relished with rice meal and is part of Onam Sadhya. Vendakkai Kichadi Recipe is described in this post with step by step pictures. 
Vendakkai Kichadi is one of the staple sidedish in Kerala during any grand occassions like onam ,vishu etc.Vendakka kichadi or Okra kichadi is a popular raita made with coconut base and it is one of the popular side dishes in Onam sadya.
Kichadi is a dish made in Kerala more like our raita but with coconut, that what I heard from my friend. As onam is nearing though to post some dishes which I had missed out in the past years.More onam sadya recipes here.
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📖 Recipe Card
Vendakkai Kichadi
Ingredients
- 10 nos bhindi / vendakkai
- salt to taste
- 1 cup curd
- 1 tablespoon coconut oil
To grind to a coarse paste:
- 2 tablespoon grated coconut
- 1/4 teaspoon jeera 1
- 1 no green chilli
To temper:
- 1 teaspoon coconut oil
- 1/2 teaspoon mustard seeds
- 2 nos red chillies (small sized)
- a small sprig of curry leaves
Instructions
- Beat curd with a whisk and Set aside.
- Grind coconut, jeera and green chillies along with little water to a coarse paste. Set aside.
- Rinse bhindi well to remove the dirt on the outer skin if any. Wipe off with a tissue paper to remove moisture. Trim both the edges.
- Slice them thin as thin as possible. I used a knife, if you have a slicer you can use it too.
- Saute with little oil, keep cooking in low flame. Saute till it becomes slightly crisp, browned here and there, it will be non sticky. It will take at least 10-15mins in low flame, keep turning over for even roasting.
- Add coconut paste saute for 2mins until raw smell leaves. Switch off. Leave it aside to cool.
- Add required salt, add whisked curd.
- Temper the items listed under 'to temper' table and add it to the kichadi. Mix well and serve Vendakkai Kichadi for lunch meal.
Notes
- Make sure to cool down the bhindi coconut mixture before adding curd.
Vendakkai Kichadi Recipe Step by Step
- Beat curd with a whisk and Set aside.
- Grind coconut, jeera and green chillies along with little water to a coarse paste.Set aside.
- Rinse bhindi well to remove the dirt on the outer skin if any.Wipe off with a tissue paper to remove moisture. Trim both the edges.
- Slice them thin as thin as possible.I used a knife, if you have a slicer you can use it too.
- Saute with little oil, keep cooking in low flame.Saute till it becomes slightly crisp, browned here and there, it will be nonsticky. It will take atleast 10-15mins in low flame, keep turning over for even roasting.
- Add coconut paste saute for 2mins until raw smell leaves.Switch off.Leave it aside to cool.
- Add required salt, add whisked curd.
- Temper the items listed under ‘to temper’ table and add it to the kichadi.Mix well and serve.
Serve with rice and any curry of your choice.
Enjoy with rice.
Expert Tips
- Make sure to cool down the bhindi coconut mixture before adding curd.
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