Vendakka Kichadi recipe | Ladies finger Kichadi sadya – Onam special recipes

Vendakka Kichadi, a delightful dish from Kerala, is a must-have in the traditional Onam Sadhya feast. This dish is a perfect blend of crispy fried ladies’ fingers (okra) and a creamy coconut-yogurt base, making it both refreshing and flavorful. The combination of the crunch from the okra and the tanginess from the curd creates a unique texture that is sure to please your taste buds.

Growing up, Onam was always a grand celebration in our home, and the Sadhya was the highlight. Among the array of dishes, Vendakka Kichadi was one of my favorites. The joy of preparing this dish lies in the simple yet flavorful ingredients that come together beautifully. Let’s dive into making this traditional recipe.

video recipe

Ingredients for making Vendakka kichadi

Instructions for making ladies finger/okra kichadi

1. Fry the Ladies’ Finger:
   • Heat coconut oil in a wide pan and add the sliced ladies’ fingers.
   • Sprinkle turmeric powder and salt, then fry on medium heat until the okra is roasted and crisp.
   • Stir occasionally to ensure even roasting and avoid burning.
   • Once done, transfer the fried okra to a plate and set aside.
2. Prepare the Coconut Paste:
   • In a mixer, add grated coconut, green chillies, mustard seeds, and cumin seeds.
   • Grind without water until smooth, then add curd and grind again to a fine paste.
3. Cook the Coconut Paste:
   • In the same pan, heat a little oil and add the prepared coconut paste.
   • Cook until the raw smell of the coconut paste disappears, then turn off the heat.
4. Combine with Curd:
   • To the cooked coconut paste, add the beaten curd and salt. Mix until well combined.
   • The residual heat in the pan is sufficient to blend the curd with the coconut paste.
5. Prepare the Tempering:
   • In a tadka pan, heat coconut oil and add mustard seeds, dried red chillies, and curry leaves. Let them crackle.
6. Assemble the Kichadi:
   • Add the fried ladies’ finger to the curd-coconut mixture and mix well. Reserve a few pieces of fried okra for garnishing.
   • Pour the tempering over the kichadi and mix gently.
   • Transfer to a serving bowl and top with the reserved fried ladies’ finger. Serve immediately.

Step pics of vendakka kichadi

Heat coconut oil in a pan

add thinly sliced ladies finger to the pan

add salt and turmeric powder and star frying it.

fry on a medium heat while stirring now and then

cook until crisp

take it out to a plate and keep it aside until use.

to grind, take coconut, mustard, cumin and green chillies

grind first without adding water.

add 2 tbsp curd and grind again to a fine paste.

coconut paste is ready.

in the same pan, add some more coconut oil

add the coconut paste.

cook until the raw smell of coconut paste leaves.

switch off and immediately add the beaten curd.

mix well until well combined.

add salt

mix well.

for the tempering, heat coconut oil in tadka pan and add mustard seeds

when it crackles add red chillies and curry leaves.

to the curd coconut mix, add the fried okra and mix well. reserve a few for garnishing.

mix well.

lastly add the tempering / tadka

mix again.

transfer it to the serving bowl.

top it with reserved ladies finger.

serve it immediately.

Expert Tips

• Ensure the ladies’ finger is sliced very thinly to achieve the perfect crispness.
• Use fresh curd for a tangier flavor and smoother texture. beat it thoroughly without lumps.
• Adjust the spice level by adding more or fewer green chillies according to your preference.
• Fry the ladies’ finger in batches if necessary to ensure even cooking and avoid overcrowding the pan.
• Add the fried ladies finger to the kichadi only at the last just before serving.