Vendaka Kichadi

Kerala style Vendaka Kichadi is a traditional dish from the South Indian state of Kerala. It’s a flavorful and tangy preparation made with vendakka, which is the Malayalam name for lady’s finger or okra, combined with yogurt (curd) and coconut.

The dish typically involves frying thinly sliced lady’s fingers until they’re crisp, then mixing them with a blend of yogurt, coconut, and spices. It’s usually served as a side dish or accompaniment to main meals, especially with rice. The tanginess of the yogurt, combined with the subtle sweetness of coconut and the crunchiness of fried lady’s fingers, creates a delightful flavor profile that’s characteristic of Kerala cuisine.

Kerala style Vendaka Kichadi is often seasoned with mustard seeds, curry leaves, and dry red chilies, which add a depth of flavor and aroma to the dish. It’s a popular choice in Kerala households and is enjoyed for its unique taste and texture.

Ingredients:

• 12-15 Ladies Finger/Vendakka
• 2 cups Curd/ Thick Yogurt
• Salt, to taste
• 1 Green Chillie
• Oil, for frying

For Grinding Coconut:

• 1/4 cup Grated Coconut
• 1 green chilly
• 1/4 tsp Mustard Seeds

For Seasoning:

• 1/2 tsp Mustard Seeds
• 2 Dry Red Chillies
• 1 string Curry Leaves

Method:

1. Begin by thoroughly washing each ladyfinger and patting dry with a kitchen towel.
2. Cut the ladyfingers into thin to medium slices. Sprinkle a small amount of salt over them.
3. Heat oil in a pan over medium heat and fry the ladyfinger slices along with one slit of green chili until they turn crisp. Ensure they don’t burn. Once done, remove it from the oil and drain the excess oil using a strainer.
4. Prepare a fine paste by grinding coconut, one green chili, and 1/4 tsp mustard seeds with enough curd.
5. In a separate bowl, whisk the remaining curd until smooth and no lumps. Then, add the coconut paste to the whisked curd and mix thoroughly—season with salt to taste.
6. In another pan, heat oil and splutter mustard seeds. Add dry red chilies and curry leaves and fry until aromatic.
7. Pour this seasoning over the curd mixture and mix well. Taste and adjust salt if necessary.
8. Just before serving, add the fried ladyfinger slices to the mixture to retain their crispiness.

Note: If the curd tastes too sour, you can balance it by adding a small amount of sugar. Adjust according to your preference. This serves about 4 people.