Mmmmm…. Okra is my all time favorite veggie. Whenever we go out for grocery shopping, I always pick Okra as the first thing in my shopping bag. So today I decided to make Vendakka (Okra / Lady’s Finger) Kichadi / Bhindi Raita.
Vendakka (Okra / Lady’s Finger) Kichadi / Bhindi Raita is a very popular dish in Kerala and Tamil Nadu and is served along with cooked rice as a side dish in a South Indian wedding meal or Sadya or Vishu or any other special occasion veggie meals. Kichadi is very similar to the North Indian raita and is made with Yogurt (Curd), Coconut, and seasoned with Curry leaves, Red Chili, and Mustard. Even though we use just a few ingredients in this recipe, it turns out yummy. You can also check my other Onam recipes.
If you try this recipe out, please hashtag your photos with #MozisMenu on Instagram and tag me with @MozisMenu. I love seeing your takes on my recipes!
I have a bite-sized video to show you how to make this recipe.
Ingredients
- Okra / Vendakka / Lady’s Finger – 15, sliced
- Green Chilli – 4, chopped
- Salt – to taste
- Coconut oil – 2 tbsp
- Yogurt / Curd – ¾ cup
Coconut paste:-
- Coconut – ½ cup
- Mustard seeds – ½ tsp
- Cumin – ½ tsp
- Yogurt / Curd – ¼ cup
To temper:-
- Coconut oil – 1 tsp
- Mustard seeds- ½ tsp
- Red chilly – 3
- Curry leaves – 1 sprig
Instructions
- Slice the Okra into equally sized pieces (don’t slice it too thin). Heat 2 tbsp of coconut oil.
- Add the sliced Okra and sauté it.
- Once it starts to turn crispy and golden brown, add green chili and sprinkle salt as needed.
- Fry it till all the Okra becomes crispier and browner (make sure not to burn it though). Transfer it to a bowl.
- In a blender, add Coconut, Mustard seeds, Cumin seeds, Yogurt.
- Grind it into a paste and transfer it to a bowl.
- Take ¾ cup Yogurt and blend it slightly (don’t blend it too much as it will turn watery).
- Add it to the coconut paste and mix it well.
- Add the fried Okra (keep a little aside for final decoration while serving) and mix it again.
- Heat oil in a pan (or use the same oil which we fried the Okra).
- Add the items given under ‘To temper’ and allow it to splutter.
- Pour this over the Kichadi and mix it lightly (don’t over do it).
- Sprinkle the fried Okra (which we kept aside for the final decoration) and close it with a lid to retain the aroma and flavor of the dish.
Vendakka (Okra / Lady’s Finger) Kichadi / Bhindi Raita is now ready to serve along with cooked rice as a side dish!
Notes
- Don’t chop the okra too thin as it will end up burnt while frying.
- Use coconut oil to get an authentic taste.
- Before adding yogurt/curd, you must beat or blend the yogurt to avoid lumps.
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