Vendakka Kichadi – Kerala Okra Curd Curry

Kichadi is a sadya essential – crisp-fried vegetables folded into coconut-enriched curd. Tender ladies finger (vendakka, വെണ്ടക്ക) is one of the most loved versions.

Tips from the Ruchippura kitchen

• Choose tender okra and dry it well before cutting so it doesn’t turn slimy.
• Take the pan off the heat before adding the curd.
• Crushed raw mustard gives kichadi its signature bite.

Lakshmidevi Nair

Vendakka Kichadi (Kerala Okra Curd Curry)

Vendakka kichadi – fried tender okra folded into cool curd with ground coconut, green chilli and crushed mustard. A classic Kerala sadya side.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 people

Course: Side Dish

Cuisine: Kerala

Ingredients Method

Ingredients

  

• 10 tender ladies finger (okra) cut into small pieces
• 2 cups curd
• 1/2 cup coconut ground
• 1 tbsp green chilli chopped
• 2 dried red chillies optional
• 1/2 tsp mustard seeds plus a pinch to crush
• 6 curry leaves
• 2 tbsp oil
• salt to taste

Method

 

1. Heat the oil and add the mustard seeds.
2. When they crackle, add the okra, red and green chillies and stir well.
3. When the okra is light brown, take the pan off the heat.
4. Add the ground coconut, curd and salt and mix well.
5. Crush a pinch of mustard seeds, sprinkle over the top and mix.