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Main Course

Lady`s Finger Kichadi

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

10 - Lady`s finger Vendakka
1/4 Of Coconut — grated
1 cup Curd
Green chillies, to taste
2 nos Red chillies broken into two pieces (Kollamulaku)
Mustard seeds, to taste
Curry leaves A, a few
Salt, to taste

Preparation

Step 1
Cut lady`s finger into medium size pieces.
Step 2
Fry it along with green chillies in oil, till it becomes brown.
Step 3
Grind together coconut, green chillies, mustard and a little water.
Step 4
Mix together the ground mixture, curd and salt.
Step 5
Heat the above mix on a low flame for 1/2 minute.
Step 6
Add the fried lady`s finger into the heated mix.
Step 7
Warm the oil in a pan or a kadai.
Step 8
Add mustard seeds and when they crackle, add red chillies and curry leaves and cook for a while.
Step 9
Pour this seasoning into the above curry.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Lady`s Finger Kichadi

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

10 - Lady`s finger Vendakka
1/4 Of Coconut — grated
1 cup Curd
Green chillies, to taste
2 nos Red chillies broken into two pieces (Kollamulaku)
Mustard seeds, to taste
Curry leaves A, a few
Salt, to taste

Preparation

Step 1
Cut lady`s finger into medium size pieces.
Step 2
Fry it along with green chillies in oil, till it becomes brown.
Step 3
Grind together coconut, green chillies, mustard and a little water.
Step 4
Mix together the ground mixture, curd and salt.
Step 5
Heat the above mix on a low flame for 1/2 minute.
Step 6
Add the fried lady`s finger into the heated mix.
Step 7
Warm the oil in a pan or a kadai.
Step 8
Add mustard seeds and when they crackle, add red chillies and curry leaves and cook for a while.
Step 9
Pour this seasoning into the above curry.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.