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Main Course

Vendakka Kichadi Easy

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 3 servings

250 g Lady`s finger — cut into small roundels, vendakka
Coconut A handful — grated
6 nos Green chillies finely chop 4 chillies
1/2 tsp Cumin seeds (Jeerakam)
1/2 tsp Mustard seeds
11/2 cup Curd
3 tbsp Coconut oil
1 tsp Mustard seeds
Curry leaves A, a few
1 - Dry red chillies broken into two (Kollamulaku)

Preparation

Step 1
Grind together coconut, 2 green chillies and cumin seeds into a fine paste.
Step 2
Add crushed mustard seeds into the above coconut paste.
Step 3
Make sure you don`t crush the mustard seeds too much as it would make the dish taste bitter.
Step 4
Beat the curd well.
Step 5
Mix together the beaten curd, ground paste and salt.
Step 6
Set a pan over medium heat and pour in the oil or a kadai.
Step 7
Let the mustard seeds crackle and cook red chillies and curry leaves.
Step 8
Add the remaining chopped green chillies and lady`s finger.
Step 9
Fry them till they goes golden brown.
Step 10
Add the curd mixture and heat it through.
Step 11
Take it off the heat.
Step 12
Goes well with rice.

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

Vendakka Kichadi Easy

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 3 servings

250 g Lady`s finger — cut into small roundels, vendakka
Coconut A handful — grated
6 nos Green chillies finely chop 4 chillies
1/2 tsp Cumin seeds (Jeerakam)
1/2 tsp Mustard seeds
11/2 cup Curd
3 tbsp Coconut oil
1 tsp Mustard seeds
Curry leaves A, a few
1 - Dry red chillies broken into two (Kollamulaku)

Preparation

Step 1
Grind together coconut, 2 green chillies and cumin seeds into a fine paste.
Step 2
Add crushed mustard seeds into the above coconut paste.
Step 3
Make sure you don`t crush the mustard seeds too much as it would make the dish taste bitter.
Step 4
Beat the curd well.
Step 5
Mix together the beaten curd, ground paste and salt.
Step 6
Set a pan over medium heat and pour in the oil or a kadai.
Step 7
Let the mustard seeds crackle and cook red chillies and curry leaves.
Step 8
Add the remaining chopped green chillies and lady`s finger.
Step 9
Fry them till they goes golden brown.
Step 10
Add the curd mixture and heat it through.
Step 11
Take it off the heat.
Step 12
Goes well with rice.

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.