Vendakka Khichdi is a delicious and common side-dish from Kerala. It is crispy fried okra in yoghurt flavoured with a green chilli-cumin-coconut sauce. It is often included as a part of Onam or Vishu Sadya. Otherwise, it is often served with Sambar and beautiful Indian pickles.

The okra is sliced and fried and then mixed into a yoghurt base flavoured with mustard seeds, cumin, green chill and coconut. It is one delicious dish, served warm.

This dish, which is a Khichdi, should not be confused with Kitchari – the Indian dish of rice and lentils. Khichdi is a Kerala yoghurt-based style of dish, similar to a Pachadi or a Raita.

Similar recipes include Avial, Tomato Pachadi, Sri Lankan Okra Curry with Coconut Milk, Bhindi Raita, and Okra in a Spicy Yoghurt Sauce (you can use okra in place of pineapple).

Or browse all of our Okra dishes here, and all of our Indian recipes too. And explore our Mid Winter series of recipes.

Vendakka Khichdi | Okra in a Coconut Yoghurt Sauce | Ladyfinger Pachadi

ingredients

20 – 25 medium sized okra

1 Tblspn coconut oil or ghee

0.25 cup freshly grated coconut or use frozen coconut

2 green chillies, or to taste

1 tspn cumin seeds

1.5 cups Indian or Greek yoghurt

salt, to taste

tadka

1 tspn mustard seeds

1 Indian dried red chilli, broken into two pieces

2 Tblspn ghee or coconut oil

12-15 fresh curry leaves

method

Rinse the okra and dry each one. Trim the top and tail, and cut into 0.25 – 0.5 cm slices crosswise.

Heat 1 Tblspn or so of ghee or coconut oil in a kadhai or heavy pan. Add chopped okra and cook on medium-high until the okra is crisp and slightly coloured.

While the okra is cooking, grind the green chillies, cumin seeds and coconut to a smooth paste, adding a little water if necessary. Add the paste to the yoghurt and beat it well. Add the salt and mix well. Set aside.

When the okra is cooked, remove to a bowl and leave, uncovered, until needed.

Make the tadka by heating the ghee or coconut oil in a small pan, and add the mustard seeds. As they pop, add the red chilli pieces, and then the curry leaves. Turn the heat to very low.

When the pan has cooled a little, add the yoghurt and stir it until it warms through. Add the okra and stir lightly. Allow to sit for 5 minutes for the flavours to blend.

Serve warm or at room temperature.

recipe notes and alternatives

Serve with rice and accompany with sambar if desired.

The coconut can be left out.

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