Vendakka Pachadi / Okra curry
Vendakka kichadi is okra curry with yogurt and coconut base. Crispy okra against the creamy mildly spiced curry is very delicious.
Servings 4
Calories 141kcal
Ingredients
Seasoning :
- 1 tsp Mustard seeds
- 1-2 Whole red chili
- few sprigs Curry leaves
- Salt to taste
- 2-3 Tsp Coconut oil
Optional ingredient
- a pinch Sugar to balance the bitter flavors
Instructions
- Wash and cut the okra quickly and pat dry on a dry towel thoroughly until all the moisture is gone. Cut each into very medium sized slices as seen in pic for even cooking and crispy texture.
- Heat coconut oil and fry the okra till crisp and slightly brown. Add salt and keep aside. OR you may bake or air fry the okra slices.
- Grind the coconut first , then add cumin and turmeric powder, little salt adding yogurt to a coarse mixture adding 1/2 glass water(optional).Add green chili towards last so its not ground to paste.
- Heat the mixture on low flame when one bubble appears immediately remove from flame to stop further boiling.
- In another small pan heat coconut oil -2 -3 tsps add mustard when it crackles add whole red chili, curry leaves when it becomes crisp pour it onto the curry.
- When the okra pieces and the curry is slightly cool mix both together and add a very small pinch of sugar to balance the taste.Serve it along with rice and other curries, thoran etc..
Notes
- Add okra to curry when both have cooled down or the curry will taste slightly more bitter.
- You may make the curry very thick for sadhya and little bit watery to pour on top of rice on other days.
- Okra can quickly turn slimy mush if it is stirred too much.