Vendakka kichadi


A cooling, neutralising side dish that sits quietly on your table, the okra kichadi steals all admiration when had alongside the spicier curries.


250gm okra

400gm curd

Oil, to deep fry

To grind

¼ tsp mustard seeds

¼ tsp fenugreek seeds

¼ tsp cumin seeds

To garnish

½ tsp mustard seeds

¼ tsp fenugreek seeds

2 red chillies

5-6 sliced shallots

3-4 garlic pods, chopped fine

A small piece of ginger, minced


Chop the okra into medium thin slices

Deep fry in oil

Keep the curd ready in a bowl

Grind together the listed ingredients and mix with the curd

Drain the okra off the oil and put them in the curd

Prepare a seasoning of the given ingredients in that order

Add it to the curd-okra mixture

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