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Vendakka kichadi, fried okra in yogurt and coconut

Vendakka kichadi, fried okra in yogurt and coconut

Sauces

A Kerala-style kichadi: fried chickpeas mixed with a yogurt-based sauce made from coconut and green chili paste, seasoned with mustard.

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Recipe from Santhoshj, adapted by Recette de cuisine · · updated on

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Kichadi can be prepared in many different ways; in the southern part of Kerala, it is typically made with cucumber or okra. The fried okra is only added at the very end, as adding it too early can cause it to turn brown.

Ingredients and directions

  • Prep time10 min
  • Cook time10 min
  • Total20 min
  • DifficultyEasy
  • Cooking methodstove
  • Vegetarian

Ingredients

4 people
  • $0.60
  • $0.03
  • $0.03
  • $0.13

Directions

  1. Slice the aubergines into small rounds and fry them in the oil.
  2. Finely mix the coconut with the green chili peppers, then combine with the yogurt and salt. ≈ 4 min
  3. Sprinkle the mustard seeds in a small amount of oil and then pour over the yogurt. ≈ 3 min
  4. Add the fried gombos and mix only when serving. ≈ 4 min

Equipment

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Before you start

Ingredients

  • 5 gombos
  • 80 g of shredded coconut (1 cup)
  • 500 g of yogurt (2 cups)
  • 4 green chili peppers
  • salt
  • 1 teaspoon of mustard seeds
  • 2 tablespoons of oil

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