Happy's Cook

Friday, September 05, 2014

Vendakka Kichadi Recipe| Okra Kichadi| Onam Sadya Special

This year when I was searching for Pachadi/Kichadi recipe, this Okra pachadi caught my attention. Already I have posted beetroot pachadi here and cucumber pachadi here. This is the first time I am trying this kichadi, it tastes awesome when served immediately. I have explained both the traditional and baking method. Let's go to the detailed preparation steps:

Ladies finger/Okra - 1/4 kg 
Green chilli - 4 
Oil - 1 tblsp 
Salt - as required
Curd - 1/2 cup  
To Temper: 
Oil - as required 
Mustard - 1/2 tsp 
Curry leaves - few 
Dry Red Chilli - 1
Method1: (Shallow Frying or Deep Frying the Okra)
1. Wash & slice the ladies finger evenly into small pieces. Chop the green chillies as well. Sprinkle a little salt on the chopped okra and leave it for 5 minutes.
2. In a non-stick pan, heat 1 tblsp of coconut oil and shallow fry the chopped green chilli and Okra. Fry it in very low flame for 10 to 15 mins or until the Okra is crisp. You can also deep fry the okra. Then remove it and drain the excess oil on tissue paper. Temper with the items under 'To Temper'.
3. Beat/whisk the curd with a little salt. Then add the fried okra. Mix it all together and pour the tempering. Adjust the salt. 

Method2:(Baking the Okra)
1. Slice the ladies finger evenly into small pieces. Sprinkle the salt and add a teaspoon of oil and mix well. Line the baking tray with aluminium foil and spread the ladies finger on the aluminium foil. I followed the baking method. (You can even fry the okra's instead of baking).
2. Preheat the oven to 180 degree celsius for 10 mins. Then bake the ladies finger for about 12 to 15 mins. Open the oven and add the chopped chillies to it. Grill(broil) it for another 2 or 3 mins. Make sure not to burn the okra. Allow it to cool completely and add the curd to it. Mix well and if it is thick add little water. Adjust the salt at this stage. In a pan, add some oil and allow the mustard, curry leaves and dry red chillies to crackle. Then add this mixture to the pachadi.
Serve it immediately. I served it with sambar, beetroot thoran and steamed rice.

Points to remember:
  • If you are not baking or shallow frying, then heat enough oil and fry the okra's till it is golden brown. Spread it on a tissue paper and remove the excess oil. Then add the curd and temper.
  • Baking consumes less oil and healthy too.
  • The fried okra turns soggy after observing the curd. If you don't prefer this, add the tempering to whisked curd and keep it ready. Add the fried Okra's 10 minutes before you serve to preserve the crunchiness.
Warm Regards,
Happy's Cook - Divya


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