Vendakka Kichadi is a Kerala-style side dish made with ladies' finger (vendakka, okra, bhindi), coconut, and yogurt. It is creamy, slightly spiced, and served as part of Onam/Vishu Sadhya, or traditional Kerala meals.
The crispy okra blends with yogurt and coconut into a homely, comforting scoop. It pairs well with rice, curry, and other sides on the leaf or plate.
This dish is simple, wholesome, and made from pantry staples.You can make it at home in just a few steps. Scroll down for ingredients, recipe, tips, swaps, storage, and serving ideas.
Jump to:
- What is Vendakka Kichadi?
- Why You'll Love This Recipe?
- Recipe Ingredients
- Variations to Try
- How To Make Vendakka Kichadi? (Step-by-Step Guide)
- Tips And Tricks
- Serving Suggestions
- Storage Instructions
- Frequently Asked Questions (FAQ)
- More Kerala Onam/Vishu Sadhya Recipes to Try
- Vendakka Kichadi (Kerala Style Ladies Finger with Spiced Yogurt)
What is Vendakka Kichadi?
Vendakka Kichadi is a Kerala side dish made with shallow-fried okra, ground coconut, yogurt, mustard seeds, green chilli, and cumin. It is served during Onam,/Vishu, or traditional Kerala meals. A final tempering of mustard seeds, curry leaves, and shallots sautéed in coconut oil is added on top.
The dish usually has a pale white base from yogurt and coconut. Some people add a pinch of turmeric, giving it a soft yellow tint. You’ll see green okra slices settled into the creamy curry, with curry leaves, mustard seeds, and dried red chillies scattered over it.
It tastes mildly tangy from the yogurt, with natural sweetness from the coconut. The heat is gentle, coming from green chilli. The okra softens as it sits in the mix, bringing a mellow, slightly roasted flavor that ties it all together.
The aroma opens with mustard seeds and curry leaves roasted in coconut oil. Then comes the soft scent of okra and the fresh notes of yogurt and coconut.
In Tamil Nadu and Karnataka, similar yogurt-based dishes are served during festivals. But in Kerala, this style is known as kichadi. People often confuse it with pachadi, but the two are different.
Pachadi is slightly sweet and made with fruits like pineapple, mango, or even a mix of pineapple and grapes. Kichadi is more tangy, made with vegetables like okra, beetroot, or cucumber. Both follow the same coconut-yogurt base and are finished with a simple tempering in coconut oil.
Why You'll Love This Recipe?
This kichadi is loved mainly for its perfect balance in flavour and texture. The yogurt cools, the okra softens, the slight sweetness from coconut gives it body, gentle spice from chilli, and everything is tied together by the tempering.
It also balances the other Kerala Sadhya spreads on the leaf or plate with that creamy, cooling note. It’s easy, quick, and made with everyday ingredients. Light, healthy, and loved by all, from elders to kids.
If you’re planning a full sadya spread, explore God’s Own Feast – Kerala Sadhya Guide for more side dishes to pair with this kichadi.
Recipe Ingredients
1. Vendakka (ladies finger, okra, bhindi)
Wash and pat dry the okra well. Cut off both ends and slice into thin rounds. If the okra is thick, split it lengthwise before slicing. Shallow frying helps reduce the sliminess and gives a soft, light bite.
2. Other ingredients
You’ll also need turmeric powder, green chilli, sugar, yogurt, grated coconut, mustard seeds, cumin seeds, shallots, dried red chilli, and curry leaves. These are all pantry staples used in most Kerala kitchens.
If you’re looking for another Kerala sadhya or meal side dish, check out our must-have Avial (Kerala Style Mixed Vegetable Curry with Spiced Coconut).
Variations to Try
1. Vegetable options
Try the same kichadi with beetroot, cucumber (Vellarikka Kichadi), or bitter gourd (Pavakka Kichadi). The method stays the same. Only the vegetable changes.
2. Make it spicier
Add more green chillies if you prefer more heat. Adjust to your taste, but keep the flavour mild and fresh.
3. Bake it
You can bake the okra instead of shallow frying. It gives a light roasted finish and cuts down on oil.
4. Frying twist
While frying, sprinkle turmeric, chilli powder, and salt. It adds flavour and gives a slight golden colour.
For another mild, coconut-based sadya side dish that balances sadya plates, try our Mathanga Erissery.
How To Make Vendakka Kichadi? (Step-by-Step Guide)
STEP 1: Heat 2 tablespoon oil in a pan. Add sliced lady’s finger into the pan. Make sure that the okra is not overcrowded in the pan. Sprinkle salt. Fry on medium-high flame until okra is slightly brown at the edges. Add extra oil if needed. Stir it continuously. Once fried, transfer it to a bowl.
STEP 2: Grind coconut, green chilli, mustard seeds, jeera with some water into a smooth paste. If you are using frozen or refrigerated coconut (and not freshly grated one), grind with lukewarm water to get the fine paste.
STEP 3: Add curd at the end and just pulse it in the mixer. Add sufficient salt.
STEP 4: Heat a pan, add the grinded mixture and heat it. Don't allow it to boil. It should be just heated. Add fried lady’s finger and mix it.
STEP 6: For seasoning - Splutter mustard seeds. When they crackle, add dried red chilli and curry leaves.
For your next sadya side dish, try a simple thoran like our Cabbage Thoran or Beans Thoran. Both pair well with rice and pachadi.
Tips And Tricks
1. Dry the okra well
Okra is naturally slimy. If it’s not dried properly before frying, it becomes harder to handle and cook evenly.
2. Don’t overgrind the coconut
Keep the coconut slightly grainy. It gives better flavour and texture.
3. Adjust consistency
If you like the ladies' finger kichadi slightly thick, use less water while grinding. For a looser version, add a little water to the coconut paste.
4. Let things cool
Always let the fried okra cool before mixing. Also, allow the tempering to rest for a minute before pouring it in. Adding too much heat can cause the yogurt to split or alter its texture.
This kichadi complements other Kerala sadya favourites like Achinga Payar Mezhukkupuratti (Long Beans Stir Fry) or Beans Mezhukkupuratti for a wholesome, balanced meal.
Serving Suggestions
Okra kichadi is usually served as part of a Kerala meal with steamed rice, Kerala Style Sambar, and other familiar sides.
It’s not limited to Onam or Vishu. You’ll also see it in wedding feasts, festive lunches, and everyday meals when something mild and refreshing is needed on the side.
In a sadya, it sits alongside avial, thoran, mezhukkupuratti, olan, kalan, pachadi, erissery, puli inji, pappadam, and achar. That creamy spoon of kichadi adds colour, coolness, and a gentle break from all the spice.
And at the end of every sadya, a sweet like Palada Payasam is simply unavoidable.
Storage Instructions
Vendakka Kichadi stays fresh for 2 to 3 days when stored in a clean, dry, airtight container in the fridge. Let it cool fully before refrigerating to avoid moisture buildup.
After refrigeration, you can serve the kichadi slightly chilled, at room temperature, or slightly warm. All three taste good and pair well with hot rice. Do not overheat, as the yogurt may split.
Freezing is not recommended. The texture of the yogurt can turn grainy, and the okra may lose its softness once thawed.
Frequently Asked Questions (FAQ)
Dry the okra fully before cutting. Slice only after patting it dry with a clean towel. Fry the pieces until they turn lightly crisp. You can shallow fry or even bake.
Fresh okra is best for taste and texture. If using frozen, thaw it completely and pat dry. The texture may be softer, so reduce cooking time slightly.
More Kerala Onam/Vishu Sadhya Recipes to Try
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Vendakka Kichadi (Kerala Style Ladies Finger with Spiced Yogurt)
Ingredients
- 2 cups Lady's finger (sliced or 8 medium sized okra)
- salt
Grind
- ½ cup grated coconut
- 4 number green chilli
- 1 pinch mustard seed
- ¼ teaspoon jeera
- ¾ cup curd
- salt
Seasoning
- 1 teaspoon mustard seed
- 3 number Dried Red Chilly
- 1 Sprig curry leaves
Instructions
- Heat 2 tbsps oil in a pan. Add sliced lady’s finger into the pan. Make sure that okra is not overcrowded in the pan. Sprinkle salt. Fry on medium high flame until okra is slightly brown at the edges. Add extra oil if needed. Stir it continuously. Once fried, transfer it to a bowl.
- Grind coconut, green chilli, mustard seeds, jeera with some water into a smooth paste. If you are using frozen or refrigerated coconut (and not freshly grated one), grind with lukewarm water to get the fine paste.
- Add curd at the end and just pulse it in the mixer. Add sufficient salt.
- Heat a pan, add the grinded mixture and heat it. Don't allow it to boil. It should be just heated. Add fried lady’s finger and mix it.
- For seasoning - Splutter mustard seeds. When they crackle, add dried red chilli and curry leaves.
Notes
- 1. Dry the okra well
Okra is naturally slimy. If it’s not dried properly before frying, it becomes harder to handle and cook evenly. 2. Don’t overgrind the coconut
Keep the coconut slightly grainy. It gives better flavour and texture. 3. Adjust consistency
If you like the ladies' finger kichadi slightly thick, use less water while grinding. For a looser version, add a little water to the coconut paste. 4. Let things cool
Always let the fried okra cool before mixing. Also, allow the tempering to rest for a minute before pouring it in. Adding too much heat can cause the yogurt to split or alter its texture.
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