Vendakka Kichadi ~ Okra in Yogurt Sauce



After so many months, I took to participating in the Shh Cooking Challenge this month. I have been wanting to participate ever since they started the challenge of cooking from Indian states – only doing Goa, but somehow or the other, I was not able to give in my name. First of all, I was on the phase of watching my eating, and secondly, my family at times are dicey with their food, if not always. So I was worried – if I cook something different and they won’t eat it, then what is the point in it appearing on the blog? When the declaration came on the group that it would be Kerala on the spotlight following the aftermath of the disastrous floods, I jumped into it. After all, it’s my state, and there is so much for me to explore of its own food! I was paired with Priya Iyer. She is a Bangalore based blogger, who blogs at “The World Through My Eyes” and it is my first time with her. We had a very warm interaction.


After a few initial discussions, she finalized on yogurt and okra aka ladysfinger for me. I have been wanting to make kichadi for quite long time. What is the difference between pachadi and kichadi, you may ask. Both are side dishes that feature on the sadya for sure and always get used up interchangeably. The major difference is that in pachadi – like this one with beetroot, coconut is used along with yogurt, while in kichadi, it is only yogurt used. Since it uses only yogurt, it looks like a raita. The okra is sliced as thinly and small as possible, so that it cooks faster. Try to char it a bit, as I feel charred okra imparts some lovely flavors. I kept the yogurt thick, though most of the time, you will kichadis are little flowy, so you can add water and beat your yogurt to make it that way. The tempering just pushes it up some notches and makes it totally delicious. With hardly any spices used, the vegetable shines and lends its deliciousness to this side dish.


Before I end this post, I would love to give credit for the pictures to my cousin, who is an amazing photographer himself – his hands recently featured in the Chocolate Banoffee Pie! 😉 He usually takes a lot of portraits, and I wasn’t in a mood to click, so I gave him the plated dish and the towel and asked him to click it for me. I am sure you would all agree that it is beautifully captured! 🙂 Also do check out what Priya has cooked with the secret ingredients I have given her!




If you are wondering what is the state of affairs back home, my parents say that it is really hot now. The rivers are back to looking their bare self now and the water in the wells have miraculously dropped down. Just wondering where did all that water go… :O Now it just looks like nothing ever happened, but for those who got affected by the floods, it truly wasn’t a good experience…


4.80 from 5 votes

Vendakka Kichadi ~ Okra in Yogurt Sauce

Course Side
Cuisine Kerala
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 -4
Author Rafeeda


  • 400 gm okra
  • 1 tbsp coconut oil
  • 2 cup thick yogurt
  • Salt to taste
  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 2-3 dried red chillies
  • 1 sprig curry leaves


  • Wash the okra well and pat dry.
  • Slice into small roundrels and spread on a kitchen towel to remove any excess liquid.
  • Heat oil in a saucepan, add the chopped okra. Sprinkle with some salt and saute on low flame, uncovered, till wilted and well cooked. Allow to cool.
  • Whisk the yogurt and salt till well blended. Add the cooked okra and mix well. Add water, if mixture looks too thick.
  • Prepare tempering by heating oil till smoking hot. Splutter the mustard seeds. Briefly fry the curry leaves and dried chillies and immediately pour into the kichadi.
  • Keep closed for five minutes.
  • Mix well and serve as side for lunch.


I kept the kichadi to the consistency of raita. If you want it to be a little flowy, add water as required.


As mentioned, this post is off to the Shh Cooking Secretly Challenge managed by Mayuridi...


Join the Conversation

  1. Seems quite easy to prepare and very delicious too! Is thick yoghurt similar to fresh cheese?

    1. Rafeeda AR Author says:

      Yogurt is a byproduct of milk, like greek yogurt. Thanks a lot Angie…

  2. Nice accompaniment with the meals.

    1. Rafeeda AR Author says:

      Thanks Shobhaji…

  3. my favourite looks great!

    1. Rafeeda AR Author says:

      Thanks Veena!

  4. We Tam-Brahms make a lady finger curd pachadi that is very similar to this.
    The dish looks super inviting! Beautifully captured! 🙂

    1. Rafeeda AR Author says:

      That is so good to know… Thank you so much Priya… 🙂

  5. Vendakka is my favorite vegetable. Kichadi looks so very good. Order up 1 plate rice and happy:-)

    1. Rafeeda AR Author says:

      Thank you so much Tisa… 🙂

  6. What Tamil Nadu call as Pachadi, Keralites call Kichadi and I love both the varieties. Like you, Rafee, I love to keep the consistency of the yogurt thick. Somehow I find that this is a meal by itself on hot days. Also, your cousin has taken really good pics of both the recipes. I sincerely hope Kerala stays the way it was – lush, green and beautiful. Nature’s wrath and fury only teaches a lesson to mankind to use its resources with kindness – hope the tourists and people learn a lesson and treat the God’s Own Country with kindness.

    1. Rafeeda AR Author says:

      Thank you for your lovely comments dear… nature is truly battered in Kerala for sure, let’s hope for the best…

  7. 5 stars
    Looks like bhindi ka raita but the tempering is different. Will taste great just by itself too. Thanks

    1. Rafeeda AR Author says:

      Thank you so much Archanaji…

  8. my husband loves bhindi made this way…yumm

    1. Rafeeda AR Author says:

      Thanks a lot Priya…

  9. How delicious and inviting this vendakka kichadi looks, wish i get that bowl rite now to have. I dont mind finishing that tempting vendakka kichadi. Very irresistible sis.

    1. Rafeeda AR Author says:

      Thank you so much Priyakka…

  10. 5 stars
    Kichadi are always part of the menu when I am short of time. I would say they along with a bowl of rice and fish fry make a complete meal. Kuddos to the photographer. Lovely presentation!

    1. Rafeeda AR Author says:

      Thank you so much Anu…

  11. Something like bhindi raita. Looks yummy. Simple delicious and healthy. Pictures are really beautiful. Loved your write up. Superb share.

    1. Rafeeda AR Author says:

      Thank you so much Sujata…

  12. 4 stars
    I use to make okra in yogurt curry and your curry reminded me of that. Yummy and tasty.

    1. Rafeeda AR Author says:

      Thank you so much Renu…

  13. Very healthy and tasty dish. Though I am a tamilian, Me and husband loves all the sadhya recipes, this is one among them.

    1. Rafeeda AR Author says:

      Thank you so much Poornima…

  14. 5 stars
    Great clicks Rafeeda, your cousin deserves an applause. I would have never known the difference between pachadi and kichadi. I love lady finger and yogurt so this is one recipe that I’m definitely bookmarking to try out. Glad to have you back in the group.

    1. Rafeeda AR Author says:

      Thank you so much Mayuriji…

  15. thats a wonderful dish, Rafeeda and so glad you could join us this month. We make this dish too (and strangely call it Vendakka thayir (curd) pachadi)!! Lol !! guess small changes and nomenclature makes Indian food so versatile …

    1. Rafeeda AR Author says:

      Thank you so much Kalyani… I did read of that small variation too…

  16. I add the Okra at the last minute to this Kichadi so as to retain its crispness. I sometimes use leftover okra stir-fry to make a quick and easy version of this Kichadi (anything for a quick fix) and make a meal out of it. Kudos to your cousin for pitching in!

    1. Rafeeda AR Author says:

      Thank you so much for your tip, Aruna… will try next time…

  17. Back home, this was quite common. It is tasty and goes well with jowar roti too.

    1. Rafeeda AR Author says:

      Thank you so much Jayashree…

  18. Love the angle of the clicks, Rafeeda.
    coming to the Vendakka kichadi, yes i too have ditched the traditional method of deep frying it. Loved the thick version you have made.

    1. Rafeeda AR Author says:

      Aren’t we always looking at health friendly options? Thank you so much Seema…

  19. 5 stars
    The dish sounds somewhat like bhindi raita. What I liked most is that you have not deep fried the okra. Beautiful clicks make the dish all the more tempting !

    1. Rafeeda AR Author says:

      Thank you so much Poonam…

  20. Ah! I used to love the version of this kichadi (which we call pachadi in TamilNadu) and some how over the years forgot about it and never tried making it. Now you have woken up memories in my foodie heart, Rafeeda, and I must try making it soon. I like the idea of sautéing instead of deep frying the bhindi!

    1. Rafeeda AR Author says:

      It is good sometimes to brush up memories… Thank you so much Sujata…

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