Vendakkya Kichadi | Meenakshi S

Vendakkya Kichadi

Method:

1. In a skillet, heat ½ tablespoon coconut or vegetable oil and pan-fry the ladies’ finger pieces until they are crisp and browned around the edges. Remove from the heat and set aside.
2. Whisk the yogurt and salt together in a clay pot or stovetop pot and set aside.
3. In a blender, grind the grated coconut, cumin seeds and green chillies to a thick puree, then mix it with the yogurt.
4. Simmer over low heat for a minute or two. The yogurt should not split. Remove from the heat, transfer to a serving dish and stir in the crisp, browned ladies’ finger.
5. Heat 1 tablespoon coconut or vegetable oil in a tadka pan and add the mustard seeds. When they start popping, add the dried red chilli and curry leaves. Switch off the flame and pour the tadka over the curry.
6. Cover and set aside for ten minutes to allow the flavours to blend, then serve.

Meenakshi Srikandath is a media and communications professional whose work spans newsrooms, advertising, e-commerce, and lifestyle publications. Over the years, she has written everything from breaking news headlines and branded content to product copy and culinary features. She is also a voice over artist, avid cookbook collector, and deeply interested in the intersection of food, culture, and storytelling.

“The views, historical interpretations, and opinions expressed in this article are solely those of the author and do not necessarily reflect the official position or stance of Bruite Magazine.”

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