Monday, August 24, 2009

Vendakka/Okra Kitchadi

Kitchadi is a soothing yogurt based gravy that can be varied with vegetables like ladies finger or bitter guard and is almost like a sibling to the pachadi because of the similarity in the base. The frying of the vegetables intially gives a new crunch to this beauty.

Ingredients
Publish PostOkra/Vendakkai/Ladies finger(Cut in discs): 10-15
Curd/Yogurt: 1 cup
Grated Coconut: 1/2 cup
Green chilies: 2-3
Curry leaves: handful
Cumin seeds: 1/ teaspoon
Mustard seeds: 2 teaspoon(Keep 1 teaspoon aside for grinding)
Dried red chillies: 2-3
Oil

Heat oil in a pan. Splutter some mustard seeds, dried red chillies and curry leaves. Add the cut okra and fry until cooked and slightly crispy. Turn off the heat. Grind the grated coconut, green chillies and cumin seeds into paste. Now add mustard seeds to this and do a single run on the mixer. Fine grinding of mustard seeds can make it bitter. Add curd to this paste and mix well. While the fried okra is still lightly warm, add this ground curd mixture and stir well. Kitchadi is ready to go onto your leaves.

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