Lady Finger Kichadi

A flavorful South Indian yogurt-based dish made with crispy fried ladyfingers (okra), coconut, and mild spices — perfect as a side for rice or chapati.

Ingredients

1. 3½ cups ladyfinger (okra), sliced into small rounds
2. 2 cups thick curd (yogurt)
3. ½ cup grated coconut
4. 3 dry red chilies
5. 1 tsp mustard seeds
6. 2 sprigs curry leaves
7. 2 tsp oil
8. Salt to taste
9. 2 green chilies

Instructions

1. Prepare the Ladyfinger

   • Wash and cut the ladyfingers into small round pieces.
   • Heat oil in a deep pan and fry the ladyfingers until crisp.
   • Remove and keep aside to cool.

2. Make the Coconut Paste

   • In a mortar and pestle or blender, grind grated coconut, green chilies, and mustard into a thick paste.
   • Set aside for later use.

3. Prepare the Curd Base

   • In a pan, heat oil and add mustard seeds.
   • When they splutter, add dry red chilies and curry leaves.
   • Lower the flame and mix in the curd and ground coconut paste.
   • Simmer for a few minutes, stirring continuously to avoid curdling.

4. Combine and Finish

   • Add the fried ladyfingers and salt to the mixture.
   • Stir gently and let it come to a gentle boil.
   • Remove from heat immediately.

5. Serve

   • Serve warm or at room temperature with steamed rice.
   • Note: You can also use bitter gourd (pavakkai) instead of ladyfinger for a variation.