Vendakka Kichadi / Okra Fry in Coconut-Yogurt Gravy

Ingredients

Vendakka/Bhindi/Okra - 6-8 nos

Green chillies -3

Grated coconut-1/2 cup

Yogurt - 1/2 cup (beat it without adding water)

Mustard - 1 tsp

Red chillies

Curry leaves 

Salt

Cooking oil

Directions

1. Clean and remove the ends of okra and chop it in round shape with 1 cm thickness. Chop the green chillies in round.

2. Heat oil in a non stick pan and add the chopped green chillies and okra into it. Fry until okra turns brown in color, take care not to burn it.

3. Meanwhile grind the grated coconut with a tbsp of yogurt and  a little water into a fine paste. When it is ground to a fine paste ,add 1/2 tsp of  mustard to it and just blend it once to crush the mustard.

4. When the okra is fried well,remove excess oil from the pan.Add the ground coconut to the fried  okra ,mix well and heat. When the edges of the gravy starts bubbling , remove it from the stove top.

5. Pour this to the serving dish and allow to cool.When cooled add the yogurt  and mix well.

6. Heat oil in another pan and splutter mustard seeds, add red chillies and curry leaves. Pour this tempering to the gravy.

Serve with rice ..

Beetroot Kichadi /Beetroot in coconut-curd gravy

Ingredients 
Beetroot- 1 medium ,peeled and grated
Coconut grated - 1/2 cup 
Curd-1/2 cup 
Green chillies - 2-3 
Red chilli powder-1/2  tsp
Mustard
Red chillies
Oil
Salt 
Curry leaves 
Method
1. Grate the beetroot ,or cut it into very small pieces 
2. Cook it in a vessel with enough water .Add chilli powder and split green chillies
3. Grind the coconut to very fine paste .add 1/4 tsp mustard to this and crush it with final grinding
4. Add this coconut paste to the cooked beetroot and just heat enough to cook the coconut .Remove from heat and keep aside 
5. When the above mix is cooled , add well beaten (without adding water )thick curd to this and mix well.Adjust salt
6. Heat oil in another pan and splutter mustard seeds ,red chillies and curry leaves and add this to the kichadi .
Serve with rice