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 ..

Kurukku Kalan / Katti Kalan

Version 1: 

Ingredients

Yogurt- 1 Cup well beaten ,without adding water 

Raw plantain- 1/2 peeled and cut into medium sized pieces

Grated coconut- 1/2 cup

Turmeric powder- 1/4 tsp

Pepper powder- 1/4 tsp

Ghee- 1/2 tsp

Cumin seeds- 1/4 tsp

Green chillies- 2-3

Fenugreek powder- a pinch

Curry leaves

Mustard seeds

Oil

Salt

Red chillies

Method

1. Cook the plantain pieces in a thick bottomed vessel with enough water, turmeric powder and pepper powder.

2. Meanwhile ,grind the coconut with green chillies,and cumin to a fine paste using a little water.

3. When it is done,and water is dried ,add ghee and mix well .Mash the pieces a little bit using a spoon

4. Reduce heat and add the yogurt and stir continuously.Throw in some curry leaves

5. When the liquid from Yogurt evaporates completely,add the coconut paste and mix well.Cook for few more minutes. Adjust salt .Add a pinch of Fenugreek powder.(Or you can use whole fenugreek while tempering)

6.Heat oil in another pan ,splutter mustard seeds,(and fenugreek whole) add curry leaves and red chillies.Pour it over the curry and serve with rice.

Note : It has a good shelf life.Cool and store it in air-tight container.

Recipe courtesy : Pazham pappadam payasam

Version 2 :

If you do not have plantain/yam at home,you can make it without any of them

1. Boil 1/4-1/2 cup water in a thick bottomed vessel with green chillies and turmeric powder.

2. Reduce heat and add the beaten yogurt and stir continuously until all the water evaporates.Throw in some curry leaves 

3. Add the ground coconut mix and fenugreek powder.Adjust salt. Cook for few minutes

4. Do tempering.Serve with rice

Moru Curry/Moru kaachiyathu

Ingredients
Curd/Dahi - 1 Cup
Shallot -2/3 Chopped round
Garlic -2 cloves, and chopped lengthwise
Ginger -One small piece, crush it or make very small pieces
Green chilly -2, cut lengthwise/breadth wise
Red chilly -2
Curry leaves -4-5 leaves
Turmeric powder - 1/4 of tsp
Fenugreek Powder -1/4 of tsp
Mustard
Cooking Oil
Salt
Method
1. Beat the curd with salt and 1-2 tbsp water in a mixie/blender for a few seconds .Keep it aside
2. Heat oil in a pan/cheena chatti
3. Splutter mustard seeds, add red chillies, curry leaves and stir
4. Add chopped garlic, ginger, green chillies and saute for 1/2 minute till its color changes
5. Reduce heat
6. Add the powders and fry for few seconds
7. Add the beaten curd and mix well with other ingredients,stir continuously
8. Switch off and remove from heat before boiling , when the steam starts to come
Tip:
In between stirring, keep the spoon to the light and see whether steam comes from the spoon.When it comes, remove pan from heat. Do not overheat .