Vendakka Khichdi is a delicious and common side-dish from Kerala. It is crispy fried okra in yoghurt flavoured with a green chilli-cumin-coconut sauce. It is often included as a part of Onam or Vishu Sadya. Otherwise, it is often served with Sambar and beautiful Indian pickles.
The okra is sliced and fried and then mixed into a yoghurt base flavoured with mustard seeds, cumin, green chill and coconut. It is one delicious dish, served warm.
This dish, which is a Khichdi, should not be confused with Kitchari – the Indian dish of rice and lentils. Khichdi is a Kerala yoghurt-based style of dish, similar to a Pachadi or a Raita.
Similar recipes include Tomato Pachadi, Sri Lankan Okra Curry with Coconut Milk, Bhindi Raita, and Okra in a Spicy Yoghurt Sauce (you can use okra in place of pineapple).
Or browse all of our Okra dishes here, and all of our Indian recipes too. And explore our Mid Winter series of recipes.
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A Yoghurt Curry, beautiful in its simplicity.
Puliseri, or Pulissery, is a yoghurt curry with simple spicing and thickened slightly with rice flour, designed to eat over rice. It can also be eaten as a soup, but this is non-traditional.
Pulissery is often associated with Kerala on the West coast of India, where it is also often cooked with vegetables. This recipe is from its neighbour, Tamil Nadu, and is kept simple without any additions.
The recipe is another from Meenakshi Ammal’s Cook and See books, full of traditional Tamil recipes. This one is from a recipe in Volume 3, and she calls it the Raw Variety of Pulissery.
Similar recipes include Plain Pulissery, Pineapple Pulissery, Pineapple Pulissery with Green Peppercorns, Mango Pulissery, Pulse Ball Mor Kuzhambu, and Yoghurt Curry.
Check out all of our other Pulissery recipes, our Yoghurt dishes, and all of our Indian recipes. Our Indian Essentials are here. You might also like to browse our recipes for Early Spring.
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