Vendakka Kichadi (Pachadi) | Fried ladies finger (okra) in coconut yogurt sauce - Sadhya special

 Kichadi (Pachadi) is an integral part of a festive meal (Sadhya) in Kerala. Kerala style kichadi must not be confused with the North Indian Khichdi which is a rice based main course recipe. 

 Onam and Vishu Sadhya is incomplete without serving a kichadi . Kichadi also known as Pachadi in few regions of Kerala,is a yogurt based side dish often made from various vegetables like Okra/ladies finger ,ginger ,tomato, Cucumbers, ash gourd etc .

Kichadi pairs well with Sambar Rice and a coconut based vegetable stir fry . One can even make it as a part of day to day meal as well. Why wait for a special occasion to savor such a healthy delicacy ? 

Vendakkai Thayir Kichadi/Pachadi   is made from okra/ladies finger . Ladies finger is known as Vendakka or Vendakkai in Malayalam/ Tamil.

Chopped ladies finger is shallow fried in coconut oil and then added to the coconut chilli paste mixed in yogurt. The yogurt must not be spur, else it will ruin the taste of the kichadi /pachadi.

Some recipes call for cooking the coconut chilli paste + yogurt ,but in this recipe I am not cooking the yogurt mixture . I am going to just add the fried Okra to the yogurt mix along with the tempering. 

Some popular kichadi /pachadi served as part of Sadhya 

Inji (Ginger) Thayir  Kichadi 

Thakali (Tomato) Kichadi 

Vellarikai Inji (Cucumber Ginger )Thayir 

Vellarikai (Cucumber) kichadi

This month in our SHHH Secretly Cooking Challenge food group,we are celebrating Sadhya special hosted by me . My fellow bloggers have come up with amazing and authentic Kerala Sadhya recipes . My partner for this month ,Radha Rajagopalan has dished out the traditional Ada Pradhaman ,which is a classic dessert from Kerala. Do check out her recipe for Ada Pradhaman without fail .  

To know more about the dishes served in a typical Sadhya for Onam / Vishu, check out the list soon after the recipe of Vendakkai Kichadi. I am giving you a complete list of authentic recipes.

Preparation Time - 10mins
Cooking Time- 5 mins
Complexity - simple
Serves - 2 to 3 

Ingredients

1/4 cup fresh grated coconut 
2 green chillies
1/2 tsp jeera/cumin
8 to 10 tender ladies finger/okra/vendakkai
200ml  thick yogurt/dahi/thayir
Salt as needed
2 tsp coconut oil
1/2 tsp mustard seeds
1 dry red chilli
Few curry leaves 

Method

• Wash and dry the ladies finger. Cut into medium sized roundels. 
• Whisk the yogurt well and make it lump free and smooth. 
• Grind the green chillies, coconut,jeera with 1tbsp yogurt and some water  into a smooth paste.
• Add this paste to the yogurt and mix it well with adequate salt.
• In a frying pan,heat 1tsp of coconut oil and roast the ladies finger until it crispy  ,add a little salt to the roasted ladies finger in the end .
• Prepare a tempering of mustard seeds,red chilli and curry leaves in the remaining coconut oil .
• Add the roasted ladies finger ,tempering to the yogurt mixture and mix it well .Delicious and tasty vendakkai kichadi is ready to be served .

Sadhya recipes on the blog. Click on the individual items below to get detailed recipe

• Erissery
• Kootu Curry
• Puli inji 
• Avial 
• Kaalan
• Pulissery
• Maanga Curry (cut mango pickle)
• Cabbage thoran (coconut based curry)
• Beans carrot thoran / Beetroot thoran
• Mambazha Pachadi
• Vellarikaai Pachadi
• Inji Thayir
• Sambar 
• Rasam
• Aval payasam
• Paal payasam
• Chakka Pradhaman (Jackfruit kheer)
• Sambaram / Mor (Buttermilk)
• Nendran Chips
• pappadam , pickle,curd etc

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Nei Payasam | Aravana Payasam

 Nei Payasam also known as Aravana Payasam is very popular as prasadam in Kerala Temples especially Bhagavathy (Devi) Temple and Ayyappa Temple . Sharkara Payasam ,Kadu Madhuram or just Aravanai are some other names for Nei Payasam.

Nei means ghee and payasam means kheer. This payasam gets it flavor and taste from just 3 ingredients; rice,ghee and jaggery. The payasam is either garnished with fried coconut bits or ghee fried cashews . A pinch of ginger powder at the end elevates the flavor profile manifold. 

Though we call this as Nei Payasam, the consistency of nei payasam isn't like the usual paysam (kheer). Consistency of nei payasam is gooey and thick similar to sakkarai pongal . 

Originally, Kerala Matta raw rice or red rice is used in the preparation of Nei Payasam,but if that us not available we can use any short grained rice, but a strict No to Basmati rice as it will alter the taste of Nei Payasam, because of the natural flavor that Basmati rice possesses

 In temples, nei payasam is made in huge bronze urulis and slow cooking method is followed. Ghee is poured at intervals until the ghee is completely absorbed into the rice and jaggery mixture.  Normally, dark colored jaggery is used for preparing nei payasam, hence the color will be dark and deep brown. 

Aravana / Nei Paysam shouldn't be confused with sakkarai pongal though they may sound similar. The quantity of ghee used in Nei payasam in more also there is no use of milk or lentils. Because the quantity of ghee is more ,we cannot eat this nei paysam like any other paysam for dessert . Just a small quantity can be savored and that itself will be very satiating and satisfying. 

Even to this day, Bhagavati Seva Pooja always has the offering of nei paysam and the same is distributed to all those partaking in the Pooja . 

I have very fond memories of enjoying piping hot Nei Payasam and crispy fried Medhu Vadai served as prasadam in leaf cups after Bhagavathy Seva Pooja.  The taste still lingers on my tongue and nothing can beat the taste and flavor of prasadam that is blessed with divine vibrations.

Holy month of Aashada or Aadi or Karikatam(July 15 to Aug 15 as per English calender) is known for Bhagavathy Seva ,many Brahmin families hailing from Kerala / Palakkad have the tradition of performing thus pooja at home on either Tuesdays or Fridays in this holy month .

So,whether or not you perform Bhagavthy Seva at home,you can always prepare Nei Payasam and offer as prasadam during auspicious pooja days or even on Tuesdays and Fridays during Aadi Maasam .

Preparation Time - 15 to 20 mins
Cooking Time - 45 mins
Complexity- medium 
Serves - 2 to 3

Ingredients 

3/4 cup raw rice (I have used Sona Masuri )
3/4 cup powdered organic jaggery 
1/2 cup ghee 
Few cashews 
Pinch of dry ginger powder 
Pinch of cardamom powder 

Method 

• Wash the rice well and pressure cook it with 3 cups of water and let the pressure release naturally. 
• The rice must be cooked well and soft but not mushy . With the back of ladle ,lightly mash the rice but don't make it mushy . 
• In a thick bottomed vessel , melt the jaggery with 1/2 cup water . We don't need any string consistency  just the jaggery needs to melt . Incase ,you see any impurities in the jaggery syrup,then filter it out and bring the syrup to a quick rolling boil.
• Slowly add the mashed and cooked rice and mix it well without any lumps .Gradually add the ghee in parts and keep stirring until all the ghee is well absorbed into the nei payasam and the paysam looks glossy and well done .
• If you are using coconut bits ,fry them in ghee until it turns golden brown and crisp ,likewise the same with cashewnuts as well.
• Add this to the nei payasam along with cardamom powder and ginger powder and mix it well .
• Offer it to the lord and distribute it among family and friends. 

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Maangai Sambar | Raw Mango Vegetable Sambar

 Raw mangoes mark the beginning of summer and the pickling season.  Apart from making pickles ,raw mangoes can be used in a variety of recipes in our day to day cooking.

The  sourness, tartness and a mild hint of sweetness adds up a lot of flavor profile to the recipe.  Earlier we had to wait for summer to get good Raw mangoes, but now with so much improvement in cold storage facilities, we do get good Raw mangoes all through the year .

The current situation in Indian markets,is the cost of tomatoes which are sky high and we have to use them sparingly . In these times,Raw mango sambar has come to my rescue. Raw mangoes are a perfect work around for tomatoes. 

Depending on the tartness/sourness in the raw mango we can adjust the usage of tamarind pulp.  Most of the times we don't need to use tamarind as the sourness from the mango balances the flavors well . 

I use some vegetables like pumpkin and capsicums in my sambar recipe because we like to have lots of veggies in the sambar . You can also use carrots ,drumsticks ,Brinjals as well in this same recipe.

Piping hot sambar mixed in rice with a dollop of ghee is just out of the world . Pair this sambar with a coconut based vegetable stir fry and serve along with some papads to enjoy a wonderful lunch experience. 

In our Facebook gourmet food group Shh Cooking Secretly!!! , we are sharing Mango based recipes for the month of June .

Anu Kollon who hosted the theme, suggested we use mango in any form, either raw or ripe in our recipe.   I have used raw mango as the star ingredient while my partner Narmadha has made Mango Popsicles using ripe mango . 

If you are looking to exploring some lipsmacking recipes using raw mango ,you must definitely check out my list below .

Maanga Pachidi (Mango relish)

Maanga Thokku ( spicy mango relish) 

Maavinkaai Chitranna ( Mango Rice)

Maanga  Thogayal (Chutney)

Maangai Pisaral (Instant mango pickle)

Aam Panna (refreshing Summer drink)

Preparation Time - 15 mins
Cooking Time - 20 to 25 mins
Complexity - Simple
Serves - 3 to 4

Ingredients 

100 gms pumpkin 

1 medium sized capsicum/green bell pepper 

1 medium sized raw mango 

3 tbsp sambar powder 

3/4 cup thoor dall /pigeon peas

Pinch of turmeric 

Salt as needed 

2 tsp oil

1/2 tsp mustard seeds 

Fresh curry leaves 

1/2 tsp jaggery powder 

Fresh corriander chopped

Pinch of asafoetida 

Method 

• Chop the capsicum,pumpkin and mango into medium sized cubes .
• Add 3/4 cup water ,Pinch of salt and cook the vegetables until they are well cooked. The vegetables must be firm ,yet well cooked . Donot keep stirring with the ladle,they will become mushy.
• Meanwhile ,wash the thoor dhall well and pressure cook it with turmeric for 4 to 5 whistles with sufficient water. Release the pressure naturally and mash it well using a whisk or hand blender . The dhall must be soft and mushy. 
• Once the vegetables are well cooked, add the sambar powder ,jaggery ,some more salt and bring it to a rolling boil. 
• Slowly add in the cooked thoor dhall, adjust the consistency of sambar by adding some water if needed and let it come to a boil . You can add some sambar powder if you feel the spice is less. 
• Prepare a tempering of mustard seeds,asafoetida and curry leaves in hot oil and pour it over the sambar .
• Garnish with fresh corriander and turn off the stove.

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Karpooravalli (Omavalli) neer mor / Indian Borage Buttermilk (Doddapathre neer majjige)

 Karpooravalli / Omavalli / Ajwain patha /Indian Borage - are you hearing these names for the first time ? 

Well, this is a very traditional and medicinal herb used in Indian Cooking especially in the South.  This herb belongs to the mint family, but has a pungent and strong flavor resembling that off Thyme /Ajwain/ Omam.

A perennial plant and can be grown easily at home without any effort . The leaves are used in herbal drinks to treat indigestion, cold ,cough and also to boost overall immunity. 

Due to the pungent taste and the anti microbial properties possessed by Karpooravalli it is very effective to treat sore throat and sinusitis .

Also a mild diuretic , it helps in flushing out the toxins from the body and maintains good kidney health ,there by managing the body metabolism. 

As a kid ,I remember my mom would make me chew a small leaf especially in monsoon to keep me away from seasonal flu and stomach issues due to weather change . It is always good to incorporate such healthy and natural food in our day to diet to keep us safe and healthy.

When I found some fresh karpooravalli, I was intrigued to try Preethi's recipe of making karpooravalli Buttermilk/Neer Mor using this magical herb.

Preethi has used dried powder form of karpooravalli while I have used fresh leaves since I had an access to these . My friend's mom has it growing on her home garden and aunty was kind enough to get me some fresh and tender leaves .

Summer ,winter or monsoon buttermilk is a part of daily diet in our home and I keep experimenting with different flavors . If you also like buttermilk in various taste then you must try some of it 

Pudina Chaas 

Neer Mor  - Ramanavmi Special 

Vazhaithandu Mor (banana stem) 

Masala Chaas 

Preparation Time - 5 mins
Cooking Time  - Nil
Complexity - Nil
Serves - 2 to 3

Ingredients 

2 to 3 fresh karpooravalli leaves
200ml thick yogurt
400ml water 
1/4 tsp finely chopped ginger
Salt to taste 
Pinch of kala namak (black salt)
Pinch of roasted jeera powder 

Method 

• In a small blender ,blend the ginger ,karpooravalli leaves with little salt into a coarse paste.
• Whisk the curd using an electric beater or manual whisk till it appears creamy.  
• Add the ground paste, salt , black salt ,jeera powder and chilled water and whisk it again until it appears nice and frothy. Adjust salt based on your need.
• Pour into glasses and enjoy with your meal or keep it refrigerated until your lunch time.

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Rose Gulkand Shrikhand | Gulkand Shrikand | Gulab Shrikhand

 Rose Shrikand or Gulab shrikand is made using Gulkand and mild rose essence or rose syrup .

Gulkand is a delicious jam made from rose petals and sugar . Gulkand is an important ingredient while preparing masala paan (flavored betel leaf) or beeda as it is called in the South .

Shrikand is often served alongside the main course meal as an accompaniment to puris and hot parathas. Rose Shrikand is my next favorite after the classic flavors of Badam Elaichi Shrikand and Kesar Pista Shrikand .

This gooey and sweet Gulkand along with mild rose essence is blend into the silky smooth hung curd to make the lipsmacking Gulkand Shrikand . Serve it along with some hot puris or parathas and you will relish the taste forever . 

The trick to making a silky smooth yogurt is getting hold of a perfect hung curd. 

If you get thick and creamy Greek yogurt,you can also use that to make Shrikand . I have editted my recipe (June 2025) below to include how to make the perfect hung curd using home set Dahi /yogurt . 

If you love this flavor of rose / gulkand ,then you must definitely check these recipes out 

Gulkand Milkshake

Rose Kulfi

Rose Thandai

Rose Milk

Pre Preparation time - 2 to 5 hrs 
Cooking Time - Nil 
Actual Preparation - 5 mins 
Serves - 2 to 3

Ingredients 

400ml thick yogurt or full fat dahi or curd

2 tsp rose syrup 

2 to 3 tablespoons gulkand 

2 to 3 tsp  powdered  sugar (optional)

Preparation of Hung curd

Take a wide mixing bowl and place a strainer over it lined with a muslin cloth/ cotton cloth and pour the curd into the cloth . 

I have used home made thick curd for an even consistency. You can also use the store bought dahi if you please . The yogurt should not be sour . So it is best to use freshly set curd made in last 24hrs .

I set the yogurt /dahi in full fat milk .Once the dahi was set ,I let it sit in the fridge for 24hrs to set properly . 

Bring the ends of the cloth together, squeeze it once and tie it very tightly . Place a heavy object over the tied cloth and leave the colander over the mixing bowl so that all the whey water will get collected in it . Keep squeezing the cloth occasionally to drain the excess water . 

Keep this set up inside the refrigerator so that the hung curd doesn't turn sour especially in summer .

After about 2 to 3 hrs , you can see all the whey collected in the bowl below and when you open the cloth all that is left is thick creamy mass which is hung curd . Squeeze it once again before removing it from the cloth to ensure there is no water content left.  When you touch the hung curd , it should appear thick and creamy without any excess water.  If you find it watery, leave it for somemore time in  the cloth with the weight on . 

Donot waste the collected whey, you can use it while kneading the dough for rotis or even to prepare buttermilk or Chaas. 

Preparation of Shrikhand

• Transfer the hung curd to a wide mixing bowl .Add in the gulkand , rose syrup. Powdered sugar may be added though it isn't necessary.    Gulkand as well as rose syrup will have sugar already added in them which is enough to give sweetness to the Shrikhand.
• Mix well with a spoon until all the ingredients blend well . Keep it in the refrigerator for it to set well . 
• Take it off the refrigerator just before serving and garnish with some chopped pistachios and some tutti fruity. 

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Tomato Rice | Thakaali Saadham - Quick one pot vegan recipe

 Thakali Saadham / Tomato Rice is a simple and delicious recipe from South India . It makes for a Quick fix lunch or dinner option and also apt to pack for lunch boxes . 

It is not a traditional recipe, hence each household may have different recipes to dish out this yummy Thakali saadham .

The main ingredient for this recipe are juicy and slightly tangy tomatoes for the extra punch. I use just basic spices and not much whole masalas/ garam masala . I like the rice to soak in the taste and flavor of tomatoes and chillies . 

If you like you may add some fried cashews or boiled peas while preparing the tomato rice . I add them depending on my family's request . 

My hubby loves to have his tomato rice with either Pattani (Peas) Masala or Potato Curry and some chilled raita/pachadi . Papads or fryums are an excellent addition as well . 

If packing for lunch , make sure you cool the rice completely and then pack it . If you pack it very hot ,there is a chance the rice may go bad especially in summer.  

I often make thakali saadham for dinner as it is a quick fix and I wont see fussy faces at home . As always, I realised that this delicious tomato rice wasn't on my blog and as a matter of coincidence our gourmet food group theme for this month was "cook what you like " .. Viola !! I got an opportunity to publish this recipe.  My partner Rafeeda has dished out a baked Pasta recipe and if you are a pasta lover, you must try it for sure .

Preparation Time- 10 mins
Cooking Time - 20 mins
Complexity - simple
Serves  - 2 to 3

Ingredients 

2 cups rice (Basmati / Sona Masuri / any short grained rice ) 
3 to 4 medium sized tomatoes 

1 onion chopped (optional) [skip for jain and no onions no garlic recipe ] 
3 green chillies slit 
Few curry leaves 
Fresh corriander 
1 tsp mustard seeds 
1 tsp channa dal 
1 tsp udad dhal 
2 tsp corriander powder 
1/2 tsp jeera powder 
1/2 tsp chilli powder 
Pinch of turmeric powder 
Salt as  needed
2 tbsp cooking oil 
Pinch of sugar 

Method 

• Wash the rice well and soak it for 10mins and then drain the water through a colander. 
• Chop the tomatoes into medium sized chunks and finely chop the green chillies .
• Heat the oil in a pressure cooker or pressure pan and crackle the mustard seeds followed by channa dal and udad dal until they turn crisp and golden brown . Saute onions if using until pick and translucent. 
• Fry the green chillies,  curry leaves . Keep the flame on low and add the chopped tomatoes and  spice powders (haldi, red chilli powder, jeera powder and corriander powder ).
• Saute the tomatoes well and sprinkle some water ..cook covered until the tomatoes turn mushy and soft . Continue cooking until the oil begins to separate.Add salt at this  stage along with some chopped corriander. 
• Add water and bring to a boil . If using basmati rice use 1.5 cups water for 1 cup rice and if using sona masuri rice use 2 cups water for 1 cup rice.
• Once the water begins to boil,add the drained rice,  Pinch of sugar and adjust salt if needed .
• Close the pressure cooker and cook on medium flame for 2 whistles.  Let the pressure release naturally. 
• Fluff it with a fork and add some ghee if not vegan and serve hot with raita ,papads and some gravy or curry .