Today it is Kichadi made with Vendakka (Lady's finger/Okra). This is a very simple dish that resembles raita. The difference is in the addition of coconut masala, ubiquitous in Kerala cooking.
Vendakka (lady's finger/okra) - 150 gms
Green chillies - 4 Nos
Slightly sour curds (yoghurt) - 150 ml
Salt to taste
Grated coconut - 1/4 cup
Cumin (jeera) - 1/4 teaspoon
Mustard seeds - 1/4 teaspoon
Small onions (Shallots/scallions) - 2 Nos
Mustard seeds - 1/2 teaspoon
Curry leaves - 3 sprigs
The traditional recipe calls for the okra being cut into thin roundels and deep fried. My version is made out of sauted okra roundels. You can choose either method with no compromise on the taste. Only difference is that the deep fried version is crunchier initially, then when the yoghurt blends in fully both versions become equals!
Grind the masala ingredients fine. Chop the green chillies. Heat a teaspoon of oil and crackle mustard. Add in the curry leaves and green chillies. Saute. Add in the masala, fried or sauted okra, and salt. Add in the sour yoghurt. Simmer for just a minute. Take off flame.
This is my sixth entry to Asankhana's Festive food event - Onam celebrations. The event is on at http://asankhana.blogspot.com/2008/09/after-successful-celebration-of-krishna.html
If you liked this, you may also like the following:
For Ona -sadya-part 1 - Aviyal and the Onam legend, check out http://thefootloosechef.blogspot.com/2008/09/ona-sadya-part-1-aviyal.html
For Ona-sadya-part 2- Inji curry, check out http://thefootloosechef.blogspot.com/2008/09/ona-sadya-part-2-inji-curry.html
For Ona-sadya-part 3- Kootu kari, check out http://thefootloosechef.blogspot.com/2008/09/ona-sadya-part-3-kootu-kari.html
For Ona-sadya-part 4- Olan, check out
For Ona-sadya-part 5- Kalan, check out
The ona sadya series ends tommorrow with Ada Pradhaman (Rice squares cooked in jaggery and coconut milk). I have purposely avoided the usual fare that includes paruppu (dhal), sambhar, and thoran (stir fried vegetables) from this series. The reason being these dishes feature in almost everyday South Indian cooking and are not unique to feasts though definitely an integral part. I will share my version of these in due course.