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Bhindi Rice (Vendakkai Saddam)


Bhindi Rice (Vendakkai Saddam)

  • Duration: 15 minutes
  • Serves: 2 to 4 people
  • Spice Level: Medium

Authenticity Slice

Always remember to properly fry the bhindis and to keep them crisp to get the ideal taste of this saddam.

Trivia Tadka

Vendakkai Saddam or Bhindi Rice is a Chettinad-style rice preparation that is known for its distinct spicy and tangy taste.


  • Tomato, chopped (2)
  • Okra (bhindi) (10)
  • Onion, chopped (1)
  • Rice (2 cups)
  • Ginger-garlic (adrak-lahsun) paste (2 tbsp)
  • MTR Haldi Turmeric Powder (½ tsp)
  • MTR Garam Masala Powder (1 tsp)
  • MTR Lal Mirch Red Chilli Powder (2 tsp)
  • MTR Dhaniya Corriander Powder (2 tsp)
  • Salt (to taste)
  • Coriander leaves (hara dhania), chopped (for garnish)


  • Wash and cook the rice in adequate amount of water, along with some salt.
  • Once done, drain out the starch and add required salt . 
  • Cut the bhindis into small pieces and sauté them along with a little salt and MTR Haldi/Turmeric Powder till they are completely fried.
  • In another pan, heat oil and sauté the onions till they have turned golden brown.
  • Next, add in the ginger-garlic paste and stir for a few seconds.
  • Then, add in the chopped tomatoes and fry till all their juice has dried up. Next, add the MTR Haldi/Turmeric Powder, the MTR Garam Masala Powder, the MTR Lal Mirch/Red Chilli Powder, the MTR Dhaniya/Corriander Powder and a little salt. Keep cooking till the oil begins to ooze out of this mixture.
  • Add this mixture to the cooked rice and mix gently. 
  • Next, mix in the fried bhindi and make sure that the pieces are evenly spread out in the rice.
  • Garnish with hara dhania and serve with raita.

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