Kerala Style Vendakka Uppadan Recipe
Introduction
Kerala Style Vendakka Uppadan is a delightful vegetarian dish that showcases the vibrant flavors of southern Indian cuisine, particularly the state of Kerala. This dish features okra, known locally as “vendakka,” which is cooked in a tangy tamarind sauce, bringing a balance of flavors that pairs beautifully with steamed rice and other traditional sides. What sets this recipe apart is the absence of coconut, making it a lighter alternative while still bursting with flavor.
This recipe not only highlights the versatility of okra but also integrates a unique blend of spices that elevates the dish, creating a wholesome and satisfying meal. Perfect for a weeknight dinner, Vendakka Uppadan is easy to prepare, quick to cook, and a fantastic introduction to the world of Kerala cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 200 grams (cut into 1-inch pieces) |
| Tamarind | Small lemon-sized |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Coconut oil | 1 tablespoon |
| Mustard seeds | 1 teaspoon |
| Asafoetida (hing) – powder | 1/4 teaspoon |
| Curry leaves | 1 sprig |
| Salt | To taste |
| Methi seeds (Fenugreek) | 1 teaspoon |
| Raw rice | 2 tablespoons |
| Dry red chillies | 2-3 |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 4 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 5 g |
| Fat | 6 g |
| Sodium | 300 mg |
Preparation Time
| Time | Duration |
|---|---|
| Preparation | 15 minutes |
| Cooking | 20 minutes |
| Total | 35 minutes |
Servings
- Serves: 4
Cuisine
- Type: Kerala Recipes
- Course: Dinner
- Diet: Vegetarian
Instructions
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Tamarind Preparation: Begin the process by soaking the small lemon-sized piece of tamarind in lukewarm water for about 10 minutes. Once softened, extract the juice from the tamarind and set it aside for later use.
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Roasting Spices: In a shallow fry pan, dry roast the fenugreek seeds, raw rice, and dry red chillies until they release their fragrant aroma. This process usually takes about 2-3 minutes on medium heat. After roasting, transfer these ingredients to a mixer grinder and grind them into a coarse mix. Set aside.
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Cooking the Okra: In the same shallow fry pan, heat the coconut oil over medium flame. Once the oil is hot, add the mustard seeds and allow them to crackle. This enhances the flavor of the oil. Next, add the asafoetida and the curry leaves, allowing them to crackle as well.
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Sautéing Okra: Add the cut okra pieces to the pan and sauté them for a few minutes until their sliminess reduces. This step is crucial as it helps in achieving a firmer texture in the final dish.
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Adding Tamarind and Spices: Pour in the tamarind extract along with one cup of water, then sprinkle in the turmeric powder and salt to taste. Stir well, cover the pan with a lid, and let the okra cook for about 3-4 minutes. This allows the flavors to meld and the okra to absorb the tangy tamarind sauce.
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Incorporating the Spice Mix: After the okra has cooked, add the previously ground spice mix to the pan. Stir gently and allow the dish to simmer for another 2-3 minutes. Keep an eye on the consistency; cook until the curry thickens considerably, ensuring the okra is well-coated with the flavorful sauce.
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Serving: Once the Vendakka Uppadan is ready, switch off the flame and serve it hot. This dish pairs wonderfully with steamed rice, accompanied by Snake Gourd Thoran (Turai Thoran) and Paruppu Podi, creating a wholesome meal that’s perfect for a delightful weeknight dinner.
Conclusion
Kerala Style Vendakka Uppadan is not just a meal; it’s a celebration of the rich culinary traditions of Kerala. With its unique combination of spices and the delightful texture of okra, this dish is sure to impress both family and friends alike. The tangy and slightly spicy flavors make it an inviting addition to any dinner table, and it stands as a testament to the versatility of vegetarian cuisine. Enjoy this recipe and the wonderful flavors of Kerala!
