Kerala-Style Vendakkai Uppadan (Okra Curry Without Coconut)
Description:
Kerala-Style Vendakkai Uppadan is a traditional dish commonly made in Kerala. Unlike many other Kerala recipes, it does not use coconut. This simple recipe involves roasting and grinding spices, which are then added to the curry. Itβs a flavorful and easy-to-make dish.
Cuisine: Kerala Recipes
Course: Dinner
Diet: Vegetarian
Ingredients:
- 200 grams okra (cut into 1-inch pieces)
- 1-inch tamarind piece
- 1/4 teaspoon turmeric powder
- 1 tablespoon coconut oil
- 1 teaspoon mustard seeds
- 1/4 teaspoon asafoetida (hing)
- 1 sprig curry leaves
- Salt to taste
- 1 teaspoon fenugreek seeds
- 2 tablespoons rice
- 2 dry red chilies
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Instructions:
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To make Kerala-Style Vendakkai Uppadan, start by soaking tamarind in warm water for about 10 minutes. Extract the tamarind juice and set it aside.
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In a hot pan, add the spices for roasting and grinding: fenugreek seeds, rice, and dry red chilies. Roast them for 1-2 minutes until they release a fragrant aroma. Then, transfer the roasted spices to a grinder and grind them into a fine powder. Set the ground masala aside.
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In the same pan, heat coconut oil. Add asafoetida and curry leaves. SautΓ© for about 10 seconds.
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Add the okra (vendakkai) and cook for 2 minutes, allowing it to soften slightly.
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Add 1 cup of water, turmeric powder, and salt to the pan. Cover and let the okra cook for 3-4 minutes until tender.
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Once the okra is cooked, add the ground masala and mix well. Allow it to cook for another 2-3 minutes.
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Serve Kerala-Style Vendakkai Uppadan hot with “Chow Chow Thoran” (Kerala-style vegetable stir fry) and steamed rice for a complete Kerala-style dinner.
Enjoy your flavorful Kerala-Style Okra Curry!
