Kerala Style Vendakka Uppadan Recipe (Okra Curry Without Coconut)
Description:
Vendakka Uppadan is a vibrant and aromatic dish from the state of Kerala, perfect for adding a spicy and tangy flavor to your dinner table. Unlike many other traditional Kerala recipes, this one omits coconut and instead relies on freshly dry-roasted and ground spices, delivering a wonderfully aromatic and rich curry. The combination of tamarind and the simple yet effective spices creates a curry that is both spicy and tart, making it the perfect accompaniment to steamed rice. For an authentic Kerala-style meal, serve this curry with Snake Gourd Thoran (Turai Thoran) and Paruppu Podi, creating a balanced and satisfying dinner.
Cuisine: Kerala Recipes
Course: Dinner
Diet: Vegetarian
Ingredients
| Ingredients | 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 (Rai/Kadugu) | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon (powdered) |
| Curry leaves | 1 sprig |
| Salt | To taste |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Rice (raw) | 2 tablespoons |
| Dry Red Chillies | 2-3 |
Preparation Time
15 minutes
Cooking Time
20 minutes
Instructions
-
Prepare Tamarind Extract:
Begin by soaking the tamarind (about the size of a small lemon) in warm water for approximately 10 minutes. Once softened, extract the juice and set it aside for later use. -
Dry Roast and Grind Spices:
Heat a shallow frying pan over medium heat and add the methi seeds (fenugreek seeds), rice, and dry red chilies. Dry roast the ingredients until they release a fragrant aroma—this should take about 2-3 minutes. Transfer the roasted ingredients to a grinder and grind them into a coarse powder. Set this spice mix aside. -
Cook the Okra:
In the same frying pan, heat coconut oil over medium flame. Add the mustard seeds and allow them to crackle. Next, add the asafoetida and curry leaves, letting them sizzle for a few seconds. -
Add Okra and Sauté:
Add the cut okra to the pan and sauté for a few minutes, stirring occasionally. This helps to reduce the sliminess of the okra, making the curry more pleasant to eat. -
Simmer with Tamarind:
Pour in the tamarind extract along with 1 cup of water. Add turmeric powder and salt to taste, then stir well. Cover the pan and let the okra cook for about 3-4 minutes. -
Add the Spice Mix:
Once the okra is cooked and tender, add the freshly ground spice mix. Stir everything together and allow it to simmer for another 2-3 minutes. The curry should thicken considerably. -
Finish and Serve:
Once the curry reaches your desired consistency, turn off the flame. Serve your Kerala Style Vendakka Uppadan with steamed rice, along with a side of Snake Gourd Thoran (Turai Thoran) and Paruppu Podi for a complete, satisfying meal.
Serving Suggestions
- Serve with Steamed Rice for the perfect base to soak up the flavors of the curry.
- Pair with Snake Gourd Thoran (Turai Thoran), a mild vegetable dish, for added texture and nutrition.
- Add a side of Paruppu Podi (spicy lentil powder) for a crunchy, flavorful element that complements the curry.
Nutritional Information (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 3.5 grams |
| Carbohydrates | 26 grams |
| Fiber | 6 grams |
| Fat | 7 grams |
| Sodium | 240 mg |
Note:
This Vendakka Uppadan is a delightful dish that’s not only packed with flavor but also with a range of beneficial nutrients, especially fiber from the okra. It’s a wonderful choice for a wholesome and flavorful vegetarian dinner. Enjoy the rich, spicy notes of Kerala with every bite!
