Kerala Vendakkai Thoran Recipe
Introduction:
Kerala Vendakkai Thoran is a delightful South Indian vegetarian dish that showcases the vibrant flavors of Kerala cuisine. This recipe combines the earthy taste of okra (ladyfinger) with aromatic spices, grated coconut, and a medley of fresh ingredients, creating a wholesome and satisfying dish. Vendakkai Thoran can be served as a side dish with steamed rice or chapati, and its simplicity makes it an ideal choice for everyday meals or lunch boxes. With its combination of tender ladyfinger, aromatic tempering, and the subtle sweetness of coconut, this dish brings the authentic taste of Kerala to your table.
Cuisine: Kerala
Course: Dinner
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Bhindi (Ladyfinger), stem removed and cut in the middle | 350 grams |
| Coconut, grated | 1/2 cup |
| Green chillies, finely chopped | 2 |
| Small onions, chopped | 10 |
| Ginger, peeled and grated | 1 inch piece |
| Mustard seeds | 1 teaspoon |
| White urad dal | 1 teaspoon |
| Salt | To taste |
| Curry leaves | 6 leaves |
| Oil | 2 tablespoons |
Preparation Time
- 10 minutes
Cooking Time
- 30 minutes
Instructions
-
Grind the Coconut Paste:
Start by taking the grated coconut, chopped green chillies, and a little water. Grind them together in a mixer grinder to form a smooth paste. Once done, transfer the paste into a bowl and set it aside. -
Tempering the Spices:
Heat the oil in a large pan over medium heat. Add mustard seeds, white urad dal, and curry leaves to the hot oil. Allow the mustard seeds to crackle and the dal to turn slightly golden. This tempering forms the aromatic base for the dish. -
Cook the Onions and Ginger:
Add the chopped small onions and grated ginger to the pan. Stir them together and cook for a few minutes until the onions soften and become translucent. This brings out their natural sweetness and infuses the oil with their flavor. -
Add the Ladyfinger (Bhindi):
Once the onions are soft, add the chopped ladyfinger (okra) to the pan. Stir well to coat the okra with the oil and spices. Add a pinch of salt and curry leaves. Cover the pan with a lid and allow the ladyfinger to cook for about 10-15 minutes until it softens. Be sure to stir occasionally to prevent sticking. -
Incorporate the Coconut Paste:
After the ladyfinger has softened, add the coconut and green chilli paste to the pan. Mix the paste well with the vegetables. Let the mixture cook together for an additional 5-10 minutes on low heat, allowing the flavors to meld together. -
Final Touch:
Once the ladyfinger is cooked through and the coconut paste has blended with the vegetables, check for seasoning and adjust salt if needed. Turn off the heat and let the dish rest for a couple of minutes. -
Serve and Enjoy:
Serve the Kerala Vendakkai Thoran hot with steamed rice, Chow Chow Sambar, and crispy papad for a complete and delicious Kerala-style meal.
Tips:
- Ensure that the ladyfinger is cut evenly so it cooks uniformly.
- You can adjust the amount of green chillies based on your preferred spice level.
- For a richer flavor, you can add a pinch of turmeric to the tempering.
This Kerala Vendakkai Thoran is a wonderfully light, flavorful dish that adds a refreshing element to your meal. The delicate crunch of the ladyfinger, combined with the fresh coconut and the heat from the green chillies, makes this a perfect side dish that complements a variety of South Indian main courses.
