Kerala Style Vendakka Uppadan Recipe
A vegetarian Kerala Recipes recipe with bhindi (lady finger/okra) - cut into 1 inch pieces, tamarind - small lemon sized, turmeric powder (haldi). Ready in 35 min, serves 4.
Curated byAditya Nair🇮🇳
Instructions
11 steps- 1
To begin making Vendakkai Uppadan Recipe (Kerala Style Okra Curry Without Coconut), soak the lemon sized tamarind in luke warm water in a bowl for 10 minutes and extract the juice out of it and keep aside
tamarind - small lemon sizedcoconut oil(1 tablespoon)sprig curry leaves(1) - 2
In the meantime, heat a Shallow Fry Pan, and dry roast the ingredients listed under “dry roast and ground to a course mix” till fragrant
- 3
Grind them to a course mix using a Mixer grinder, and keep aside
- 4
Now, heat oil in the shallow fry pan on a medium flame, add the mustard seeds and let it crackle
mustard seeds(1 teaspoon)methi seeds (fenugreek seeds)(1 teaspoon) - 5
Add the asafoetida and curry leaves and allow it to crackle
asafoetida (hing) - powder(1/4 teaspoon)sprig curry leaves(1) - 6
Now, add the cut okra and sauté for a few minutes until the sliminess disappears
- 7
Add the tamarind extract and a cup of water, turmeric powder, salt and let the okras cook with the lid closed
tamarind - small lemon sizedturmeric powder (haldi)(1/4 teaspoon)asafoetida (hing) - powder(1/4 teaspoon)salt - to taste - 8
This will take around 3-4 minutes
- 9
Now, add the spice mix and let it simmer for other 2-3 minutes
- 10
Cook until the curry turns thick considerably
sprig curry leaves(1) - 11
Switch off the flame and serve the Vendakkai Uppadan Recipe (Kerala Style Okra Curry) with Steamed rice, Snake Gourd Thoran Recipe (Turai Thoran) and Paruppu Podi for a weeknight dinner
sprig curry leaves(1)tablespoons rice - raw(2)
Rate this recipe
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Kerala Style Vendakka Uppadan Recipe
A vegetarian Kerala Recipes recipe with bhindi (lady finger/okra) - cut into 1 inch pieces, tamarind - small lemon sized, turmeric powder (haldi). Ready in 35 min, serves 4.
Curated byAditya Nair🇮🇳
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Directions
11 steps- 1
To begin making Vendakkai Uppadan Recipe (Kerala Style Okra Curry Without Coconut), soak the lemon sized tamarind in luke warm water in a bowl for 10 minutes and extract the juice out of it and keep aside
tamarind - small lemon sizedcoconut oil(1 tablespoon)sprig curry leaves(1) - 2
In the meantime, heat a Shallow Fry Pan, and dry roast the ingredients listed under “dry roast and ground to a course mix” till fragrant
- 3
Grind them to a course mix using a Mixer grinder, and keep aside
- 4
Now, heat oil in the shallow fry pan on a medium flame, add the mustard seeds and let it crackle
mustard seeds(1 teaspoon)methi seeds (fenugreek seeds)(1 teaspoon) - 5
Add the asafoetida and curry leaves and allow it to crackle
asafoetida (hing) - powder(1/4 teaspoon)sprig curry leaves(1) - 6
Now, add the cut okra and sauté for a few minutes until the sliminess disappears
- 7
Add the tamarind extract and a cup of water, turmeric powder, salt and let the okras cook with the lid closed
tamarind - small lemon sizedturmeric powder (haldi)(1/4 teaspoon)asafoetida (hing) - powder(1/4 teaspoon)salt - to taste - 8
This will take around 3-4 minutes
- 9
Now, add the spice mix and let it simmer for other 2-3 minutes
- 10
Cook until the curry turns thick considerably
sprig curry leaves(1) - 11
Switch off the flame and serve the Vendakkai Uppadan Recipe (Kerala Style Okra Curry) with Steamed rice, Snake Gourd Thoran Recipe (Turai Thoran) and Paruppu Podi for a weeknight dinner
sprig curry leaves(1)tablespoons rice - raw(2)
Rate this recipe
