Vendakka Paalu Curry/ Okra Gravy with coconut milk

Vendakka Paalu curry

This is a very mild gravy that goes well with rice. The tanginess of the tomatoes & the creaminess from the coconut milk makes the gravy really tasty.

Ingredients:-

Okra – 1 cup ( cut into 1″ pieces)

Onion – 1 medium, chopped long & thin

Garlic – 2 big cloves, juliened

Ginger – a small piece juliened

Greenchilly – 2 numbers, slit

Coriander powder – 1 tbsp ( level)

Red chilly powder – 1/2 tsp

Turmeric powder – 1/4 tsp

Tomato – 3/4 cup, finely chopped

Water

Thick coconut milk – 1/2 cup (/ use 2 tbsp coconut milk powder + 1/2 cup water)

Mustard seeds – 1/2 tsp

Fenugreek/ uluva – 1/4 tsp

Curry leaf – 1 sprig

Coconut oil – 2 tbsp

Salt as needed

Method:-

Shallow fry the okra pieces in 2 tbsps of coconut oil for 15 minutes/ till browned. Drain on kitchen towel and keep aside.

Heat the coconut oil & splutter the mustard seeds. Add the uluva seeds and fry till done. Add the curry leaves, chopped onion, garlic, ginger & greenchilly. Saute till the onion turns golden brown.

Add the masala powders & saute for a minute. Saute the chopped tomatoes for 15 minutes/ till really mushy. Pour 1 cup of water & add 3/4 – 1 tsp salt. Bring to a boil, add the fried okra & cover cook on low heat for 10-15 minutes/ till the okra is cooked through.

Finally add the thick coconut milk & bring to a very slow boil. Remove from heat immediately.

Notes:-

  1. You can add freshly ground garam masala f`or more flavour.
  2. You can add crushed peppercorns to this gravy.
  3. It’s always best to use freshly squeezed coconut milk for making this gravy.
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This entry was posted in Traditional Kerala dishes, Vegetarian gravy for lunch. Bookmark the permalink.

2 Responses to Vendakka Paalu Curry/ Okra Gravy with coconut milk

  1. Maddy_maya says:

    Wat is heaped ? I meant differ it makes ? Pile of coriander u mean ?

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