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.


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


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


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.


  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.
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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