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Main Course

Vendakka Curry

Rich, fragrant, and full-bodied — this okra curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 3 servings

Ladies finger - 200gm
Onion - half pc
Tomato - 1 no
Udampuli - small pc
Green chilly - 2 no
Turmeric powder - 1/4 tsp
Chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Mustard - 1/2 tsp
Curry leaves -, to taste
Oil -, to taste

Preparation

Step 1
Heat the oil in a clay pot and cook mustard in it.
Step 2
Add onion, udampuli, tomato, green chilly, ladies finger and Let it cook for 5 minutes.
Step 3
Add salt, masalas and 1 cup water. let it go for 10 minutes.
Step 4
Add curry leaves and grinded coconut. let it go for 3 minutes.
Step 5
Serve it.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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Main Course

Vendakka Curry

Rich, fragrant, and full-bodied — this okra curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 3 servings

Ladies finger - 200gm
Onion - half pc
Tomato - 1 no
Udampuli - small pc
Green chilly - 2 no
Turmeric powder - 1/4 tsp
Chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Mustard - 1/2 tsp
Curry leaves -, to taste
Oil -, to taste

Preparation

Step 1
Heat the oil in a clay pot and cook mustard in it.
Step 2
Add onion, udampuli, tomato, green chilly, ladies finger and Let it cook for 5 minutes.
Step 3
Add salt, masalas and 1 cup water. let it go for 10 minutes.
Step 4
Add curry leaves and grinded coconut. let it go for 3 minutes.
Step 5
Serve it.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.