Vendakka Paal Curry | Okra-Coconut milk Curry(Step wise Pics)

Vendakka paal curry is a Kerala speciality, mildly spiced coconut milk based curry that goes well with rice.This tastes similar to okra stew as coconut milk is the main highlight.My MIL makes this curry often and that's how I got to know this curry.The okra can be replaced with bitter gourds and bitter gourd coconut milk curry can be made, which I sometime do.The only difference in preparation is that there is no sautéing of bitter gourd(pavakka) like vendakka(okra) to reduce sliminess and vinegar is used to balance flavours instead of lemon juice/ tamarind extract.The coconut milk is the only substance in the gravy, so don't make it very watery.Give this a try and enjoy !!

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Author ~ Julie

Serves ~ 4-5

Ingredients
okra 15-20 small
onion 1 medium;sliced
ginger 1' piece;chopped 
green chillies 1;vertical slit
turmeric powder 1/2 tsp
hot chilli powder 3/4 tsp

coriander powder, 1 tsp

tomato 1, medium-size chopped
coconut milk 2 cups thin
coconut milk 1/4 cup thick
lemon juice 1-2 tbsp / tamarind extract 2 tsp
curry leaves, a sprig
oil 2-3 tbsp (preferably coconut oil)

to temper
mustard seeds 1/2 tsp
shallots round, sliced 2-3
fenugreek seeds 1/2 tsp
curry leaves, 2 sprigs
oil 1 tsp 

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Method

• Wash the okra under running water and wipe them dry with a paper towel (reduces stickiness).I used the variety we find here in the US, and so they were small.I could have used the whole as a single piece, but I cut in half.If it's an Indian variety, cut in half to get 2" pieces.
• Heat 2tbsp of oil in a pan and add the okra.Fry the okra until slightly wilted and it's no more sticky.Drain in a plate.
• In the remaining oil, add the sliced onions with ginger and green chillies.Sauté until translucent.Add curry leaves and okra. Add the tomato chopped, tamarind extract. Cook till tomatoes are soft and mushy.
• Add in turmeric powder and chilli powder (if using). Sauté on low flame till the raw smell disappears.

• Add the 2nd milk or thin coconut milk, adjust salt to taste.Cover and simmer for 4–5 mins until the okra cooks up well and the sauce thickens. Adjust salt if required.
• Finally, add the thick coconut milk on low flame and give a quick stir, switch off flame.
• In another pan, add a tsp of oil and splutter mustard seeds.Add in fenugreek seeds and then shallots, curry leaves. Sauté the shallots until it turns pinkish brown.Switch off flame and pour over curry.
• Keep covered for 10 minutes and then serve warm !!

Serves ~ 3 adults


NOTES
* I have used hot chilli powder to increase spices, but you can always omit that and increase green chillies.Don't use kashmiri chilly powder as it ruins the color of this curry.
* I have diluted the canned thick coconut milk to make thin coconut milk.I used 1/2 cup thick milk and added water to make 2 cups of thin coconut milk.You can use freshly squeezed coconut milk, in that case use 2nd and 1st milk (thick).

* If using lemon juice instead of tamarind, then add towards the end before adding thick coconut milk.

For all veg curries(ozhichu curry) from Kerala, click this link.