Loading...
A classic Kerala side dish where tender okra is slow-cooked until perfectly caramelized and non-slimy. This simple stir-fry, seasoned with just a hint of spice, is the perfect comfort food alongside rice and sambar.
Prepare the Okra
Temper the Spices
Fry the Okra
A creamy, comforting Kerala-style curry where eggs are gently poached in a fragrant coconut milk gravy. Spiced with classic South Indian flavors, it's a quick and delicious dish best served with rice or appam.
A classic Kerala fish curry from the backwaters of Alleppey. Tender fish simmered in a creamy coconut milk gravy, made tangy with raw mangoes. A perfect side for steamed rice.
A creamy and fragrant egg curry from the heart of Kerala, made with hard-boiled eggs simmered in a spiced coconut milk gravy. This authentic 'Mutta Curry' is a perfect side for appam, idiyappam, or steamed rice.
An authentic guide to cooking perfect Kerala Matta Rice, a traditional parboiled red rice with a unique earthy flavor and delightfully chewy texture. This nutrient-packed staple is the ideal accompaniment for classic South Indian curries like sambar and avial.
A classic Kerala side dish where tender okra is slow-cooked until perfectly caramelized and non-slimy. This simple stir-fry, seasoned with just a hint of spice, is the perfect comfort food alongside rice and sambar.
This kerala recipe takes 40 minutes to prepare and yields 4 servings. At 167.76 calories per serving with 3.67g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Add Aromatics and Spices
Slow Roast to Finish
Sauté 2-3 cloves of thinly sliced garlic along with the shallots for an extra layer of flavor.
For a different kind of heat, add 1/2 teaspoon of freshly crushed black pepper along with the other spice powders.
Squeeze a teaspoon of lime juice or add 1/4 teaspoon of tamarind paste at the very end of cooking for a slight tang.
This 'mezhukkupuratti' preparation method also works wonderfully with other vegetables like long beans (achinga payar), bitter gourd (pavakka), or ivy gourd (kovakka).
Okra is an excellent source of soluble and insoluble fiber, which aids digestion, helps prevent constipation, and promotes a healthy gut microbiome.
The high fiber content in okra helps to slow down the absorption of sugar in the digestive tract, leading to more stable blood sugar levels.
Okra, along with spices like turmeric, is rich in antioxidants like polyphenols and flavonoids, which help protect the body against damage from harmful free radicals.
This dish is cholesterol-free. The soluble fiber in okra can help reduce 'bad' cholesterol levels, contributing to overall cardiovascular health.
Sliminess is the most common issue and is almost always caused by moisture. Ensure your okra is bone dry before chopping. Also, never cover the pan while cooking, as this traps steam and creates slime. Cooking on medium-high heat initially also helps evaporate the slime quickly.
Yes, you can use one small regular onion, finely sliced, as a substitute. However, shallots (chuvannulli or pearl onions) provide a distinct, slightly sweet flavor that is traditional to this Kerala dish.
Yes, it is a healthy side dish. Okra is rich in fiber, vitamins, and minerals. The dish is plant-based and uses minimal spices. Using a good quality oil like coconut oil in moderation makes it a nutritious addition to any meal.
One serving of Vendakka Mezhukkupuratti contains approximately 150-160 calories, primarily from the coconut oil and the natural carbohydrates in the vegetables. It is a relatively low-calorie side dish.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over low heat to retain its texture. Avoid using a microwave, as it can make the okra soggy.