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A classic Kerala curry featuring tender okra simmered in a rich, tangy gravy made from roasted coconut and aromatic spices. This dish has a unique smoky flavor and pairs perfectly with steamed rice.
For 4 servings
Prepare the tamarind water. If using a tamarind ball, soak it in 1 cup of warm water for 15 minutes. Squeeze the pulp well and strain the liquid, discarding the solids. If using paste, mix it with 1 cup of warm water. Set aside.
Roast the coconut masala. Heat 1 tbsp of coconut oil in a heavy-bottomed pan (kadai) on low-medium heat. Add coriander seeds, fenugreek seeds, and dried red chilies. Roast for about 30-40 seconds until fragrant.
Add the shallots and garlic to the pan. Sauté for 2-3 minutes until the shallots soften. Then, add the grated coconut and about 10 curry leaves. Continue to roast, stirring continuously, for 10-12 minutes until the coconut turns a deep, uniform reddish-brown color. Be careful not to burn it. Turn off the heat and let the mixture cool completely.
Once cooled, transfer the roasted mixture to a blender. Grind to a very smooth, thick paste, adding a few tablespoons of water as needed to facilitate grinding.
Sauté the okra. Wash and pat the okra completely dry before chopping to reduce sliminess. Heat 2 tbsp of coconut oil in the same pan over medium heat. Add the cut okra and sauté for 7-8 minutes, stirring occasionally, until it is tender and no longer slimy. Remove the cooked okra from the pan and set aside.
Assemble the curry. In the same pan, pour the prepared tamarind water, add turmeric powder, and salt. Bring it to a boil. Add the sautéed okra and cook for 2-3 minutes.
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A classic Kerala curry featuring tender okra simmered in a rich, tangy gravy made from roasted coconut and aromatic spices. This dish has a unique smoky flavor and pairs perfectly with steamed rice.
This kerala recipe takes 50 minutes to prepare and yields 4 servings. At 284.96 calories per serving with 4.07g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Stir in the ground coconut paste. Rinse the blender jar with the remaining 1 cup of water and add it to the pan. Mix well. Bring the curry to a gentle simmer and cook on low heat for 5-7 minutes, until the gravy thickens and oil starts to separate at the edges.
Prepare the tempering (tadka). In a small pan, heat the remaining 1 tbsp of coconut oil. Add mustard seeds and let them splutter. Add the remaining 5 curry leaves and one broken dried red chili (optional). Fry for a few seconds until crisp. Pour this tempering over the curry. Stir gently, cover, and let it rest for 10 minutes before serving.
This gravy base is versatile. You can replace okra with other vegetables like brinjal (eggplant), bitter gourd, drumsticks, or even pearl onions (ulli theeyal).
For a protein boost, add a handful of cooked toor dal (pigeon peas) to the curry along with the ground paste.
For a richer, creamier texture, you can use 1/4 cup of thick coconut milk instead of the water used to rinse the blender jar.
Okra is an excellent source of soluble and insoluble fiber, which aids digestion, helps regulate blood sugar levels, and promotes a feeling of fullness, supporting weight management.
Spices like turmeric (containing curcumin), coriander, and fenugreek used in the masala have potent anti-inflammatory compounds that can help combat chronic inflammation in the body.
The use of coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of saturated fat that is metabolized differently than other fats and can provide a quick source of energy.
Okra, garlic, shallots, and various spices are packed with antioxidants that help protect the body against damage from harmful free radicals.
Yes, Vendakka Theeyal can be a healthy dish. Okra is rich in fiber, vitamins C and K, and folate. The spices used have anti-inflammatory properties. However, it is moderately high in calories due to the coconut and oil content, so it's best enjoyed in moderation as part of a balanced diet.
A single serving of Vendakka Theeyal (approximately 1 cup or 195g) contains around 240-260 calories. The primary sources of calories are the coconut and coconut oil.
The most common reason for a bitter taste is over-roasting or burning the coconut. The coconut should be roasted on low heat until it reaches a deep, reddish-brown color, not black. If any part of it burns, it will impart a bitter flavor to the entire dish.
To minimize slime, first wash and pat the okra completely dry before chopping. Sautéing the okra in oil until it's lightly browned and tender before adding it to the gravy is the most effective way to eliminate its slimy texture.
Absolutely! The roasted coconut gravy is a classic base that works wonderfully with other vegetables. Popular alternatives include brinjal (eggplant), bitter gourd, drumsticks, and shallots (ulli theeyal).
You can store it in an airtight container in the refrigerator for up to 3 days. The flavors often become more pronounced the next day. Reheat gently on the stovetop or in the microwave.