Kerala Style Vendakkai Uppadan Recipe (Okra Curry Without Coconut Recipe)
Freshly dry roasted and ground masala added to make a ladies finger gravy which makes it very aromatic.
Vendakkai Uppadan is a traditional spicy recipe from the state of Kerala. Unlike, other dishes from this region, this one does not use coconut in it. The simplest of the spices are freshly dry roasted, ground and added to the recipe making it very aromatic. It is spicy and tart making it a perfect accompaniment with Rice. Serve Vendakkai Uppadan Recipe (Kerala Style Okra Curry) with Steamed rice, Snake Gourd Thoran Recipe (Turai Thoran) and Paruppu Podi for a weeknight dinner.
Here are a few more Kerala delicacies that might interest you
- 200 grams Bhindi (Lady Finger/Okra) , cut into 1 inch pieces
- Tamarind , small lemon sized
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Coconut Oil
- 1 teaspoon Mustard seeds
- 1/4 teaspoon Asafoetida (hing) , powder
- 1 sprig Curry leaves
- Salt , to taste Ingredients to dry roast and ground to a course mix
- 1 teaspoon Methi Seeds (Fenugreek Seeds)
- 2 tablespoons Rice , raw
- 2-3 Dry red chillies
How to make Kerala Style Vendakkai Uppadan Recipe (Okra Curry Without Coconut Recipe)
To begin making Vendakkai Uppadan Recipe (Kerala Style Okra Curry Without Coconut), soak the lemon sized tamarind in luke warm water in a bowl for 10 minutes and extract the juice out of it and keep aside.
In the meantime, heat a Shallow Fry Pan, and dry roast the ingredients listed under “dry roast and ground to a course mix” till fragrant.
Grind them to a course mix using a Mixer grinder, and keep aside.
Now, heat oil in the shallow fry pan on a medium flame, add the mustard seeds and let it crackle.
Add the asafoetida and curry leaves and allow it to crackle.
Now, add the cut okra and sauté for a few minutes until the sliminess disappears.
Add the tamarind extract and a cup of water, turmeric powder, salt and let the okras cook with the lid closed. This will take around 3-4 minutes.
Now, add the spice mix and let it simmer for other 2-3 minutes. Cook until the curry turns thick considerably.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.