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Vendakka Mappas - Okra Curry with Coconut Milk

Published: Dec 20, 2020 by Manju · This post may contain affiliate links · Leave a Comment

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Creamy coconut milk with crunchy bits of okra is what makes this vegan Kerala style curry, Vendakka Mappas, so dreamy and delicious. Easy to make in under 30 mins.

okra curry in a grey bowl

If you are a regular reader of this blog, you probably have read before about how the Southern state of Kerala is so diverse. Kerala has an almost equal division of regions in the state with a predominant population of Hindus, Christians and Muslims. 

This has shaped the history of the state, especially the food history. Every region and every religious community in the region has its own speciality when it comes to food. Many such recipes are known to and enjoyed my most across the state.

One such recipe is Vendakka Mappas - Kerala Style Okra Curry with Coconut Milk. This recipe comes predominantly from the Malayalee (of Kerala origin) Christian population. The Malayalee Christians who enjoy their meat and seafood at all other times of the year, fast during Lent season. That is when a lot of these vegetarian dishes surface during the year.

okra curry in a grey bowl

This Okra curry is

  • Deliciously spiced and sweet at the same time.
  • Vegan
  • Easy to make and takes about 30 mins to make.

To make Vendakka Mappas

  • Wash and pat dry the okra. Drying the okra is very important to make sure it is not slimy.
  • Trim the ends and cut the okra into 1 or 1 ½ inch pieces.
  • Heat some oil in a skillet and saute the okra till it gets a little brown and crispy on the sides. Remove and keep aside.
  • whole okra on a tea towel
  • hands cutting okra
  • okra sauteeing in a pan
  • sauteed okra set on a plate
  • Heat some more oil and add sliced onions, minced ginger and Thai green chillies. Saute till onions soften.
  • Add sliced tomatoes, spices and salt and cook till they soften.
  • onions, green chillies and ginger in a saute pan
  • onions and tomatoes in a saute pan
  • spices added on top of onions and tomatoes in a saute pan
  • Once the tomatoes have softened, add the okra and mix well. 
  • Add the coconut milk, mix and let it simmer for 3-5 mins for the curry to come together.
  • okra with sauteed onions and tomatoes in a saute pan
  • okra with sauteed onions and tomatoes in a saute pan
  • coconut milk poured into okra and veggies in a pan
  • okra curry in a pan

Tips to make a delicious Vendakka Mappas

  • When cooking with Okra, the main concern most have is to avoid slimy okra. The pat drying after washing the okra is very important to achieve this. Sauteeing just the okra in oil, till it browns along the edges, also helps in avoiding the okra from becoming slimy when cooking.
  • Don't boil the coconut milk on high heat. It may separate and completely ruin the curry. After you add the coconut milk, keep heat at low to medium and cook till you see steam rise from the curry.

Some other Kerala style vegetarian curries and sides, you will love.

  1. Achinga Payar Thoran
  2. Kerala Potato Stew
  3. Olan - Winter Melon and Black Eyed Peas Curry with Coconut Milk
  4. Sweet and Sour Mango Curry - Mambazha Pulissery
  5. Green Peas Masala Curry
okra curry in a grey bowl

Vendakka Mappas - Okra Curry with Coconut Milk

Creamy coconut milk with crunchy bits of okra is what makes this vegan Kerala style curry, Vendakka Mappas, so dreamy. Easy to make in under 30 mins.
Print Pin Rate
Course: Side Dish
Cuisine: Indian - Kerala
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 327kcal
Author: Manju
[recipe_key]

Ingredients

  • ½ lb okra / vendakka about 20
  • 3 tablespoon coconut oil
  • 8-10 curry leaves
  • 1 teaspoon brown mustard seeds
  • ½ large red onion sliced
  • 1 teaspoon minced ginger
  • 3 Thai green chillies slit in half lengthwise
  • 1 large tomato sliced
  • ½ teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground cayenne
  • 1 teaspoon garam masala
  • 1 can coconut milk

Instructions

  • Wash and pat dry the okra. Drying the okra is very important to make sure it is not slimy.
  • Trim the ends and cut the okra into 1 or 1 ½ inch pieces.
  • Heat 2 tablespoon of the coconut oil in a skillet and sauté the okra till it gets a little brown and crispy on the sides. Remove and keep aside.
  • Add the remaining 1 tablespoon oil to the sauté pan and add sliced onions, minced ginger and Thai green chillies to it. Sauté till onions soften.
  • Add sliced tomatoes, spices and salt and cook till they soften.
  • Once the tomatoes have softened, add the okra and mix well, gently.
  • Add the coconut milk, mix and let it simmer for 3-5 mins for the curry to come together.

Notes

  • When cooking with Okra, the main concern most have is to avoid slimy okra. The pat drying after washing the okra is very important to achieve this. Sauteeing just the okra in oil, till it browns along the edges, also helps in avoiding the okra from becoming slimy when cooking.
  • Don't boil the coconut milk on high heat. It may separate and completely ruin the curry. After you add the coconut milk, keep heat at low to medium and cook till you see steam rise from the curry.

Nutrition

Serving: 1cup | Calories: 327kcal | Carbohydrates: 13g | Protein: 4g | Fat: 31g | Saturated Fat: 27g | Sodium: 132mg | Potassium: 508mg | Fiber: 4g | Sugar: 4g | Vitamin A: 965IU | Vitamin C: 66mg | Calcium: 80mg | Iron: 4mg
Tried this recipe?Mention @Cookingcurries or tag #cookingcurries on social media. We would love to take a look and share!
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Hi, I'm Manju!

Pull up a chair and grab a cup of chai while I take you along on a fabulous journey in my kitchen. Whether you love to cook with spices or you are intimidated by them, I can help you discover the power of spices in your food.

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