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.
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.
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.
- 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.
- 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.
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.
- Achinga Payar Thoran
- Kerala Potato Stew
- Olan - Winter Melon and Black Eyed Peas Curry with Coconut Milk
- Sweet and Sour Mango Curry - Mambazha Pulissery
- Green Peas Masala Curry
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Vendakka Mappas - Okra Curry with Coconut Milk
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.
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