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.
Servings 4 servings
- 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
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.
- 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.
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