Vendakka Mappas
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Mappas is a curry cooked with coconut milk . This is one traditional recipe of Kerala. Mappas is mostly made using non-veg . This vendakka means okra Mappas is a vegetarian version which goes well with piping hot rice , hot rotis , parothas .
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Ingredients
- 1/4 kg Okra vendakka
- 2 Onion big sized, finely chopped
- 3 Tomato ripe, chopped
- 2 to 3 tbsp Coconut oil
- 2 Green chilies
- 1 sprig Curry leaves
- 3 Cloves
- 1 Cinnamon stick
- 3 Cardamom
- 1/2 teaspoon Ginger garlic paste
- 1/4 teaspoon Turmeric Powder
- 1 teaspoon Red chili powder
- 1/2 teaspoon Coriander powder
- 1 teaspoon Garam masala powder
- 1/2 teaspoon Salt
- 200 ml Coconut milk thick
- Cilantros finely chopped
- 1/2 glass Water
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Instructions
- Firstly cut okras by discarding the head and tail portion. In a pan, heat 2 teaspoons of coconut oil, slightly fry the okras so that the stickiness leaves.
- Transfer the fried okras to a plate and keep aside. In a wok, heat coconut oil. Add cloves, cardamom, cinnamon stick. Add the curry leaves and green chilies. Fry them quickly in medium heat.
- Add ginger garlic paste and saute till raw smell leaves.
- Add onions and saute till light brown.
- Add turmeric powder, red chili powder, coriander powder and garam masala powder. Add 1/2 glass water.
- Allow the masala to cook till raw smell leaves and oil leaves on the sides of the wok.
- Now add the fried okras.
- Pour the coconut milk and allow the curry to boil for 3 to 4 minutes.
- Finally smear little coconut oil.
- Vendakka Mappas is ready.
Notes
- Frying the okras is must.
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Recipe Nutrition
Calories: 307 kcal | Carbohydrates: 25 g | Protein: 5 g | Fat: 24 g | Saturated Fat: 20 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 526 mg | Potassium: 839 mg | Fiber: 8 g | Sugar: 9 g | Vitamin A: 1849 IU | Vitamin C: 60 mg | Calcium: 139 mg | Iron: 4 mg
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