Kerala Vendakka Mappas: Creamy Okra Coconut Curry
30 minutes
720 reads
About Kerala Vendakka Mappas: Creamy Okra Coconut Curry
Indulge in the rich flavors of Kerala with this authentic Vendakka Mappas, a vegetarian okra curry simmered in creamy coconut milk. This comforting dish is a staple in Kerala cuisine, offering a delightful blend of spices and tender okra.Unlike many Mappas recipes that feature meat, this vegetarian version is equally satisfying and pairs perfectly with steamed rice, roti, or appam. The subtle sweetness of the coconut milk complements the okra beautifully, creating a truly unforgettable culinary experience.Get ready to savor the aromatic spices and velvety texture of this easy-to-make Kerala specialty. It's a delicious and healthy addition to your weekly meal plan!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep20 minutes
Cook10 minutes
Total30 minutes
Ingredients
Vegetables
- 250 gm Okra also known as vendakka; trimmed
- 1 Large Onion finely chopped
- 3 Tomatoes chopped, ripe
- 1 sprig Curry Leaves
Spices & Aromatics
- 2 Chilies finely chopped or slit; adjust to taste, green
- 3 Cloves
- 1 Cinnamon Stick
- 3 Cardamom Pods
- 1 tbsp Ginger Garlic Paste
- 1/2 tsp Turmeric Powder
- 1 tsp Chili Powder adjust to taste, red
- 1 tsp Coriander Powder
- 1 tsp Garam Masala
- 1/2 tsp Salt to taste
Other Ingredients
- 2-3 tbsp Coconut Oil
- 200 ml Coconut Milk thick
- 2 tbsp Coriander finely chopped, for garnish
- 1/2 cup Water or as needed
Instructions
Prepare the Okra
- Firstly, trim the ends of the okra. Heat 2 tablespoons of coconut oil in a pan. Add the okra and sauté lightly until slightly softened and less sticky.
- Remove the okra and set aside.
Sauté Aromatics and Spices
- Heat the remaining coconut oil in a wok or large pan. Add the cloves, cardamom, cinnamon stick, and curry leaves. Sauté briefly until fragrant.
- Add the green chilies and sauté for another minute.
- Stir in the ginger-garlic paste and sauté until the raw smell dissipates.
- Add the chopped onions and sauté until light golden brown.
Build the Curry
- Add the turmeric powder, red chili powder, coriander powder, and garam masala. Stir well to coat the onions.
- Add 1/2 cup of water and stir in the chopped tomatoes.
- Simmer until the tomatoes soften and the oil separates slightly from the masala.
Combine and Finish
- Add the sautéed okra to the curry. Stir gently to combine.
- Pour in the thick coconut milk. Bring to a simmer, and cook for 3-4 minutes, allowing the flavors to meld.
- Garnish with freshly chopped coriander.
- Serve hot with rice, roti, or appam.
Recipe Notes
Expert Tips for the Best Vendakka Mappas
- For extra flavor, lightly roast the spices before adding them to the oil. This enhances their aroma.
- Don't overcrowd the pan when sautéing the okra. Work in batches if necessary to ensure even cooking.
- Adjust the amount of green chilies to your preferred spice level. Start with fewer and add more as needed.
- If the curry becomes too thick, add a little more water or coconut milk to adjust the consistency.
Related Posts You May Like
-
-
-
-
-
Kerala Kalan: Creamy Plantain and Yam Curry
1036 reads
-
Recipe Nutrition
Calories: 307kcalCarbohydrates: 25gProtein: 5gFat: 24gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 526mgPotassium: 839mgFiber: 8gSugar: 9gVitamin A: 1849IUVitamin C: 60mgCalcium: 139mgIron: 4mg
Swathi Joshnaa Sathish
Articles: 20
3 Comments
Leave a Reply
You must be logged in to post a comment.
Absolutely scrumptious! Thanks for the recipe.
This looks so good! Can’t wait to cook it.
Such a beautiful dish! Can’t wait to try it.