Okra Curry/Palakkadan Vendakka Puli Curry is an authentic dish in the Palakkad region of Kerala. This curry is thick and creamy with the coconut, ladies-finger/okra, and tanginess of tamarind. This finger-licking vendakka puli curry’s aroma and flavor are so delicious that you will enjoy this curry.
This Okra curry has always been my favorite since my childhood. Lady’s finger/ Okra curry when added to hot rice with a teaspoon of ghee makes it delicious and irresistibly makes you finger-lick. There are few things to be taken care of while preparing this curry. Wash the lady’s finger(okra) and remove the moist before chopping it. Always saute the lady’s finger before making this curry. The coconut paste makes the ladies finger curry creamy in texture.
Check out our similar other curry recipes which you may like Palakkad’s Mulaku Varutha Puli, Muringakka Urulakizhangu Upperi etc.
Palakkadan Vendakka Puli CurryCourse: Veg RecipeCuisine: Indian, KeralaDifficulty: Medium
Palakkadan Vendakka Puli curry is thick and creamy with the coconut, ladies finger/okra, and tanginess of tamarind. Serve this curry with hot rice and a teaspoon of ghee.
300 grams Ladies Finger/Okra
1 cup (finely, chopped) Shallots/Small onions
1 (medium) Tomato
A lemon sized ball Tamarind /Vaalan puli
Hot water for soaking tamarind
1 cup Grated coconut
½ teaspoon Cumin seeds
½ teaspoon Turmeric Powder
3 tablespoon Oil
1 tablespoon Coriander Powder
1 tablespoon Chilli Powder
1 teaspoon Mustard seeds
1 teaspoon Fenugreek seeds
2 Springs Curry leaves
Salt to taste
- To make Coconut paste
- Add grated coconut, cumin seeds to mixer jar.
- Grind all the ingredients by adding water in parts and make a smooth paste.
- To Prepare Vendakka Puli
- Pour 1 tablespoon of coconut oil in Kadai. Add the chopped ladies finger/okra and a pinch of turmeric powder. Fry them till the stickiness is gone, and set aside.
- Pour 2 tablespoon coconut oil in Kadai, splutter the mustard seeds and fenugreek seeds.
- Once they start to change color, add chopped shallots, curry leaves. Saute them till the shallots start to give a nice aroma.
- To this add turmeric powder, coriander powder, chili powder, and salt. Add tomato and saute till it becomes soft.
- To this, add the tamarind pulp and cup of water. Once it starts boiling, add the ladies finger , give it a stir and close the kadai with a lid and cook in medium flame for about 10 minutes.
- Once its cooked, add coconut paste and cup of water. Adjust taste as per the sourness of tamarind. Let it boil in medium flame for another 10 minutes, and done.
- Serve it with hot rice and enjoy.