Okra Curry | Vendakka Theeyal

Okra theeyal or curry is a very authentic and traditional dish of Kerala with the blend of roasted coconut flavours and tamarind.This curry is best served with steaming hot rice.Shallots also play an added flavouring to the curry. Theeyals were always my childhood favourite and still too.So, try & enjoy !!

                                                   



Preparation time ~ 10 minutes

Cooking time ~ 10–15 minutes

Author ~ Julie

Serves ~ 3

Ingredients

okra 15-20 small or 10-12 large

shallots/pearl onion 7-8 halved (1/2 cup sliced)

green chillies 2-3 vertical slit (optional)

tamarind 1 gooseberry size

curry leaves few

oil 2 tbsps + a tsp

salt

to dry roast

coconut 3/4 cup

coriander powder 1tbsp

hot chilly powder 1 tsp

turmeric powder 1/2 tsp

Watch on YouTube -

Method

• Wash and pat dry the okra, cut in1.5' size pieces or slightly larger. Keep aside.
• Heat a pan and dry roast the coconut until golden brown.Refer pics here.Add in the spices on low flame and warm it up.Put off the flame and let it cool.Blend them to a smooth paste with little water.
• Soak the tamarind in 1/4 cup water for 15 minutes.Squeeze the pulp and strain.
• Heat the same pan and add oil in it.Add the shallots, sauté until translucent.Add curry leaves.
• Add in the okra and sauté till slightly wilted.
• Add in the coconut paste and add 1 cup of water, add salt.Cover and cook for another 5–6 minutes.
• Uncover lid, add in the tamarind pulp, cook again till oil starts appearing on the surface or when okra is cooked well and the gravy thickens.
• Serve hot with steamed rice !!

NOTES

* You can do the similar way for any other vegetables too.

* Check out:Pavakka(bitter gourd ) theeyal ,Mushroom Theeyal

* I have used kashmiri chilli powder, then the colour of the theeyal will be brighter. You can use hot chilli powder alone to make this recipe. The old pic is without kashmiri chilli powder.