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Okra Vendaka Masala Pachchadi Recipe
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Recipes in English
>>
Vegetarian Recipes >> Ennai
Kathirikkai |
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Another coconut
flavoured fried okra curry from the South. |
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Okra 800 gm
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Cashew nuts 15
gm/1 tbs |
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Coconut milk
60 ml/ ¼ cup |
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Coriander
powder 15 gm/1 tbs |
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Cumin (jeera)
seeds 2.5 gm/ 1/2 tsp |
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Curry leaves
10 |
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Grated coconut
80 gm/ 1/3 cup |
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Groundnut oil
to deep fry |
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Mustard (sarson)
seeds 5 gm/1 tsp |
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Onions,
chopped 125 gm/ 1/2 cup |
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Red chilli
powder 5 gm/1 tsp |
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Red chillies,
whole 3 |
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Salt to taste
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Tomatoes,
chopped 240 gm/1 cup |
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Turmeric (haldi)
powder 2.5 gm/ 1/2 tsp |
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Lentils (urad
daal) |
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husked and
split 20 gm/4 tsp |
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Yogurt 120 gm/
1/2 cup |
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- Wash,
pat dry and cut the okra into 1 inch pieces. Heat the
groundnut oil in a kadhai and deep fry the okra on medium
heat till crisp, about 5-6 minutes. Drain and reserve the
oil. Put the cashew nuts and the coconut in a blender, add
coconut milk and make a fine paste. Heat 75 ml of the
reserved oil.
- Add
cumin and mustard seeds, urad daal, whole red chillies and
the curry leaves. Sauté over medium heat till the seeds
begin to crackle. Add onions. Sauté till golden brown. Stir
in the tomatoes, then add red chilli powder, turmeric,
coriander and salt. Keep stirring till the fat surfaces.
Reduce the flame, add the coconut paste and stir again for 2
minutes.
- Remove
from the fire and add yogurt. Stir, add 400 ml/1 2/3 cups
water. Return to heat and begin to boil. Simmer. Add the
deep fried okra and cook till gravy seeps in.
- Time:
Preparation: 30 minutes
Cooking: 30 minutes
- To
Serve: Transfer to a shallow dish and serve with boiled
rice.
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